This is a fantastic dough to make. The dough has maximum flour due to the long slow fermentation but takes no effort to bring together. This dough will also work great as a pizza base. To make this dough you will require a sourdough starter culture. However the recipe can be converted to a yeasted dough by removing the starter culture, increasing the water to 350ml and adding 5g of fresh yeast
Make the dough by mixing the flour with the salt, and semolina in a clean bowl.
Pour the water into the flour along with the olive oil and sourdough starter. Combine all the ingredients to form a rough dough. This dough requires no more than 30 seconds of kneading
Place the dough into a clean bowl, cover with cling film and place into the fridge to ferment for 24 hours
Take out the dough and knock it back. Divide the dough into six equal portions. Approximately 200g each.
Shape into rounds. Place the dough onto a generously floured baking tray. Cover the dough with a clean tea towel and allow to prove for about 60 to 90 minutes.
For this recipe we're using small individual wheels 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.
Preheat the oven to 215c.
Transfer the pre-shaped dough to a baking tray.
Cut the Brie across its circumference. Place one half of the brie rind side facing up into the centre of the dough pushing down lightly. The dough should come up around the sides of the cheese.
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.
Bake for about 12 to 14minutes. 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 and serve
