Our terrific baguette with all its pores and chewiness but with added cheese.
Follow the directions for making a single loaf in the stand mixer, to the point where the dough is ready to form.
Fold in the grated cheese and distribute well with a spatula.
Prepare either a cookie sheet, lined with parchment paper, or a classic baguette pan (available in our store).
For the classic baguette shape: Half fill a pastry bag, fitted with a plain, number 5 tip, with raw dough.
Pipe to the desired length, 30-40 cm, and score the tops on the diagonal with a sharp knife (see our baguette instructional video).
Place in a warm location (an oven with the light on is ideal) and let rise for 30-40 minutes, or until small holes begin to appear on the surface.
Preheat the oven to 350 F and place the buns on a middle rack for 20-25 minutes, or until the surface is golden and the baguette sounds hollow when tapped. Let cool completely on a rack.
