PJ Hamel, post author

March 1, 2018 at 4:31pm

Patricia, I suspect it's a space-saver for the French Pastry School Bakery where this recipe was developed. Also, you may run the risk of the cheese spilling out as the loaves rise if you cut the loaves prior to rising. But, as always - no recipe police! If you try cutting the log and then letting it rise, let us know how it goes, OK? Cheers — PJH@KAF
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