Is there anything more welcoming than a beautiful, edible wreath? The French call this particular design “Pain D’Epi” as its whimsical shape bears resemblance to golden wheat stalks. A wheel of soft Camembert cheese studded with garlic and rosemary is placed into the center; it gets all creamy and delicious when baked. This sourdough is perfect for entertaining and sharing with friends.
About the Dough: To really enjoy the combination of warm, melted cheese and crusty bread for dunking, this wreath is best baked right before serving. For timing, you can make the dough in the morning and chill the whole bowl overnight once fully risen. You will need good kitchen shears or sharp scissors to snip the dough.
Ingredients
Wreath Dough
- 0.33 cup (75 g) bubbly, active starter
- 1 cup plus 3 tbsp (285 g) warm water
- 4 cups (480 g) bread flour, plus more for dusting
- 1½ tsp (9 g) fine sea salt
Filling
- 1 small wheel of Camembert cheese
- 1 clove of garlic, sliced paper-thin
- 1 sprig of fresh rosemary, leaves picked
- Olive oil, for drizzling
How to Make It
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
- Make the Dough: In a large bowl, whisk the starter and water together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand to incorporate. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference.
- After the dough has rested, gently work the mass into a semi-smooth ball, about 15 seconds.
- Bulk Rise: Cover the dough with a damp towel and let rise at room temperature until double in size, about 8 to 10 hours at 70°F (21°C). Once fully risen, cover the dough in lightly oiled plastic wrap and chill it overnight, if desired.
- Shape: Remove the dough onto a lightly floured work surface. Shape the dough into a round and let rest for 10 minutes. Meanwhile, line a sheet pan with parchment paper.
- Generously dust the surface of the dough with flour, and rub evenly to coat. Poke a hole in the center, going straight through the bottom. Using both hands, stretch the hole to about 5 to 6 inches (13 to 15 cm) or to the approximate size of the wheel of Camembert cheese. Then place the dough onto your sheet pan.
- Remove the cheese and wax paper from its carton and set aside. Place the empty carton into the center of the dough, stretching the sides to fit snugly.
- Second Rise: Cover the dough and let rest until slightly puffy, about 15 to 30 minutes. If using chilled dough, allow for more time at this stage. Preheat your oven to 450°F (230°C).
- Prepare the Cheese: While the dough is resting, turn the cheese onto its side and slice off the white rind to expose the creamy inside. Top with the sliced garlic. Tuck some of the rosemary into the cheese and drizzle lightly with olive oil to coat. Chill until the dough has finished resting.
- Cut the Dough: Using kitchen shears dipped in flour, make your first V-shaped cut into the dough. Do this by holding the shears on a 45° angle (not straight up and down), and making the cut about 1½ inches (4 cm) deep. The cut will look like a small leaf. Continue to cut the dough, fanning it out as you go around the wreath. When finished, place the chilled cheese into the carton in the middle of the wreath.
- Bake: Bake the dough on the center rack for 25 to 30 minutes. The dough will turn a lovely golden brown with specks of flour around the edges. The cheese will be creamy, melted and bubbly. Cool on the sheet pan for 30 to 45 minutes before serving.
- This sourdough wreath is best enjoyed warm on the day it’s made.
