Ingredients
Dough:
370 g bread flour
20 g sugar
8 g instant dry yeast
8 g salt
185-210 g whole milk (start low, add more if needed)
70 g eggs (1 whole egg + 1 egg yolk)
65 g unsalted butter, cubed and softened
Camembert:
1-2 camembert cheese (250 g each)
Fresh herbs, e.g., thyme, rosemary
Olive oil
Egg wash:
1 egg
1 tbsp water
Bread toppings:
50 g melted garlic butter or regular butter
Couple of pinches flaky salt
Method:
Start by making the dough:
•Add all the ingredients, except butter, to the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together.
•Slowly add the butter, one cube at a time.
•Once all the butter is added, knead for 10-20 more minutes at low-med until the dough has a smooth surface and pulls away from the sides of the bowl.
•Place the dough in a lightly oiled bowl, and proof at around 78F/26C for 90 minutes or until doubled in size.
Once the dough has doubled in size:
•Line a baking tray with parchment paper and lightly dust it with flour.
•Place the wooden box base from one camembert in the center of the paper.
•Punch down the dough, divide it into 48 pieces, around 15 g each, and roll into balls.
•Arrange the dough balls in a circle around the wooden box.
•Outline a 💛 on the parchment with your fingers. Arrange the remaining dough balls on your tray, following the outlined heart.
•Cover the bread and proof for about 30
minutes.
•Take the Camembert out of the fridge and cut off the rind leaving a 1/2 inch rim all around.
•Place cheese into the wooden box base in the center of the dough balls. Sprinkle herbs and olive oil on top of the cheese.
•Brush the bread with egg wash.
•Bake at 350F/180C for 15-20 minutes, until golden.
•Brush the bread with melted butter and sprinkle with flaky salt. Serve immediately.
•Bake another camembert right away (this amount of bread should be enough for two cheeses), or save the leftover bread for the next day or freeze for later.
