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
Scale
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.
