The Buzz: Siciliano's Market News & Notes: Jeff Carlson's roasted garlic cheddar mushroom bread

Consumate DIYer and all around good guy Jeff Carlson is back with another bread recipe (see his others here and here). This one incorporates a culinary trinity sure to please—mushrooms, garlic, and cheddar cheese—which Jeff adds to the standard no-knead recipe in the following amounts.

454 grams white flour (1 lb)
340 grams water (12 oz)
1 teaspoon salt
1/2 teaspoon active dry yeast
4 oz sharp cheddar, cubed
1/2 bulb garlic, par-baked and chopped
4 oz rehydrated Shitake mushrooms, chopped

Tips & Tricks

To learn the no-knead method of bread baking, read this Buzz post - "No-Knead Bread: our take on a new classic" - or watch this video. For best results, do both.
Rather than fold cheese, garlic, and mushrooms into prepared dough, add them to the dry ingredients (flour, salt, yeast) and mix until well incorporated. Add the water last.
To par-bake garlic first break the cloves out of the bulb and then spread them on a baking sheet. Bake at 425 for about 10 minutes. Garlic is ready when it's soft to the touch, but not mushy. The garlic will cook a great deal more when it bakes in the bread; the par-baking process makes the cloves easy to peel and chop, and also contributes flavor during the long fermentation. Let the garlic cool before mixing (it doesn't take long).
Recommended uses for mushroom water leftover from the rehydration process include soups and stocks. We imagine it would also be a hearty substitute for the plain old H2O in the recipe above. If you try it, be sure to strain the water through a fine mesh screen to separate any sand or grit.
Remember, Siciliano's Market now carries a wide selection of bread-making ingredients, including several kinds of flour and whole wheat berries, which you can grind free of charge in our flour mill.
If at any stage in the process your dough/bread looks at all like Jeff's (see pictures below), then congratulations, you're right on track.