Make the Sponge

Cup of Yum
1. In a medium mixing bowl, whisk together the warm water, yeast and sugar. Let stand a few minutes to activate the yeast.
2. Using a wooden spoon, stir in 1 1/4 cups of the flour. Mix roughly to combine. Cover the sponge with plastic wrap or a reusable bowl cover and place in the fridge.
3. Let the sponge develop in the refrigerator overnight or up to 3 days. I find the flavour develops with each passing day.

Make the Bread Wreath

1. When you are ready to shape you buns, remove the starter from the fridge. Dump in the remainder of the flour (1 1/4 cups) and the salt. Stir with a wooden spoon until the dough comes together, then turn onto a clean work surface.
2. Knead for dough until it is smooth and elastic, about 5 minutes. Cover with a towel and rest for 15 minutes.
3. Preheat the oven to 425°F. Line a 11 inch round pizza pan with parchment paper. You can also use a rimmed sheet pan. Unwrap the brie and place in the center of the pan.
4. Using a knife or dough scraper, divide the dough into three equal pieces. Divide each portion in 3 again, and then half in two. You should have 18 small portions of dough.
5. Shape the dough into small rolls. Add a dusting of flour if they get too sticky. Place 9 rolls in a circle around the brie on the pan. Add the remaining 9 in an outer circle.
6. Cover the bread wreath loosely with a clean kitchen town (I will dust my towel lightly in flour first). Rise in a warm place for 45 minutes. They will rise and get puffy with little visible air pockets.
7. While the dough rises, combine the olive oil and parsley in a small bowl or jar. Crush the garlic clove, then finely mince. Add it to the herb oil to infuse.

Bake the Bread

1. Break the egg into a jar and beat with a fork. Gently brush the bread wreath all over with the egg glaze. Sprinkle with flaky salt. Spoon 1 tablespoon of garlic herb oil over the wheel of brie.
2. Place the wreath on the top shelf of the oven. Bake for 15-17 minutes until the top of the wreath is nice and golden. Remove from oven.
3. Brush the bread wreath and baked brie generously all over with the garlic herb oil. Serve immediately with a small knife for the cheese.