Sourdough Baked Brie with Rosemary and Garlic

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Sourdough Baked Brie with Rosemary and Garlic

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Patrick Ryan has the ultimate Christmas sourdough recipe for you to try. – Sourdough Baked Brie with Rosemary and Garlic.

This is a fantastic dough to make. The dough has maximum flavour due to the long slow fermentation but takes no effort to bring together. This dough makes a great loaf but will also work great as a pizza base. With this recipe we are purposely making extra dough to allow you to make a loaf of bread along with the baked brie. To make this dough you will require a sourdough starter culture

Ingredients

  • 600g strong white flour
  • 12g salt
  • 200g sourdough starter
  • 400ml water
  • 1 clove of garlic, sliced per serving
  • 3 or 4 springs of rosemary
  • Salt & pepper
  • Individual wheel of brie, Wicklow farmhouse Wicklow Ban is ideal
  • 600g strong white flour
  • 12g salt
  • 200g sourdough starter
  • 400ml water
  • 1 clove of garlic, sliced per serving
  • 3 or 4 springs of rosemary
  • Salt & pepper
  • Individual wheel of brie, Wicklow farmhouse Wicklow Ban is ideal

Instructions

  1. Make the dough by mixing the flour with the salt, in a clean bowl. Pour the water into the flour along with the sourdough starter. Combine all the ingredients to form a rough dough. Feel free to use a mixer with the dough hook attachment. Knead for 5 to 6 minutes until the windowpane effect has been achieved.
  2. Place the dough into a clean bowl, cover with cling film and leave at room temperature for 1 hour. After an hour give the dough a stretch and fold before placing into the fridge to ferment overnight.
  3. Take out the dough and knock it back. Divide the dough into 2 portions. For my loaf I am using 650g of dough and for the wheel of cheese that I have I am using 550g of dough Shape into rounds and allow to rest on the work surface for 10 to 15 minutes. Shape the loaf and place seam side up into a proving basket. For the baked brie shape the dough round and Place the dough onto a generously floured tea towel. the sue of the tea towel will help support the dough. Leave the dough to prove for about 60 to 90 minutes.
  4. For this recipe I am using a small wheel of brie, if using a larger wheel of brie increase the amount of dough. Regardless of size you want to use an entire wheel of brie as the rind holds the cheese together as it bakes. This recipe also works great with camembert.
  5. Preheat the oven to 220c.
  6. Transfer the preshaped dough to a baking tray.
  7. Place the brie into the centre of the dough pushing down lightly. The dough should come up around the sides of the cheese.
  8. Using the tip of sharp knife make several incisions into the cheese. Stuff each incision with a slice of garlic and sprig of thyme. Season with a little sea salt and pepper. Drizzle with olive oil. Leave the dough to prove for a further 45 to 60 minutes
  9. Bake for about 25 minutes. The dough should be crisp and the centre of the cheese melting like a fondue. If using a larger wheel of cheese, the baking time will increase slightly Allow to cool slightly, enjoy
  10. Make the dough by mixing the flour with the salt, in a clean bowl. Pour the water into the flour along with the sourdough starter. Combine all the ingredients to form a rough dough. Feel free to use a mixer with the dough hook attachment. Knead for 5 to 6 minutes until the windowpane effect has been achieved.
  11. Place the dough into a clean bowl, cover with cling film and leave at room temperature for 1 hour. After an hour give the dough a stretch and fold before placing into the fridge to ferment overnight.
  12. Take out the dough and knock it back. Divide the dough into 2 portions. For my loaf I am using 650g of dough and for the wheel of cheese that I have I am using 550g of dough Shape into rounds and allow to rest on the work surface for 10 to 15 minutes. Shape the loaf and place seam side up into a proving basket. For the baked brie shape the dough round and Place the dough onto a generously floured tea towel. the sue of the tea towel will help support the dough. Leave the dough to prove for about 60 to 90 minutes.
  13. For this recipe I am using a small wheel of brie, if using a larger wheel of brie increase the amount of dough. Regardless of size you want to use an entire wheel of brie as the rind holds the cheese together as it bakes. This recipe also works great with camembert.
  14. Preheat the oven to 220c.
  15. Transfer the preshaped dough to a baking tray.
  16. Place the brie into the centre of the dough pushing down lightly. The dough should come up around the sides of the cheese.
  17. Using the tip of sharp knife make several incisions into the cheese. Stuff each incision with a slice of garlic and sprig of thyme. Season with a little sea salt and pepper. Drizzle with olive oil. Leave the dough to prove for a further 45 to 60 minutes
  18. Bake for about 25 minutes. The dough should be crisp and the centre of the cheese melting like a fondue. If using a larger wheel of cheese, the baking time will increase slightly Allow to cool slightly, enjoy
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