Brie and caramelised garlic paine miche boule recipe - sourdough boule

Method

• To make the caramelised garlic topping, blanch unpeeled garlic cloves in a saucepan of boiling water for 5 minutes, until just soft (test by pushing the tip of a sharp knife into the garlic; it should slide in easily).
• Refresh in cold water.
• Peel garlic and set aside.
• Heat olive oil until shimmering in a heavy frying pan over a medium heat.
• Add garlic and saute for 1 minute, taking care not to burn.
• Add water and balsamic vinegar and as the mixture bubbles, add sugar, salt, pepper and rosemary.
• Reduce the heat to its lowest setting and simmer for approximately 34 minutes until a syrup has formed and garlic is soft.
• Transfer to a bowl.
• Using a fork, mash the caramelised garlic to a spreadable paste that is a little rough in texture, not like a puree.
• Set aside until needed.
• Place the brie wheel on top of the loaf.
• Using a small sharp knife, cut around the outside circumference of the brie, then remove it and set it aside.
• Cut a disc out of the loaf, about 5mm deeper than the depth of the brie.
• Place the brie in the cavity in the loaf, then spread the caramelised garlic over the top.
• Line a baking tray with baking paper.
• Place loaf on prepared baking tray.
• Bake in preheated 220 degrees oven for at least 20 minutes, until the loaf is crisp, the brie is melted throughout and the caramelised garlic topping is bubbling.
• Remove loaf from oven and set aside for 1520 minutes before cutting and serving this is important, as the brie will still be runny inside and super-hot!
• Sprinkle with chopped parsley and dig in.