If you’ve ever dreamed of a bakery-worthy treat that flawlessly blends tangy sourdough with the indulgent sweetness of chocolate, you’re in for a real delight. This Chocolate Chip Sourdough Croissant Bread Recipe is a decadent yet approachable masterpiece, delivering layers of buttery flakiness punctuated by melty chocolate chips and subtle sourdough tang. Whether you’re craving an impressive brunch centerpiece or a cozy afternoon snack, this bread perfectly balances complex flavors with a comforting, flaky texture that’s impossible to resist.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the perfect texture and flavor. From the active sourdough starter lending a lively tang, to the rich butter that creates those signature layers, these essentials come together in an elegantly simple combination.
- 42 g active sourdough starter: Provides natural fermentation and depth of flavor that transforms this bread.
- 350 g water (divided): Hydrates the dough properly for the perfect crumb without weighing it down.
- 500 g bread flour: Gives strength and structure for the beautiful rise and layering.
- 113 g unsalted butter: Key to achieving flaky, tender layers like a true croissant.
- 235 g chocolate chips: Bursts of sweet, melty chocolate add irresistible richness.
- 10 g salt: Balances the flavors and enhances the dough’s natural sweetness.
How to Make Chocolate Chip Sourdough Croissant Bread Recipe
Step 1: Prepare the Levain
Begin by mixing your active sourdough starter with some water and all-purpose flour until smooth. This pre-ferment, or levain, is what creates that unique sourdough tang and helps your bread rise naturally. Leave it to rest until you see bubbly activity, which usually takes several hours depending on room temperature.
Step 2: Combine Dough Ingredients
Next, add the bubbly levain to a stand mixer along with the rest of the divided water, salt, and bread flour. Mix on a low speed just until the dough comes together in a shaggy mass—you’re aiming to hydrate everything without overworking it yet.
Step 3: Knead and Add Butter
Increase to medium speed and knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Gradually add the softened unsalted butter in small pieces, incorporating each bit fully before adding more. This slow incorporation is what creates the beautiful lamination that croissants are known for.
Step 4: Fold in Chocolate Chips
Once your dough is beautifully smooth and buttery, gently fold in the chocolate chips. Distribute them evenly without smashing them, ensuring every bite will have pockets of melted chocolate.
Step 5: First Rise
Transfer the dough to a greased bowl and cover it with plastic wrap. Leave it to rise at room temperature for about 2 hours or until it doubles in size. This rise develops flavor and lightens the texture, building anticipation for the layers to come.
Step 6: Roll and Fold to Create Layers
Turn the dough onto a lightly floured surface and roll it out into a rectangle. Fold the dough into thirds, like a letter, to start building layers that emulate a croissant’s flakiness.
Step 7: Chill the Dough
Wrap the folded dough tightly and refrigerate it for at least 4 hours or overnight. This chilling solidifies the butter layers and makes rolling out later much easier, enhancing the flakiness of your finished loaf.
Step 8: Bake to Golden Perfection
When you’re ready, preheat your oven to 375°F (190°C). Place the loaf on a parchment-lined baking sheet and bake for about 40 minutes. Keep an eye out for a gorgeous golden-brown crust—this is your signal that luscious, flaky layers are ready inside.
How to Serve Chocolate Chip Sourdough Croissant Bread Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted chocolate turns this bread from delicious to show-stopping. Fresh berries or a sprinkle of flaky sea salt can also add bright contrast to the sweet richness.
Side Dishes
This bread pairs beautifully with fresh fruit salad or a smear of rich cream cheese on the side. A cup of strong coffee or hot chocolate completes an indulgent breakfast or dessert spread.
Creative Ways to Present
Slice the loaf thickly and serve it warm with vanilla ice cream or a dollop of whipped cream for a unique dessert. For brunch, consider layering slices with fresh strawberries and mascarpone for an easy, elegant treat that wows guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover loaf tightly in plastic wrap or keep it in an airtight container. It will stay fresh on the counter for 2 to 3 days, maintaining much of its buttery texture.
Freezing
This bread freezes beautifully. Slice it before freezing and separate layers with parchment paper so you can thaw only what you need. When wrapped well, it can last in the freezer up to one month.
