Spinach, feta, and sun dried tomato baguette-ish bread
Dough:
440g water
600g bread flour
10g yeast
27g salt
Stir together, cover and leave out overnight
1x stretch and fold, let double in bulk.
Filling:
1 package frozen spinach, thawed and as much water removed as you can (I use a potato ricer)
Sun dried tomatoes
Block of feta cheese, cubed.
After letting the dough double, place on greased counter top/workspace. Stretch it out into a rough rectangle, then evenly distribute the filling ingredients, leaving 1-2" empty at one of the edges (this is your seal). Starting at the edge opposite the 2" empty edge, make a long loaf trying to keep the roll relatively tight with no air pockets. Flour your work surface and roll the loaf to thoroughly coat it, place it in a couche or cover lightly with plastic wrap.
While the loaf is resting/rising again, turn your oven on to 550f with a pizza stone or steel plate (I use a steel plate, I find the results much better). When oven gets to temp, transfer the loaf either directly onto the steel/stone or place on parchment paper first and then transfer to the steel/stone (I like to use parchment with inclusion loafs in case of blowouts which can get messy and smoky if directly on the cooking surface). Bake for 10-12 minutes, remove from oven, let cool completely before cutting.