The story of this preparation

This has become a New Year's Eve tradition. I like serving it with something sweet usually with macarons from Trader Joe's like this time.

What this moment held

What stood out

I made cauliflower manchurian with this which was an interesting sweet, tangy offset. I'd like to carry this combo forward.

Moment

Holiday or season

More versions by Rachael

See the full dish story and other preparations for Brie Bread Wreath.

Recipe snapshot

Ingredients

75 g sourdough starter
285 g filtered water
480 g all-purpose flour
9 g salt
brie or camembert cheese in wooden container

Directions

Feed sourdough starter in the morning the day before. Make sure there's enough to use 75 g of it. Wait for it to be active and bubbly.
Mix starter and water together in a stand mixer.
Add flour and salt. Knead with dough hook 10-15 minutes until dough is smooth and gluten is developed.
Let rest. Stretch and fold a few times before putting it in the refrigerator over night.
In the morning, let it rest and puff up.
An hour or so before baking, form it into a round with a hold in the middle, putting the wooden brie container in the middle.
Cover with damp paper towels to let it puff up slightly.
Cut top off top rind of brie and drizzle with olive oil. Add rosemary to top.
Put brie in the middle and snip the dough at an angle to make the wreath.
Bake for 30 minutes at 425.
Let rest for a few minutes.

Quick recipe notes

Don't rush the dough. Start it the day before and make sure it gets puffy. Use the proofing oven if necessary. Otherwise it's too dense.

Source

Artisan Sourdough Made Simple

Type: Cookbook

What changed

Changes from last time

I put the cheese in a tart pan with a removable bottom because I didn't buy the cheese in the wooden box. I tried to remove it after baking and it was a mess.

Remember next time

Try to buy the cheese already in the wooden box to bake it directly in that.