This Sourdough Chocolate Chip Croissant Bread is a fluffy delight that brings together the best of both worlds. Imagine flaky layers filled with gooey chocolate chips—yum!
Baking this bread is like a mini adventure. Every slice offers that perfect mix of sourdough tang and sweet chocolate, making mornings feel extra special. Trust me, it won’t last long in the kitchen!
Key Ingredients & Substitutions
Sourdough Starter: An active starter is crucial for the best flavor and rise. If you’re new to sourdough, you can make your own with flour and water or use a store-bought one. Just make sure it’s bubbly and fresh!
Flour: All-purpose flour works great, but for extra chewiness, you can use bread flour. A mix of both can also provide a nice balance. If you’re gluten-free, explore gluten-free flour blends, though the texture will differ.
Butter: Cold unsalted butter is best for laminating, creating those beautiful flaky layers. If you’re dairy-free, try coconut oil or a vegan butter substitute, but keep in mind the taste will change a bit.
Chocolate Chips: I love using dark chocolate chips for their rich taste. Milk chocolate is a sweeter choice, while semi-sweet is a classic. You can also chop up a chocolate bar for a chunkier texture!
How Do You Achieve Perfect Lamination?
Lamination is all about those flaky layers! Here’s how to nail it: Start with cold butter and keep your dough cool as you work. The aim is to create layers of dough and butter that puff up beautifully when baked.
- Roll the dough and encase the cold butter square inside it. Seal the edges well to keep the butter from escaping.
- After rolling out, fold the dough in thirds (like a letter) and chill. This helps to create distinct layers.
- Repeat the rolling and folding process 2-3 times, chilling between. The more folds, the flakier your bread!
Following these steps carefully will ensure your Sourdough Chocolate Chip Croissant Bread turns out light and airy with a lovely texture. Enjoy the baking process!
How to Make Sourdough Chocolate Chip Croissant Bread
Ingredients You’ll Need:
For the Dough:
- 250g sourdough starter (active and bubbly)
- 500g all-purpose or bread flour
- 50g granulated sugar
- 10g salt
- 250ml whole milk, warm
- 1 egg (for dough)
For Laminating:
- 250g unsalted butter (cold, for laminating)
For the Chocolate Filling:
- 150g chocolate chips or chunks
For Egg Wash and Finishing Touch:
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 30 minutes of active prep time, followed by 3-4 hours of fermentation and proofing. Once you’re ready to bake, expect about 30-35 minutes in the oven, and then some cooling time. Plan for at least 4-5 hours total, but that includes time for preparation, resting, and baking!
Step-by-Step Instructions:
1. Build the Dough:
In a large bowl, mix together the sourdough starter, warm milk, one egg, sugar, and salt. Gradually add in the flour while stirring to create a sticky dough. Once combined, knead it lightly until everything is mixed, but don’t stress about getting it perfectly smooth. Cover the bowl and let it rest for about 30 minutes. This is called autolyse and helps the gluten develop.
2. Bulk Fermentation and Folding:
After resting, perform 3 to 4 stretch and fold techniques every 30 minutes for around 2 hours. This helps build strength in the dough. Once you finish the last fold, let the dough ferment until it has roughly doubled in size, which should take about another 3 to 4 hours at room temperature.
3. Prepare Butter for Laminating:
While the dough is fermenting, prepare the cold butter. Place it between two pieces of parchment paper and use a rolling pin to pound it into a flat square about 7×7 inches. Make sure it stays cold to create those flaky layers!
4. Laminate the Dough:
On a lightly floured surface, roll out the risen dough into a large rectangle, about 10×20 inches. Place the chilled butter slab in the center and fold the dough edges over it, sealing the butter inside. Roll it out lengthwise to about 10×20 inches again. Then, fold this rectangle into thirds to create layers like a letter. Chill the dough for 20-30 minutes, then repeat this rolling and folding process two more times, chilling in between each fold.
5. Final Roll and Incorporate Chocolate:
After your final fold and rest, roll the dough out once more into a larger rectangle (about 12×20 inches). Evenly sprinkle the chocolate chips or chunks over the surface. Then gently roll the dough into a tight log (like a jelly roll) to trap the chocolate inside.
6. Proof the Loaf:
Place the rolled dough seam-side down in a parchment-lined loaf pan or on a baking tray. Cover it lightly with plastic wrap or a clean towel, and let it proof for 2 to 3 hours until it’s puffed and nearly doubled in size. For an extra flavorful loaf, you can opt to refrigerate for a slow overnight proof instead.
7. Preheat Oven and Prepare for Baking:
As you near the end of the proofing time, preheat your oven to 375°F (190°C). Once proofed, brush the top of the loaf with an egg wash for that beautiful shiny crust!
8. Bake:
Bake for 30 to 35 minutes until the loaf is deep golden brown and cooked through. Make sure to rotate the bread halfway through for even baking. If the top is browning too quickly, tent it with foil.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool on a rack before slicing. If you wish, dust it with powdered sugar for a sweet finishing touch. Enjoy it warm or at room temperature, relishing the delightful flaky layers and rich chocolate!
This Sourdough Chocolate Chip Croissant Bread wonderfully merges the tangy flavor of sourdough with the buttery, flaky layers of a croissant, sprinkled with chocolate chips. Perfect for breakfast or a delightful afternoon snack!
Can You Use Discard Sourdough Starter?
Yes! If you have extra starter that you want to use up, discard sourdough starter works well. Just make sure it’s still active and bubbly for the best results.
Can I Use A Different Type of Milk?
Absolutely! You can substitute whole milk with any milk you have on hand, such as almond, oat, or skim milk. Keep in mind that the flavor and texture may slightly vary depending on the type of milk used.
What If My Dough Doesn’t Rise?
If your dough isn’t rising as expected, it might be due to the temperature or the strength of your sourdough starter. Ensure your starter is active and bubbly before using it. Additionally, try letting your dough proof in a warmer spot, like in the oven with just the light turned on.
How Should I Store Leftovers?
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, slice the bread and freeze it in an airtight container. When ready to eat, toast or warm the slices in the oven for best results!