Description
This Chocolate Chip Sourdough Croissant Bread is a delightful twist on traditional croissants, incorporating a tangy sourdough starter for depth of flavor and rich buttery layers studded with melty chocolate chips. The dough undergoes a slow fermentation and lamination process, creating a flaky, tender bread perfect for breakfast or a decadent snack.
Ingredients
Scale
Levain
- 42 g active sourdough starter
- Water (part of 350 g total, divided)
- 50 g all-purpose flour
Dough
- 500 g bread flour
- 280 g water (divided from total 350 g)
- 10 g salt
- 113 g unsalted butter, softened
- 235 g chocolate chips
Instructions
- Prepare the Levain: In a bowl, combine the 42 g active sourdough starter with 50 g all-purpose flour and part of the water until the mixture is smooth. Cover and let it sit at room temperature until bubbly and active, indicating the levain is ready.
- Mix the Dough: In a stand mixer bowl, combine the levain, the remaining water, salt, and bread flour. Mix on low speed just until ingredients come together into a shaggy dough.
- Knead and Incorporate Butter: Increase the mixer speed to medium and knead the dough for 5-7 minutes until smooth and elastic. Gradually add the softened unsalted butter in small portions, folding it into the dough until fully absorbed and incorporated.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring even distribution without overmixing.
- First Rise: Transfer the dough to a greased bowl, cover it tightly with plastic wrap, and let it rise at room temperature for about 2 hours or until doubled in size.
- Shape and Laminate: On a lightly floured surface, roll the risen dough out into a large rectangle. Fold the dough into thirds like a letter to create layers, which will contribute to the croissant-like flakiness.
- Refrigerate: Wrap the folded dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight. This resting period allows the butter to firm up and flavors to develop.
- Bake: Preheat your oven to 375°F (190°C). Place the shaped dough on a parchment-lined baking sheet and bake for approximately 40 minutes until the bread is golden brown and fully baked through.
Notes
- Ensure your sourdough starter is active and bubbly before making the levain for best results.
- Softened unsalted butter is key for incorporating fat properly without melting it prematurely.
- The refrigeration step is essential for achieving flaky layers similar to croissants.
- Use parchment paper to prevent sticking during baking and to ease cleanup.
- Allow bread to cool slightly before slicing to set the crumb and avoid excessive chocolate melting out.
