Fromage Baguette with Homemade Natural Leaven

Fromage Baguette with Homemade Natural Leaven

This baguette is made with 3 types of cheese - Gruyère, cream cheese, then topped with Parmesan.

Ingredients: 1 baguette

All-purpose flour
150 g
2 g
4 g
Hoshino yeast starter
12 g
85 to 87 g
○ Gruyère cheese (or your choice of hard cheese)
30 g
○ Cream cheese
1 pack (18 g)
○ Grated cheese (Parmesan)
10 g


1. Chop the Gruyère into small cubes. Combine all of the ingredients except for the ○ ingredients, using a spatula to knead until no longer floury.
2. When it forms a dough, knead in the cream cheese. Let sit for 1st proving (punching it down once).
3. When the dough is ready, transfer to a dusted work surface, then let sit for 15 minutes.
4. Stretch the dough into a rectangle, then sprinkle with cheese. Then fold edges over into the center, in thirds.
5. Fold in half, then seal and form into a log. Let sit for 2nd proving.
6. Sprinkle on grated cheese, then slash the top in desired patter. The photo shows a lattice pattern.
7. Mist with water, then bake for 10 minutes at 230°C in oven preheated to 250°C then bake for about 10 more minutes at 200°C.
8. It's ready when the bread is golden and the cheese has melted.

Story Behind this Recipe

I came up with this as a snack for my cheese-loving daughter and my wine-loving husband.