Hi Jean, Part of why we love this bread so much is because of all the lovely cheesy-lava-flow-ness that comes from cutting the log into slices. However, if you want to try baking the whole sealed up log, you're welcome to give it a shot. You'll need to extend the baking the to ensure the center bakes through fully. The bottom of the loaves tend to brown quickly, so double up your baking sheets to prevent it from burning. Do you best to insert an instant read thermometer into the center of the loaf into the dough (not cheese) to get an accurate reading. It should reach at least 190°F before removing from the oven. Good luck, and happy baking! Kye@KAF

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