I’m sorry I missed bringing you this sourdough camembert wreath at Christmas, but make this for game day, and rule the day.
First of all, have you all tasted Camembert Cheese. It’s earthier and more intense cheese than Brie. Allow it to shine in the middle of a crusty, sourdough bread, and your family and friends (even kids) will think you’re a genius. This sourdough camembert wreath is gorgeous and seductive, as well as absolutely delicious.
The truth is, this is way easier to make than it looks, thanks to my favorite book on sourdough by Emilie Raffa, Artisan Sourdough made Simple. I have made at least 10 of the recipes and I encourage you to buy this book, because she has fantastic knack of dumbing down intimidating recipes, so us regular folks that don’t have a bread bakery can bake successful sourdough in our home kitchens.
I have become smitten with sourdough for about three years, and make my own starter which you can make here.
We have made this sourdough wreath many times. It disappears in less than 30 minutes, and they’ll say “make it again.” Some of the magic is in the cheese, but the garlic clove and fresh rosemary add a little more umami.
Main Ingredients for Sourdough Camembert Wreath
- Sourdough starter
- Bread Flour
- Cambembert wheel (small size) in container.
- Garlic clove
- Fresh Rosemary
Give Yourself 2 Days to Make Sourdough Camembert Wreath
Prepare Dough Night Before. Refrigerate overnight. Bring out next day to finish and bake. OR
Prepare dough first thing in morning for evening serve.
- Make Dough: flour, water, salt, starter, rest 30 minutes.
- First Rise: Bring together in a ball. Allow to rise for 8-10 hours. At this point, you can refrigerate overnight.
- Shape into a round. Poke a hole. Put in bottom container of cheese. Can refrigerate at this point.
- Second Rise: If you didn’t refrigerate, rise for 30-60 minutes. If refrigerated, allow to rise for 1 to 2 hours to take off chill.
- Make Wreath: Cut dough all around with scissors to make wreath, holding shears at 45 degree angle.
- Slice garlic clove, thinly, place in cheese, along with sprigs of rosemary, drizzle of olive oil.
- Preheat oven to 450 F, 236 C.
- Bake 25 to 30 minutes on a baking sheet
- Cool before serving. (Which is impossible for us).
Emilie tells us to enjoy this on the day it’s made, but that has never been an issue.
Playing around: You could use a small brie cheese and add brown sugar mixed with butter and chopped pecans for a sweeter version.
More Sourdough Recipes from Spinach Tiger
- Sourdough Starter (Easy Way)
- Sourdough Focaccia
- Sourdough Biscuits
- Sourdough Boule (coming)
- Sourdough Braid with Spinach Dip (coming)
Camembert Sourdough Wreath
- 50 grams bubbly sourdough starter Recipe Here
- 285 grams warm water
- 480 grams bread flour
- 9 grams sea salt
- 1 camembert cheese small wheel
- 1 clove garlic
- 1 sprig rosemary
- olive oil for drizzling
- Start the process the night before you bake. If you wanted to start process same day, know that you will need about 12 hours from start to serving. This I why preparing the dough the night before is suggested.
- Step One: Mix flour and salt. Set aside
- Step Two: Add sourdough starter into water,
- Step Three: Add flour mix. Mix with hands until you have a rough dough.
- Step Four: Cover for one hour with damp towel.
- Step Five: After one hour, bring dough together to form a ball.
- First Rise: Cover with damp cloth. Leave overnight. Dough will double in size after 8 to 10 hours.
- Form dough into a dough round, using generous amount of flour.
- If you are not ready to bake for several hours, place in fridge, covered for 6 to 8 hours. Take out three hours prior to the time you want to serve. You need two hours to take off the chill, 30 minutes to bake and 30 minutes to rest the bread.
- If you have refrigerated to delay process, rest on counter covered for two hours to take off chill.
- Prepare a baking sheet with parchment paper.
- Poke a hole in the middle of the dough and stretch the hole to place the bottom container of the cheese. Don't make the cuts of the dough until after the 30 minute rise.
- Cover with damp towel. Allow to rise for 30 minutes.
- Preheat oven to 450 Degrees F. (235 C.)
- Slice off the one side of white rind of cheese. Add thinly sliced garlic and a rosemary sprig. Drizzle lightly with a tiny bit of olive oil.
- Cut around the bread at 45 degree angles. This mean the angles are slanted not straight. Each cut will be a piece of bread to be pulled off.
- Add prepared cheese it the cheese box.
- Bake 25 to 20 minutes.
- Tip: bread Is done when internal temperature reaches 208 F. (98 C.)
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