Description
This Chocolate Chip Sourdough Croissant Bread combines the tangy depth of sourdough with the rich, buttery layers of croissant dough, studded generously with chocolate chips. The dough is fermented, layered with butter, and baked to a golden perfection, creating a flaky, indulgent treat perfect for breakfast or dessert.
Ingredients
Scale
Levain
- 42 g active sourdough starter
- 100 g water
- All-purpose flour (quantity not specified, estimated 50 g)
Dough
- 250 g water (remaining from 350 g total divided 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, 100 g water, and all-purpose flour until smooth and let the mixture sit until bubbly and active, indicating the yeast is alive and fermenting.
- Combine dough ingredients: In a stand mixer, add the levain, the remaining 250 g water, salt, and bread flour. Mix on low speed just until ingredients are combined into a shaggy dough.
- Knead the dough: Increase mixer speed to medium and knead for 5 to 7 minutes until the dough becomes smooth and elastic. Gradually add softened butter in portions, folding it into the dough until fully absorbed.
- Incorporate chocolate chips: Gently fold in the chocolate chips to distribute them evenly throughout the dough without deflating it.
- First rise: Transfer the dough to a greased bowl and cover it with plastic wrap. Allow it to rise at room temperature for approximately 2 hours, or until it has doubled in size, indicating good fermentation.
- Shape the dough: Roll the risen dough into a rectangular shape and perform a tri-fold by folding the dough into thirds, creating layers similar to croissant folding.
- Chill the dough: Wrap the folded dough tightly and refrigerate for at least 4 hours or overnight to relax the dough and enhance the layering effect.
- Bake the bread: Preheat the oven to 375°F (190°C). Place the dough on a parchment-lined baking sheet and bake for about 40 minutes until the crust is golden brown and the bread is cooked through.
Notes
- Ensure your sourdough starter is active and bubbly for effective fermentation.
- Butter should be softened but still cool to incorporate smoothly into the dough.
- Folding the dough like croissant layers helps develop flakiness and texture.
- Refrigerating the dough overnight improves flavor development and ease of handling.
- Use a thermometer to check doneness; internal temperature should reach about 190°F (88°C).
- Allow bread to cool before slicing to maintain structure and texture.
