This Sourdough Chocolate Chip Croissant Bread is a delightful twist on classic flavors! With flaky layers and rich chocolate chips, it’s perfect for breakfast or a sweet treat any time.
Who can resist that buttery croissant goodness filled with melty chocolate? I love enjoying a warm slice with my morning coffee. It feels fancy, but is surprisingly easy to make!
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for that unique tangy flavor. If you’re short on time, you could substitute with instant yeast, but the result will differ slightly in taste.
Flour: All-purpose flour works great, but bread flour is my go-to for a chewier texture. If gluten is an issue, consider using a gluten-free all-purpose blend, though the texture might be different.
Butter: Unsalted butter gives you control over the saltiness. You can use margarine or a dairy-free alternative if you’re looking for a vegan option. It won’t taste exactly the same but still delicious!
Chocolate Chips: Semi-sweet chips add a nice sweetness. Dark chocolate or even white chocolate can be used, depending on your preference. If you’re looking for a healthier choice, try using cacao nibs for a chocolatey crunch without added sugar.
How Do You Perfect the Lamination Process?
Laminating dough is crucial for achieving those flaky layers. Start with cold butter and work quickly to keep it from softening too much. Here’s the step-by-step:
- Roll your dough out on a floured surface to create a rectangle of about 12×18 inches.
- Place the cold butter block in the center and fold the dough over it, sealing the edges well.
- Roll it out gently to a 12×24 inch rectangle and fold it in thirds, like a letter.
- Chill the wrapped dough for 30 minutes, then repeat this rolling and folding twice for well-defined layers.
Taking your time here will reward you with a wonderfully flaky bread. Be patient and have fun with the process!
Sourdough Chocolate Chip Croissant Bread Recipe
Ingredients You’ll Need:
For the Dough:
- 250 g (1 cup) active sourdough starter (100% hydration)
- 500 g (about 4 cups) all-purpose flour or bread flour
- 50 g (1/4 cup) granulated sugar
- 10 g (2 tsp) salt
- 200 ml (about 3/4 cup + 1 tbsp) whole milk, lukewarm
- 1 large egg
For Laminating:
- 300 g (1 1/3 cup) unsalted butter, cold
For the Filling:
- 150 g (about 1 cup) semi-sweet chocolate chips
How Much Time Will You Need?
This delicious bread takes about 30 minutes of prep time, followed by 3-4 hours for bulk fermentation, and an additional 2-3 hours for proofing. After that, it will bake for 35-45 minutes. You’ll need to be patient but the results are well worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, mix the active sourdough starter, lukewarm milk, and egg until well combined. Gradually pour the wet ingredients into the dry mixture, stirring until a rough dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough and let it rest for about 30 minutes.
2. Bulk Fermentation:
After resting, allow the dough to ferment at room temperature for 3-4 hours. During this period, fold the dough once or twice to help develop the gluten structure and strengthen the dough.
3. Prepare the Butter Block:
While the dough is fermenting, take the cold unsalted butter and place it between two sheets of parchment paper. Use a rolling pin or a heavy object to pound and roll the butter into a thin, even rectangle that measures about 7×9 inches. Place it back in the fridge to chill until firm but still pliable.
4. Laminate the Dough:
On a lightly floured surface, roll the fermented dough into a rectangle approximately 12×18 inches. Lay the chilled butter block in the center of the dough, then fold the dough over the butter from each side, completely enclosing it. Carefully roll the dough out to create a 12×24 inch rectangle. Fold the dough into thirds, like a letter (this is your first fold). Wrap it in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
5. Incorporate Chocolate Chips:
After completing the final fold and resting, roll the dough out again to about 12×24 inches. Evenly scatter the chocolate chips over the surface of the dough. Fold the dough over to cover the chocolate chips, making sure they are incorporated throughout the dough.
6. Shape the Bread:
Gently roll the dough into a tight log lengthwise, ensuring the edges are well sealed. Place the rolled dough into a greased or parchment-lined loaf pan.
7. Proof:
Cover the loaf with a kitchen towel and let it proof at room temperature for about 2-3 hours until it appears puffy. Alternatively, for enhanced flavor, you can refrigerate it overnight for a slower fermentation process.
8. Bake:
Preheat your oven to 375°F (190°C). For a lovely golden finish, brush the top of the loaf with egg wash (an egg beaten with a bit of water). Bake for 35-45 minutes, or until the bread is golden brown and has an internal temperature of around 190°F (88°C).
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cool, slice and enjoy the flaky, buttery, chocolate-studded layers!
This Sourdough Chocolate Chip Croissant Bread is a delightful combination of tangy sourdough and rich chocolate flavors, making it perfect for brunch, snacks, or a sweet treat anytime! Enjoy baking and indulging in this deliciousness!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it will result in a denser texture. For the best results, consider using half whole wheat flour and half all-purpose flour to maintain some lightness in the bread.
How Should I Store Leftovers?
Store leftover Sourdough Chocolate Chip Croissant Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in a single layer, then transfer to a zip-top bag. Thaw by leaving at room temperature or toasting directly from frozen.
Can I Make This Recipe Without Sourdough Starter?
Yes! If you don’t have a sourdough starter, you can use 2 teaspoons of instant yeast activated in lukewarm milk instead. However, the flavor will be less complex compared to using sourdough.
What If My Dough Is Too Sticky?
If your dough is sticky, try adding a bit more flour during the kneading process. Just add it a tablespoon at a time until it’s manageable but avoid over-flouring, as that can make the bread dense. Ensure to work quickly during the lamination to keep the butter cold!