Ingredients
Dough
- 75 g (heaping 1/3 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 Tbsp) warm water
- 9 g (1 1/2 tsp) Ballerina Farm Fine French Salt
Filling
- 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
Directions
- In a large mixing bowl, whisk together your starter and water using the Ballerina Farm Danish hook or a wooden spoon. Add the flour and salt, mixing until a dough begins to form. Finish by hand, folding the ingredients gently until fully combined. Cover with a damp kitchen towel and let the dough rest for 30 minutes.
- 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.
- Dust the surface of the dough generously with flour. Poke a hole in the center, straight through to the bottom, and then use both hands to stretch the hole wide enough to cradle a wheel of cheese. Place the dough on your prepared sheet pan.
- 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.
- While the dough rests, prepare the cheese. Lay it on its side and carefully slice off the white rind to reveal the creamy interior. Dress it with slices of garlic, sprigs of rosemary, a drizzle of olive oil, and a pinch of salt.
- With kitchen shears dipped lightly in flour, begin shaping your dough wreath. Hold the shears at a 45º angle and make V-shaped cuts, about 1 1/2 inches deep, around the dough’s edge. Fan out each cut to create the wreath design. When finished, gently place the prepared cheese into the carton.
- 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!
Recipe inspired by Emilie Raffa
