This Sourdough Chocolate Chip Croissant Bread is a dream come true for chocolate lovers! With flaky, buttery layers and pockets of gooey chocolate, it feels like a sweet hug for your taste buds.
It’s amazing how easy it is to whip up, especially if you already love baking with sourdough. I can’t resist a warm slice in the morning—perfect with a cup of coffee. 🍫☕
Key Ingredients & Substitutions
Sourdough Starter: Use an active 100% hydration starter for best results. If you don’t have sourdough starter, you can use store-bought dough or make a quick batter with baking powder, but the flavor won’t be the same.
Bread Flour: This gives the croissant bread its structure. You can swap it for all-purpose flour, but the texture won’t be as chewy. Consider adding vital wheat gluten for a similar effect.
Butter: I love using unsalted butter to control the saltiness. You can also use plant-based butter for a dairy-free option if needed. For a richer taste, some bakers add a bit of cream cheese to the dough.
Chocolate Chips: Semi-sweet chocolate adds the classic flavor, but feel free to use dark chocolate or even white chocolate. For a fun twist, try adding nuts or dried fruits for extra texture!
How Do I Laminate Dough for That Perfect Flaky Texture?
Laminating dough is a crucial step in creating those oh-so-flaky layers! It might seem tricky, but here’s how to nail it:
- Roll your dough into a larger rectangle that can enclose your butter block fully. Make sure the butter is cold but pliable.
- Fold the edges of the dough over the butter to completely seal it. This keeps the butter contained during rolling.
- Roll into a long rectangle about 20×10 inches, then perform the letter fold: fold one third over the center, and then the other third over it.
- Chill the dough between folds for 30-60 minutes to keep the butter from melting. Repeat this process two more times.
Give each layer attention, and you’ll be rewarded with fantastic flakiness in every bite! Happy baking!
How to Make Sourdough Chocolate Chip Croissant Bread
Ingredients You’ll Need:
For the Dough:
- 250 g (1 cup) active sourdough starter (100% hydration)
- 350 g (2 1/3 cups) bread flour
- 50 g (1/4 cup) granulated sugar
- 7 g (1 tsp) salt
- 150 ml (2/3 cup) whole milk, warm
- 150 g (2/3 cup) unsalted butter, softened (for dough)
For Laminating:
- 200 g (7 oz) unsalted butter, cold (for laminating)
For Filling and Topping:
- 200 g (1 cup) semi-sweet chocolate chips or chunks
- 1 egg (for egg wash)
- Optional: 1 tbsp coarse sugar for topping
How Much Time Will You Need?
This recipe requires approximately 6 to 8 hours in total, including about 30 minutes for preparation, 4-6 hours for the dough to ferment, and 2-3 hours for proofing. Don’t forget to factor in additional time for chilling the dough during the laminating process! It’s worth the wait for that flaky goodness!
Step-by-Step Instructions:
1. Make the Dough:
In a mixing bowl, combine the active sourdough starter, warm milk, and sugar. Stir well until the sugar dissolves and the starter is evenly mixed in. Next, add the bread flour and salt, mixing until you get a rough dough. Let it rest for 30 minutes—this is called the autolyse, which helps improve the dough’s texture.
2. Knead the Dough:
After the rest, add the softened 150 g of butter to the dough. Knead the mixture by hand or in a stand mixer with a dough hook for about 8-10 minutes, or until the dough becomes smooth and elastic.
3. Bulk Fermentation:
Cover your dough with a damp cloth or plastic wrap and let it bulk ferment at room temperature for about 4-6 hours. It should nearly double in size and show small bubbles on the surface.
4. Prepare the Laminating Butter Block:
While the dough is fermenting, prepare your butter block. Place the cold 200 g of butter between two sheets of parchment paper. Use a rolling pin to beat and roll it into a flat rectangle about 1/2 inch thick. Chill the butter in the fridge until ready to use.
5. Laminate the Dough:
Roll your dough out into a rectangle approximately twice the size of the butter block. Place the chilled butter block in the center and fold the dough edges over the butter to encase it completely. Make sure no butter is peeking out!
6. Rolling and Folding:
Now, roll out the dough-butter package into a long rectangle, about 20×10 inches. Perform a “letter fold” by folding one-third of the dough over the center, followed by folding the other third over it. Wrap it up and chill in the fridge for 30-60 minutes.
7. Repeat the Lamination Process:
Repeat the rolling and folding process two more times, chilling the dough in between each turn. This results in flaky layers that make your croissant bread irresistible!
8. Final Preparation:
Once you’ve completed the laminating steps, roll the dough out to a large rectangle approximately 12×18 inches in size. Spread an even layer of chocolate chips over the rolled-out dough.
9. Form the Log:
Roll the dough tightly from the long side into a log. Pinch the edges to seal it and place the rolled loaf into a greased or parchment-lined loaf pan. Cover and let it proof for 2-3 hours at room temperature, or until it has puffed slightly.
10. Baking:
Preheat your oven to 190°C (375°F). Beat the egg with a splash of water and brush it over the surface of the loaf. If you’d like, sprinkle some coarse sugar on top for added sweetness. Bake for 30-40 minutes until it’s golden brown and cooked through. If the top is browning too quickly, cover it with foil.
11. Cool and Serve:
Once baked, remove the loaf from the oven and let it cool on a wire rack. It’s best enjoyed warm, but it’s also delicious at room temperature!
This Sourdough Chocolate Chip Croissant Bread is not just a treat for the eyes—it’s flaky, buttery, and absolutely delightful with pockets of melted chocolate. Perfect for breakfast or as a sweet snack anytime!
Can I Use Different Types of Flour for This Recipe?
Yes, while bread flour provides the best structure and chewiness, you can substitute with all-purpose flour. However, keep in mind that the texture may be less chewy. If you’re looking for a healthier option, whole wheat flour can be used but it may require a bit more hydration.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising as expected, it could be due to a few factors: the temperature might be too cool, or your sourdough starter may not be active enough. Try placing the dough in a warm spot (around 75°F to 80°F) or feeding your starter and letting it bubble up before using.
Can I Make This Recipe Without a Sourdough Starter?
Yes, you can use a store-bought dough or a quick dough made with baking powder instead. However, this will change the characteristic flavor of the bread—sourdough provides a depth that’s hard to replicate with quick alternatives.
How Do I Store Leftovers?
Store any leftover Sourdough Chocolate Chip Croissant Bread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can slice it and freeze it for up to a month. Just reheat in the oven to bring back its crispy texture!
