The story of this preparation

This became something I make for New Year's Eve, but for this first preparation, I made it in the middle of January.

What this moment held

What stood out

As I started making this on New Year's Eve in subsequent years, I leaned towards serving it with macarons, but for this first year, I used fruit to offset it with some sweetness.

Inspired by

I wanted to try a different, fun recipe with the sourdough starter

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.

Source

Artisan Sourdough Made Simple

Type: Cookbook