Description
Indulge in the rich, flaky layers of this Chocolate Chip Sourdough Croissant Bread, combining the tangy depth of sourdough with the sweet delight of melty chocolate chips. Perfect for breakfast or a decadent snack, this recipe features a tender, buttery crumb with a crisp golden crust.
Ingredients
Scale
Levain
- 42 g active sourdough starter
- 100 g water (from the divided 350 g)
- 100 g all-purpose flour
Dough
- 250 g water (remaining from the 350 g)
- 500 g bread flour
- 10 g salt
- 113 g unsalted butter, softened
- 235 g chocolate chips
Instructions
- Prepare the Levain: Mix the sourdough starter, 100 g water, and 100 g all-purpose flour until smooth. Let this levain sit until bubbly and active, indicating that fermentation has begun, which usually takes a few hours depending on room temperature.
- Mix Dough Ingredients: In a stand mixer bowl, combine the bubbly levain, the remaining 250 g water, salt, and bread flour. Mix on low speed just until all ingredients come together into a shaggy dough.
- Knead the Dough: Increase the mixer speed to medium and knead for 5–7 minutes until the dough turns smooth and elastic. Gradually add the softened butter a little at a time, folding it in completely before adding more, until fully incorporated.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring even distribution without overmixing to preserve the dough structure.
- First Rise: Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let it rise in a warm place for approximately 2 hours, or until it has doubled in size.
- Shape the Dough: On a lightly floured surface, roll the risen dough into a rectangle. Fold it into thirds, similar to a letter fold, to create distinct layers within the bread.
- Chill the Dough: Wrap the folded dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up the butter layers and develop flavor.
- Bake the Bread: Preheat your oven to 375°F (190°C). Remove the dough from the fridge, shape as desired into a loaf, and bake on a parchment-lined baking sheet for about 40 minutes until the crust is golden brown and the bread is cooked through.
Notes
- Make sure your sourdough starter is active and bubbly to ensure proper fermentation.
- Softened butter should be pliable but not melted for easy incorporation.
- Keep the dough cold during the chilling phase to maintain distinct layers similar to croissants.
- Use high-quality chocolate chips for the best flavor and melting performance.
- Allow the bread to cool completely before slicing to preserve the texture and prevent gumminess.
