Baked Brie stuffed sourdough bread: #shorts #short #Pieces By

Baked Brie stuffed sourdough bread Partial Wheat Plain Sourdough Ingredients: 90g active starter 365g water 450g bread flour 50g bob’s red mill whole wheat flour 10g salt Directions: DAY 1 Add active starter into warm water, whisk until frothy Add flour, mix well with dough whisk and mix with wet hands to incorporate well, then cover and let rest autolyse for 1hr After 1hr rest, add salt, wet hands and mix through the dough and begin first round of S&F. Let rest for 30 mins Second round of S&F, let rest 30 mins Third round, but this time we will do coil folds. Cover and let rest 30 mins Fourth round, coil folds. Cover and bulk ferment until doubled in size Dump, laminate, and shape Place in banneton, cover and place in fridge to cold ferment for a minimum of 12 hours DAY 2 Preheat oven to 475 with Dutch oven inside When your oven is at temp, take out your dough Place in hot Dutch oven and bake with lid on for 20 minutes then remove Dutch oven lid Return bread back without lid and bake for 35 mins Remove bread from oven and transfer bread to cooling rack Cut open the top to fit with your Brie Jam filled 2 cup of blueberries 1 whole apple 2 whole lemon for zest and juice - one for the jam while cooking and one for adding on top before baking- please see video for introduction Sugar or honey for sweetness 1 teaspoon cinnamon 1/2 cup pecan whole or crushed #shorts #short #Pieces By