Mushroom and Gruyre Stuffed Baguette

Name: Mushroom and Gruyre Stuffed Baguette
Ingredients: Stuffing; ½ cup balsamic vinegar; ½ cup soy sauce; 2 cups sliced cremini mushroom caps; 1½ cups shredded Comté or Gruyère cheese, at room temperature; Fresh thyme leaves; Bread; 3½ cups white bread flour, plus extra as needed; 1½ teaspoons fine sea salt; 1½ teaspoons instant dry yeast; 1¼ cups plus 2 tablespoons warm water (82° to 84°) plus up to ¼ cup extra if needed

Mushroom and Gruyre Stuffed Baguette was pinched from <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/15122/Mushroom_and_Gruy%C3%A8re_Stuffed_Baguette.htm" target="_blank">www.tastingtable.com.</a>

"After more than 20 years in the business, Lionel Vatinet--one of the best bakers you've never heard of--has written his first book, A Passion for Bread. Learn from the bread master and make his roasted mushroom and Gruyre-stuffed baguette...."

INGREDIENTS

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Stuffing

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½ cup balsamic vinegar

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½ cup soy sauce

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2 cups sliced cremini mushroom caps

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1½ cups shredded Comté or Gruyère cheese, at room temperature

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Fresh thyme leaves

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Bread

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3½ cups white bread flour, plus extra as needed

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1½ teaspoons fine sea salt

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1½ teaspoons instant dry yeast

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1¼ cups plus 2 tablespoons warm water (82° to 84°) plus up to ¼ cup extra if needed

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