Description
This Chocolate Chip Sourdough Croissant Bread combines the rich, flaky layers of croissants with the tangy depth of sourdough starter and the sweet indulgence of chocolate chips. With a tender, buttery crumb and delightful chocolate bursts, this loaf offers a sophisticated twist on traditional bread perfect for breakfast or dessert.
Ingredients
Scale
Levain
- 42 g active sourdough starter
- 50 g water
- 50 g all-purpose flour
Dough
- 300 g water
- 500 g bread flour
- 10 g salt
- 113 g unsalted butter, softened
- 235 g chocolate chips
Instructions
- Prepare the levain: Mix the active sourdough starter, 50 g water, and 50 g all-purpose flour in a bowl until the mixture is smooth. Cover and let it sit at room temperature until bubbly and active, which usually takes several hours.
- Combine dough ingredients: In a stand mixer bowl, add the levain, 300 g water, bread flour, and salt. Mix on low speed just until the ingredients are combined to form a shaggy dough.
- Knead the dough: Increase the mixer speed to medium and knead for 5 to 7 minutes until the dough becomes smooth and elastic. Gradually add the softened unsalted butter in pieces, folding it in thoroughly until fully absorbed.
- Incorporate chocolate chips: Gently fold in the chocolate chips evenly without overworking the dough to preserve its texture.
- First rise: Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let it rise at room temperature for about 2 hours, or until doubled in size.
- Shape for layering: On a lightly floured surface, roll the risen dough into a large rectangle. Fold the dough into thirds like a letter to create distinct layers reminiscent of croissant dough.
- Cold fermentation: Wrap the folded dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight. This chilling step helps develop flavor and flakiness.
- Bake the loaf: Preheat your oven to 375°F (190°C). Place the chilled dough on a parchment-lined baking sheet. Bake for about 40 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Notes
- Use active and bubbly sourdough starter for best results with the levain.
- Softened butter should be pliable but not melted for easier incorporation.
- Do not over-knead after adding chocolate chips to prevent crushing them.
- Chilling the dough overnight enhances the croissant-like layers and flavor development.
- Ensure the oven is properly preheated for consistent baking results.
