Gruyere Stuffed Crusty Loaves - Starter

Method

• To make the starter: Mix the flour, salt, yeast and water in a medium size bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature.
• To make the dough: combine the risen starter with the water, salt, pizza dough flavoring, flour and yeast. Knead - by hand, mixer or bread machine set on the dough cycle - to make a smooth dough. Place it in a lightly greased bowl, cover and let rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.
• Gently deflate the dough, and pat and stretch it into a 3/4" thick rectangle about 9 x 12". Spritz with water and sprinkle with grated cheese as well as garlic oil and pizza dough flavoring if you have chosen to use them. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log seam side down on a lightly floured or lightly oiled surface. cover it and let it rise for 1 to 1 1/2 hours till it's puffy though not doubled in bulk. Towards the end of the rise time, preheat the oven to 425.
• Gently cut the log into 4 crosswise slices, for mini loaves or simply cut the dough in half for two normal size loaves. Place them on one (for 2 loaves) or 2 (for 4 mini loaves) lightly greased or parchment lined baking sheets, cut side up. Spread them open a bit, if necessary to more fully expose the cheese. Spritz them with warm water and immediately place in preheated oven. Bake for 20 minutes for mini loaves or 35 minutes for full size loaves, or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven and cool on a rack.