Reheating
For that freshly baked feel, reheat slices in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes. This revives the flaky texture and melts the chocolate perfectly, just like straight from the oven.
FAQs
Can I use a different type of flour for this recipe?
While bread flour is recommended for its higher protein content and dough strength, you can substitute with all-purpose flour. The texture may be slightly less chewy but still delicious.
Do I need to use an active sourdough starter?
Yes, an active starter is essential because it leavens the dough naturally and brings that signature sourdough flavor and aroma to this croissant bread.
What if I don’t have a stand mixer?
You can knead the dough by hand; it will just take a bit more time and effort to reach that smooth, elastic stage. The key is patience and consistent folding.
Can I substitute chocolate chips with other mix-ins?
Absolutely! Chopped nuts, dried fruit, or even cinnamon sugar swirls can be wonderful alternatives if you want to customize this recipe.
How do I know when the bread is fully baked?
Look for a deep golden brown crust and a hollow sound when tapping the bottom of the loaf. An internal temperature of around 190°F (88°C) ensures it’s baked through.
Final Thoughts
This Chocolate Chip Sourdough Croissant Bread Recipe is truly one of those magical creations that impresses every single time. The harmony of tangy sourdough, rich butter layers, and gooey chocolate chips makes it a versatile treat perfect for any occasion. I can’t wait for you to try baking it yourself – trust me, your kitchen is about to smell incredible and your taste buds will thank you endlessly!
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Chocolate Chip Sourdough Croissant Bread Recipe
- Prep Time: 20 minutes (excluding levain activation and refrigeration time)
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes active; with levain fermentation and refrigeration, approx. 8 hours or overnight
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: French-American fusion
- Diet: Vegetarian
Description
Indulge in the rich, flaky goodness of Chocolate Chip Sourdough Croissant Bread, a delightful fusion between classic croissants and rustic sourdough bread. This recipe combines the tangy depth of sourdough starter with layers of buttery dough and sweet chocolate chips, resulting in an irresistible treat perfect for breakfast or dessert.
Ingredients
Levain
- 42 g active sourdough starter
- 100 g water (from the divided amount)
- 100 g all-purpose flour
Dough
- 250 g bread flour
- 250 g water (remaining divided amount)
- 10 g salt
- 113 g unsalted butter, softened
- 235 g chocolate chips
Instructions
- Prepare the Levain: In a bowl, mix the active sourdough starter with 100 g of water and 100 g of all-purpose flour until you achieve a smooth batter-like consistency. Cover and let it sit at room temperature until bubbly and active, indicating the fermentation process is well underway.
- Mix the Dough: Transfer the levain to a stand mixer bowl. Add the remaining 250 g water, salt, and the 250 g bread flour. Mix on low speed just until the ingredients come together to form a rough dough.
- Knead the Dough and Incorporate Butter: Increase the mixer speed to medium and knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Gradually add the softened butter in increments, folding it into the dough until fully absorbed, creating a tender and enriched dough.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring an even distribution without damaging the dough’s structure.
- First Rise: Place the dough into a greased bowl, cover tightly with plastic wrap, and let it rise at room temperature for approximately 2 hours until it has doubled in size, signaling a successful proof.
- Shape the Dough: Roll out the risen dough on a lightly floured surface into a large rectangle. Fold the dough into thirds, similar to making croissant layers, to create delicate layers within the dough.
- Cold Fermentation: Wrap the folded dough tightly in plastic wrap and refrigerate for at least 4 hours or preferably overnight. This slow fermentation enhances flavor and texture.
- Bake the Bread: Preheat your oven to 375°F (190°C). Place the dough loaf on a parchment-lined baking sheet and bake for about 40 minutes, or until the crust is golden brown and sounds hollow when tapped, indicating it’s fully baked.
Notes
- Ensure your sourdough starter is active and bubbly before beginning the recipe for best results.
- Softening the butter to room temperature helps it incorporate smoothly into the dough.
- Cold fermentation improves flavor complexity and dough handling.
- Use high-quality chocolate chips for optimal taste and melting quality.
- Allow bread to cool completely before slicing to maintain structure.
