Description
This Chocolate Chip Sourdough Croissant Bread is a delightful fusion of flaky, buttery croissant layers with the rich, tangy flavor of sourdough and sweet bursts of chocolate chips throughout. Perfect for breakfast or a special treat, this bread combines traditional sourdough techniques with a laminated dough process to create a tender, layered loaf packed with chocolate goodness.
Ingredients
Scale
Levain
- 42 g active sourdough starter
- 100 g water
- 42 g all-purpose flour
Dough
- 250 g water (divided)
- 500 g bread flour
- 10 g salt
- 113 g unsalted butter (softened)
- 235 g chocolate chips
Instructions
- Prepare the levain: In a bowl, mix the active sourdough starter, 100 g water, and all-purpose flour until smooth. Cover and let it sit at room temperature until bubbly and active, which may take several hours depending on starter strength.
- Mix the dough: In a stand mixer bowl, combine the levain with the remaining 250 g water, salt, and bread flour. Mix on low speed until just combined to form a shaggy dough.
- Knead and incorporate butter: Increase the mixer speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic. Gradually add the softened butter in small amounts, kneading continuously until the butter is fully absorbed and the dough is silky.
- Add chocolate chips: Gently fold the chocolate chips into the dough by hand to evenly distribute them without overworking the dough.
- First rise: Place the dough in a greased bowl and cover it tightly with plastic wrap. Let it rise at room temperature for about 2 hours or until doubled in size.
- Shape and laminate: Turn the risen dough onto a lightly floured surface and roll it into a rectangle. Fold the dough into thirds, like a letter, to create layers and enhance flakiness.
- Cold proof: Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting period develops flavor and allows the butter to chill to maintain layers.
- Bake: Preheat your oven to 375°F (190°C). Place the dough on a parchment-lined baking sheet and bake for about 40 minutes until the loaf is golden brown and cooked through. Let it cool before slicing to preserve the texture.
Notes
- Ensure your sourdough starter is active and bubbly before beginning to guarantee good fermentation.
- The lamination step creates flaky layers similar to traditional croissants despite this being a bread-style loaf.
- Using high-quality unsalted butter will enhance the flavor and texture.
- Room temperature and humidity can affect rising times; adjust fermentation periods accordingly.
- Allow the bread to cool fully before slicing to avoid a gummy crumb.
- The dough can be stored in the refrigerator overnight to fit your schedule and improve flavor complexity.
