This Sourdough Chocolate Chip Croissant Bread is a delightful twist on the classic. With layers of flaky pastry and chocolate chips, every bite is a sweet surprise!
Making this bread is such a fun adventure! It’s perfect for brunch or snack time. I love serving it warm, so that the chocolate gets all melty—yum! 😋
Key Ingredients & Substitutions
Sourdough Starter: An active starter is essential for this recipe. If yours isn’t ready, you can use a store-bought sourdough starter or create a quick leaven by mixing equal parts flour and water with a pinch of yeast. This helps achieve that signature tang.
All-Purpose Flour: This works great, but you can swap in bread flour for a chewier texture. If gluten is a concern, consider using a gluten-free blend, but keep in mind the texture might differ!
Butter: Cold unsalted butter is best for creating flaky layers. If you need a dairy-free option, vegan butter can work, although the flavor might vary slightly. I prefer European-style butter for its higher fat content, enhancing richness.
Chocolate Chips: You can use dark, milk, or white chocolate, depending on your taste. For a healthier option, try dark chocolate chunks or even dried fruits for a twist.
How Do I Laminate Dough for Perfect Flaky Layers?
Laminating dough is the key to achieving those beautiful, flaky layers in this bread. It involves folding butter into the dough to create layers, much like a croissant. Here’s how to nail it:
- Start with cold butter and dough. If they’re too warm, the butter will melt instead of create layers.
- Roll the dough out gently. Avoid tearing it, as this can let the butter escape.
- After each fold, chill the dough. This solidifies the butter and makes it easier to roll out again.
- Be sure to seal the edges during each fold to keep the butter enclosed.
Taking your time with this process guarantees a nice rise and crunch in the final loaf. Happy baking!
How to Make Sourdough Chocolate Chip Croissant Bread
Ingredients You’ll Need:
For the Dough:
- 200g (about 1 cup) active sourdough starter (100% hydration)
- 375g (about 3 cups) all-purpose flour
- 75g (about 1/3 cup) granulated sugar
- 1 tsp salt
- 150ml (2/3 cup) whole milk, warm
- 1 tsp vanilla extract
- 1 large egg
For the Butter Block:
- 225g (1 cup) unsalted butter, cold (for laminating)
For the Chocolate Filling:
- 100-150g (about 1/2 to 3/4 cup) chocolate chips or chopped chocolate
Other:
- Extra flour for dusting
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time plus 4-6 hours for the initial rise and an additional 2-4 hours for the final proof. Don’t forget about the baking time, which is around 30-35 minutes. Overall, plan for about 6-8 hours, making this perfect for a fun day of baking!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter, warm milk, vanilla extract, and egg. Give it a good stir until everything is well combined. Add the flour, sugar, and salt, mixing until a rough dough starts to form.
2. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Form the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for about 4-6 hours or until it has roughly doubled in size.
3. Prepare the Butter Block:
While the dough is rising, take your cold butter and place it between two sheets of parchment paper or plastic wrap. Using a rolling pin, pound and roll the butter into a rectangle that is roughly 7×8 inches and about 1/4 inch thick. Chill this butter block in the fridge until you’re ready to laminate the dough.
4. Laminate the Dough:
Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle about 10×16 inches. Place the chilled butter block onto one half of this rectangle and fold the other half over the top, sealing the edges firmly to keep the butter contained.
5. Fold and Chill:
Gently roll the dough again into a 10×16-inch rectangle. Then, fold the dough into thirds, just like folding a letter (this is known as a single fold). Wrap the dough in plastic wrap and chill it in the fridge for 30-60 minutes. Repeat this rolling and folding process two more times, chilling the dough each time to build those important flaky layers.
6. Final Rolling and Adding Chocolate Chips:
After the final fold and chill, roll the dough out once more into a large rectangle about 10×16 inches. Evenly sprinkle the chocolate chips or chopped chocolate over the surface of the dough.
7. Roll Up the Dough:
Starting from the long edge, roll the dough tightly into a log to encase the chocolate within. Place the log seam-side down onto a parchment-lined baking sheet. Cover it loosely with a cloth or plastic wrap.
8. Final Proof:
Let the dough proof at room temperature until it’s puffy and slightly risen, which should take about 2-4 hours, depending on your kitchen temperature.
9. Bake:
Preheat your oven to 375°F (190°C). Optionally, you can brush the loaf gently with milk or egg wash for a golden finish. Bake the bread for about 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
10. Cool and Serve:
Once baked, remove the bread from the oven and allow it to cool completely on a wire rack. Slice and enjoy your delicious sourdough chocolate chip croissant bread slightly warmed or at room temperature. You can even sprinkle it with powdered sugar for an extra touch before serving!
This delightful bread combines a flaky, layered texture reminiscent of croissants with the tangy flavor of sourdough and rich pockets of melted chocolate. Enjoy every bite! 🍞🍫
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with bread flour for a slightly chewier texture. If you prefer a gluten-free option, a gluten-free flour blend can work as well, but the consistency may vary.
How Long Will This Bread Last?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to a month. Just be sure to wrap it tightly to prevent freezer burn!
Can I Make This Recipe Without Chocolate Chips?
Absolutely! If you want a different flavor, you can omit the chocolate chips or replace them with ingredients like nuts, dried fruits, or even cinnamon sugar for a sweet twist.
What Should I Do If My Dough Doesn’t Rise?
If your dough doesn’t rise well, check the temperature of your kitchen—sourdough requires warmth to rise effectively. You might also try letting it rise in a warmer spot, such as an oven with the light on or near a warm stovetop.
