Description
Indulge in this delightful Sourdough Chocolate Chip Croissant Bread that combines the tang of sourdough with sweet chocolate chips, perfect for any occasion.
Ingredients
Scale
- 1 cup / 240g active sourdough starter (100% hydration, fed and bubbly)
- 3 3/4 cups / 470g all-purpose flour
- 1/3 cup / 65g granulated sugar
- 1 tsp salt
- 3/4 cup / 180ml whole milk (lukewarm)
- 1 large egg
- 1 tbsp instant yeast
- 10 tbsp / 140g unsalted butter (softened for the dough)
- 8 tbsp / 115g unsalted butter (cold for laminating)
- 1 1/4 cups / 225g semisweet chocolate chips
Instructions
- Combine the sourdough starter, lukewarm milk, egg, sugar, salt, and instant yeast in a large bowl. Stir until well mixed.
- Gradually add the flour and softened butter. Knead the mixture until smooth and elastic—this should take 6 to 8 minutes with a mixer or about 10 minutes by hand.
- Cover the dough with a clean cloth or plastic wrap and let it rise at room temperature for 3 to 4 hours until it’s visibly puffed.
- Place cold butter between two sheets of parchment paper and pound it into a 7×7 inch square. Refrigerate it to firm up.
- Roll the dough out on a lightly floured surface into a 10×10 inch square.
- Encapsulate the cold butter block diagonally in the center, folding the dough corners over it to completely encase the butter.
- Roll the dough into a 10×20 inch rectangle and then fold it like a letter into thirds. Wrap it in plastic and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, ensuring you chill the dough in between each turn.
- Roll it into a 12×20 inch rectangle after the final chill. Sprinkle chocolate chips evenly across the surface.
- Fold the dough over to enclose the chocolate chips and shape it into a loaf. Place it in a greased loaf pan.
- Cover and let it proof at room temperature for about 2 hours until it’s puffy and nearly doubled in size.
- Preheat the oven to 375°F (190°C). Bake for 30 to 35 minutes until the top is a deep golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack. Allow cooling for at least 1 hour before slicing.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg