Sourdough Bread Wreath with Brie Filling – Ballerina Farm

Ingredients

• 75 g (heaping ⅓ cup) Ballerina Farm Willa Sourdough Starter
• 480 g (4 cups) Ballerina Farm High Protein Farm Flour , plus more for dusting
• 285 g (1 cup + 3 tablespoon) warm water
• 9 g (1 ½ teaspoon) Ballerina Farm Fine French Salt
• 1 small wheel of Brie cheese
• 1 clove of garlic, thinly sliced
• 1 sprig of fresh rosemary
• Olive oil, for drizzling
• Pinch of Ballerina Farm Black Pepper & French Salt
• After resting, work the dough softly in your hands, shaping it into a semi-smooth ball in about 15 seconds.
• Cover the dough again with your damp towel and let it rise in a warm spot until it doubles in size. This slow fermentation will take about 8 to 10 hours at 70ºF.
• Once the dough has risen, turn it out onto a lightly floured surface. Shape it gently into a round and let it rest for 10 minutes. During this time, line a sheet pan with parchment paper.
• Remove the wheel of cheese from its carton, setting aside the wax paper. Place the empty carton into the center of the dough, stretching the dough edges snugly around it.
• Cover the dough and let it rest again until it’s slightly puffy, about 15 to 30 minutes.
• Bake for 25 to 30 minutes. As it bakes, the dough will turn golden brown and the cheese will melt into creamy, bubbly perfection. Enjoy!