Print

Chocolate Chip Sourdough Croissant Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

This Chocolate Chip Sourdough Croissant Bread recipe combines the flaky, buttery layers of croissants with the tangy depth of sourdough and the sweet delight of semi-sweet chocolate chips. With a long fermentation and careful temperature control, this bread delivers a unique texture and flavor, perfect for a special breakfast or dessert treat.

Ingredients

Levain

  • 6 grams sourdough starter, ripe (about 1 teaspoon)
  • 60 grams all-purpose or bread flour (about 1/2 cup)
  • 60 grams water (about 1/4 cup)

Dough

  • 120 grams levain, ripe and bubbly (about 1/2 cup)
  • 340 grams water (about 1 cup plus 6 Tablespoons)
  • 25 grams brown sugar (about 2 Tablespoons)
  • 5 grams vanilla extract or bean paste (about 1 teaspoon)
  • 10 grams salt (about 1.5 teaspoons)
  • 500 grams bread flour (about 3 1/2 cups)
  • 113 grams unsalted butter, cold (about 8 Tablespoons)
  • 160 grams mini semi-sweet chocolate chips (about 1 cup)

Instructions

  1. Prepare Levain: Mix the sourdough starter with flour and water. Cover loosely and let it ferment for 10-12 hours at 78-80ºF until doubled, bubbly, and peaked. This levain will be used as the starter for the dough.
  2. Mix Dough: In a large bowl, combine the ripe levain with water. Add brown sugar, vanilla extract, salt, and bread flour. Mix with a dough whisk or spoon until a wet, sticky dough forms. Cover and rest for 30 minutes. Keep dough temperature at 70-72ºF to ensure proper rise and to keep butter chilled.
  3. Perform Stretch and Folds #1: Wet your hand and stretch the dough up from the bottom of the bowl, fold it over itself, and rotate the bowl to repeat three more times for a full rotation. Cover and rest for 30 minutes.
  4. Incorporate Butter & Stretch and Fold #2: Grate half of the cold butter and sprinkle it on top of the dough. Keep the other half of the butter chilled. Stretch and fold the dough as before to incorporate the butter flakes. Cover and rest for 30 minutes.
  5. Add Remaining Butter & Stretch and Fold #3: Add the remaining grated butter to the dough, stretch and fold again to disperse the butter evenly. Cover and rest for another 30 minutes.
  6. Laminate with Chocolate Chips: Turn the dough onto a clean surface and gently stretch it into a 12×16 inch rectangle. Sprinkle two-thirds of the chocolate chips over the dough. Fold the two long sides to the middle, then sprinkle the remaining chocolate chips on top. Roll the dough into a cylinder and place back into the bowl.
  7. Bulk Fermentation: Cover and let the dough rise at about 70-72ºF for 6-7 hours until it has risen approximately 70%, jiggles when shaken, and shows bubbles on sides and top.
  8. Pre-shape: Turn the dough out gently onto a clean surface. Using wet hands and a bench knife, tuck the dough underneath itself to create surface tension and form a round ball.
  9. Bench Rest: Let the dough rest uncovered for 30 minutes at room temperature to relax the gluten and allow slight flattening.
  10. Final Shaping: Prepare a banneton or bowl lined with a floured kitchen towel or hair net. Lightly flour the dough surface, flip it floured side down, and perform rounds of folding to increase tension. Shape into a tight round loaf and place in the prepared proofing vessel.
  11. Cold Fermentation: Cover with a towel or plastic wrap and refrigerate for 12-18 hours. Alternatively, for same-day baking, let the dough rise for 2-3 hours at room temp, then chill for 1-2 hours or freeze for 15-20 minutes before baking to firm up the butter layers.
  12. Preheat Oven & Dutch Oven: Preheat oven to 450°F with a Dutch oven inside for 20 minutes to get hot.
  13. Prepare for Baking: Remove dough from fridge, remove cover, place parchment paper over dough, then flip dough onto parchment paper so the dough is resting on it. Remove the proofing basket or towel.
  14. Score Dough: Using a sharp knife or lame, score one side of the dough at about a 30º angle, about 1 inch deep, to allow expansion during baking.
  15. Baking: Carefully remove the Dutch oven from oven. Place dough with parchment paper into Dutch oven, cover with lid, reduce oven temperature to 425°F and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until the loaf reaches 195-200ºF internal temperature and develops a buttery crispy crust.
  16. Cool: Remove bread from Dutch oven and cool completely on a wire rack before slicing and serving.

Notes

  • The dough temperature should be maintained between 70-72ºF to keep butter cold and ensure proper fermentation.
  • The butter may leak slightly during baking, causing a buttery and crispy crust; use parchment paper to prevent sticking and make cleanup easier.
  • If using an active sourdough starter with 1:1 feeding ratio instead of levain, it can be substituted equally in the dough step.
  • If baking the same day, chill the shaped dough prior to baking to keep butter firm and prevent excessive spreading.
  • Using a Dutch oven is critical for steam retention and proper crust development.

Find it online: https://cookedbysarah.com/chocolate-chip-sourdough-croissant-bread-recipe/