Optimized Grilled Cheese

In the biggest mothereffing bowl that you can find, add the water, sugar, and yeast. Let sit for a few minutes until you see bubbles forming

Add the oil, salt, and 4 cups of flour. Stir until flour is incorporated, but you don't need to get all the lumps out.

Add another 4 cups of flour and stir until incorporated. Repeat with another 4 cups of flour.

Dust a large clean surface with flour.

Add the last 4 cups (20 cups total by now) of flour to the dough, it will now be too thick to stir with a spoon, so use your hands to incorporate the flour as much as you can and then dump the whole thing onto the dusted surface.

Knead the giant wad of dough by hand and add more flour just until the point where it stops being too sticky.

Let dough rest for about 0h 10m 0s.

While the dough is resting clean and dry the original bowl.

Continue kneading dough until smooth.

Spray the bowl with cooking spray and transfer the dough to the bowl. Spray plastic wrap with cooking spray and cover the top of the dough. Allow to rise at Room temperature (warm-ish) for 1h 0m 0s.

While the dough is rising, line the baking sheets with parchment paper, leaving ends long enough to grab later.

Brush 1 stick of melted butter on the parchment paper until it is all covered with butter.

After the dough has risen, punch it down and divide into 2 halves if it hasn't been divided already. TROUBLESHOOTING

Press each half into a rectangle shape completely filling each baking sheet.

Spray plastic wrap with cooking spray and cover dough completely.

If you have a proofing setting on your oven, use that to do the final rise in the pans. Otherwise let rise in a warm room, until the dough has doubled in size and is above the edges of the pans, about 30-40 minutes.

Remove the pans from the oven if you were using it for proofing the dough, and preheat oven to 350°F.

IMPORTANT Remove plastic wrap and bake both halves of bread. It will take approximately 50-70 minutes. You'll want the top to be golden brown and the internal temp should be at least 190F. You might find that one half will cook faster than the other because of the lack of air circulation, so just check frequently until they are done. Let cool completely. Cover bread with plastic wrap until assembly. PAUSE POINT

Preheat oven to 400°F

We will be removing the tops of each bread half so that it looks like a giant slice of bread. Set the height on the cake leveler accordingly. While gently holding down the bread, use the cake leveler to slice off the top with a sawing motion. It's important to hold the bread down or else it will lift off the pan as you cut it and you will cut off too much. Repeat on second half. Discard tops of bread or give to the birds outside.

Using the parchment paper to lift, remove one of the slices from its pan and set aside.

Pour 1.5 sticks of melted butter into the pan and use the pastry brush to spread evenly. Set the pan level in a 4C fridge for 0h 5m 0s to harden the butter.

Flip the pan with the butter upside down and place on top of the bread slice you removed from it. Slide another, edgeless baking sheet underneath the parchment paper and hold this all together to flip the bread back into the buttered pan, with the cut side down in the butter. Remove the parchment paper. This is your bottom layer.

Lay two layers of sliced cheese onto this slice, covering it completely but avoiding the edges.

Using four hands, gently lift the second slice off its parchment paper and place on top of the cheese, making sure its completely supported in the middle as you lift it.

Brush another 1.5 sticks of melted butter on top.

Bake for 0h 45m 0s or until the top is golden brown and the cheese in the center has melted.

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