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Don't rush the development of the dough.

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More versions by Rachael

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

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.

Type: Cookbook

The dough cannot be rushed. I started it the day of and it didn't proof properly.

I also cut the branches of the wreath too much so they got really crunchy and hard.