This Sourdough Chocolate Chip Croissant Bread is a dreamy treat! With layers of flaky croissant dough and sweet chocolate chips, it’s perfect for breakfast or dessert.
It’s like your favorite pastry and bread had a delicious baby! I love to toast mine for a warm snack—chocolate melting, buttery layers, happiness in every bite!
Key Ingredients & Substitutions
Sourdough Starter: Your starter should be active and bubbly. If you don’t have one, you can buy a store-bought starter or make a simple one from flour and water. Just remember that rising times will change with a different starter.
All-Purpose Flour: This recipe calls for all-purpose flour, which is great for structure. If needed, you can substitute with bread flour for a bit more chewiness or whole wheat flour for added flavor, but this might affect the dough’s rise.
Unsalted Butter: Cold butter is crucial for lamination. You could use margarine or a plant-based butter alternative, but the flavor and texture may vary slightly. I find that high-quality European butter gives the best results!
Chocolate Chips: Semisweet chocolate chips are traditional, but you can use dark chocolate or even a mix with white chocolate for a fun twist. If you want a healthier option, try dark chocolate chunks!
How Do You Perfectly Laminate the Dough?
Laminating dough is an important technique for creating those flakey layers. Here’s how to get it just right:
- Start with Cold Ingredients: Ensure your butter and dough are cold to create distinct layers. Warmth can cause them to merge, losing that flaky texture.
- Roll Evenly: Use gentle, even pressure when rolling out the dough. It should be about 10×20 inches for the first fold. Take your time—this step is key!
- Chill Between Folds: Don’t rush! Refrigerate the dough between folds; this keeps the butter firm and allows gluten relaxation.
- Avoid Excess Flour: Use just enough flour to prevent sticking. Too much can make your dough dry, which messes with the layering.
With practice, you’ll get the hang of laminating, and your Sourdough Chocolate Chip Croissant Bread will turn out perfectly flaky and delicious. Enjoy the process!
How to Make Sourdough Chocolate Chip Croissant Bread
Ingredients You Will Need:
For the Dough:
- 250g (1 cup) active sourdough starter (100% hydration)
- 375g (3 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 1 tsp salt
- 150ml (2/3 cup) whole milk, lukewarm
- 1 large egg
- 200g (7 oz or about 14 tbsp) unsalted butter, cold and sliced thinly
- 150g (1 cup) semisweet chocolate chips or chopped chocolate
- Additional flour for dusting
Time Estimate:
This recipe takes about 4-5 hours overall, which includes 3-4 hours for bulk fermentation, plus chilling and baking time. You’ll be actively working for about an hour, with waiting periods in between. The good news? It’s worth it for this delicious, flaky bread!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the active sourdough starter, lukewarm milk, egg, sugar, and salt. Stir until well combined. Gradually add the flour, mixing until a rough dough starts to form. Then, knead gently until combined and smooth; it will be soft but not sticky.
2. Bulk Ferment:
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 3-4 hours. You will notice it puffing up slightly. To improve gluten structure, perform a stretch-and-fold every hour during the fermentation.
3. Roll Out the Butter:
On a lightly floured surface, place the cold butter between two sheets of parchment paper. Roll it out into a square about 7×7 inches (18×18 cm). Chill in the refrigerator until it’s firm but still pliable.
4. Laminate the Dough:
Roll the dough out to a 10×10 inch (25×25 cm) square. Place the butter square diagonally onto the center of the dough. Fold the corners of the dough over the butter to completely enclose it.
5. First Fold:
Now, roll the dough into a rectangle about 10×20 inches (25×50 cm). Next, fold the dough into thirds, like a business letter. Wrap it in plastic wrap and refrigerate for 30-60 minutes.
6. Second and Third Folds:
Repeat the rolling and folding process two more times, rolling to a rectangle and folding into thirds, chilling in between each fold. This will create the lovely layered texture characteristic of croissants.
7. Incorporate the Chocolate:
After the final fold, roll the dough into a rectangle about 12×20 inches (30×50 cm). Evenly sprinkle the chocolate chips all over the dough. Roll it tightly into a log starting from the long side, making sure to pinch the seam to seal it well.
8. Shape and Proof:
Shape the log into a freeform loaf or place it into a greased loaf pan or on a lined baking sheet. Cover loosely and let it proof at room temperature for 2-3 hours, until noticeably puffy but not doubled in size.
9. Preheat Oven:
About 30 minutes before you intend to bake, preheat your oven to 375°F (190°C) and place a baking stone or sheet inside to heat as well.
10. Bake the Bread:
If desired, lightly score the top of the loaf with a sharp knife for a beautiful finish. Bake on the preheated stone or baking sheet for 30-40 minutes until deep golden brown and fully cooked. Check that the internal temperature registers about 200°F (93°C).
11. Cool the Bread:
Remove the bread from the oven and let it cool completely on a wire rack before slicing. This helps preserve the flaky crumb and layers.
12. Serve and Enjoy:
Slice and enjoy your Sourdough Chocolate Chip Croissant Bread plain, lightly toasted, or with a bit of butter. The result is a delightful mix of flaky layers filled with the tangy flavor of sourdough and sweet chocolate chunks!
This recipe beautifully marries traditional sourdough bread-making with croissant techniques, resulting in a truly unique and delicious bread that’s sure to impress!
Can I Make This Recipe Without a Sourdough Starter?
Yes, you can use commercial yeast instead! Replace the starter with 2 teaspoons of instant yeast, and you’ll need to adjust the fermentation time since it will rise faster. Allow the dough to rise until it’s doubled in size instead of just slightly puffed.
What If My Dough Is Sticking While I Roll It Out?
If you find the dough is sticking to the surface, sprinkle a little flour as needed. However, be careful not to add too much flour, as this can affect the final texture. You can also chill the dough briefly to make it easier to handle.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap, then in foil. Thaw at room temperature or toast directly from frozen!
Can I Add Other Fillings?
Absolutely! Feel free to get creative with fillings like dried fruits, nuts, or different types of chocolate. Just make sure not to overload the dough to maintain its structure and flakiness.
