L'ouvrier Recipe

Activate yeast & mix

Place warm water (about 105–110°F / 40–43°C) in a medium bowl. Stir in sugar and sprinkle instant yeast over the surface. Let sit 5 minutes until foamy. In a large mixing bowl combine flour and salt. Make a well, pour in foamy yeast, warm milk and softened butter.

Bring into dough

Mix with a wooden spoon or dough hook on low until ingredients come together, 2–3 minutes. If dough is very dry add up to 2 tbs water; if too sticky add up to 1 tbs flour.

Knead

Turn dough onto a lightly floured surface and knead by hand 6–8 minutes until smooth and slightly elastic (or 4–5 minutes in a stand mixer with the dough hook). Shape into a ball.

First rise

Lightly oil a bowl, place dough seam-side down, cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare filling

While dough rises, in a small skillet melt 3 tbs room-temperature butter over low heat; add minced shallot and cook gently 3–4 minutes until translucent but not browned. Add garlic and cook 30 seconds. Remove from heat, stir in chopped thyme, Dijon mustard, salt and pepper. Let cool to lukewarm.

Roll out dough

When dough has doubled, gently deflate and transfer to a lightly floured surface. Roll into a rectangle roughly 12 x 8 inches (30 x 20 cm). Brush the surface evenly with the shallot-thyme butter mixture, leaving a 1/2-inch border.

Add cheeses

Evenly sprinkle the grated Gruyère and Comté over the buttered dough, pressing lightly so cheese adheres.

Shape L'ouvrier

Starting from the long side closest to you, roll the dough tightly into a log. Pinch seam to seal. With a sharp knife, slice the log lengthwise down the middle so you have two long halves exposing the layered cheese. Twist the two strands together, keeping the cut sides facing up to show the layers, and gently tuck and press the ends to form an oval or elongated loaf shape.

Second rise

Place the shaped loaf on a baking sheet lined with parchment and lightly dusted with coarse cornmeal or semolina. Cover loosely with a damp towel or plastic wrap and let rise 35–45 minutes until puffy.

Preheat oven

Preheat the oven to 375°F (190°C) with a rack in the center position while the loaf completes its second rise.

Egg wash

Whisk the egg with 1 tbs milk to make an egg wash. Gently brush the top of the loaf, taking care not to deflate it. Sprinkle a little extra grated cheese on top if desired and a pinch of flaky salt.

Bake

Bake for 22–30 minutes until deeply golden and the cheese is bubbly and slightly caramelized at the edges. Rotate the baking sheet halfway through for even browning. Internal temperature should register about 200–205°F (93–96°C) if measured.

Rest & garnish

Remove from oven and let rest on the baking sheet for 10 minutes to set. Transfer to a cooling rack and sprinkle with chopped parsley and a few flakes of sea salt if using. Slice warm or at room temperature.