This Sourdough Chocolate Chip Croissant Bread is a dreamy delight! Flaky layers filled with melty chocolate chips make each bite a treat you’d want for breakfast or dessert!
Honestly, what’s better than chocolate in bread? It’s like having dessert without any guilt. I love to enjoy it warm, with a cup of coffee on lazy mornings. Pure happiness! ☕️🍫
Key Ingredients & Substitutions
All-purpose flour: This is your base for the bread. If you’re looking for a lighter texture, you can substitute some with bread flour, which has more protein. However, I love the classic flavor from all-purpose flour.
Sourdough starter: Use an active, bubbly starter for best results. If you don’t have one, you can use instant yeast (about 5g) as a quick alternative. Though it won’t have the same tangy flavor, it will still work!
Whole milk: This adds richness, but you can swap it for any non-dairy milk, like almond or oat milk, for a lighter option. Just make sure it’s unsweetened to avoid extra sugar.
Unsalted butter: Cold butter is key for laminating. If you’re in a pinch, you can use margarine, but I truly recommend sticking with butter for that rich flavor and flaky texture.
Dark chocolate: While dark chocolate gives depth, feel free to use semi-sweet chocolate or even white chocolate if that’s your preference!
How Do You Laminate Dough for Flaky Layers?
Laminate dough to create those delicious, flaky layers. It might sound tricky, but it just involves folding and rolling. Start with a well-chilled butter block and a rested dough:
- Roll out the dough to encase the butter completely.
- Fold the dough like a letter, then roll it out gently.
- Refrigerate after each fold to keep the butter solid; this helps create layers in your baked bread.
Repeat this process three times, chilling each time, to get the best texture. Don’t rush; patience pays off with flaky, buttery layers in the final bread!
Sourdough Chocolate Chip Croissant Bread
Ingredients You’ll Need:
- 300g (about 2 ½ cups) all-purpose flour
- 100g (about ¾ cup) sourdough starter (active, 100% hydration)
- 100ml (about ⅓ cup + 1 tbsp) whole milk, room temperature
- 30g (2 tbsp) granulated sugar
- 7g (1 ½ tsp) salt
- 200g (about 14 tbsp) unsalted butter, cold and cubed (for laminating)
- 120g (about ¾ cup) dark chocolate chips or chopped chocolate
- 1 egg (for egg wash)
How Much Time Will You Need?
This delightful bread requires about 20 minutes for prep, plus a total of around 4-5 hours for proofing and chilling the dough in between the folds. Lastly, about 30-35 minutes for baking. So, plan to spend most of the day in the kitchen, but the delicious aroma and the treat at the end will be worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the flour, active sourdough starter, milk, sugar, and salt. Mix until a shaggy dough forms. Knead the dough on a floured surface or in a stand mixer fitted with a dough hook for about 8-10 minutes until it’s smooth and elastic. Cover the dough and let it rest for 30-60 minutes at room temperature to allow it to relax.
2. Prepare the Butter Block:
While the dough is resting, make the butter block. Place the cold butter cubes between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a flat, even square about 7×7 inches (18×18 cm). If the butter starts getting too soft, pop it in the refrigerator until it firms up again!
3. Laminate the Dough:
Once your dough has rested, roll it out into a square roughly 12×12 inches (30×30 cm). Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter to fully encase it, like an envelope. Now, roll the dough out into a long rectangle approximately 8×24 inches (20×60 cm). Fold it into thirds (like a letter) and wrap it in plastic. Refrigerate for 30 minutes to firm up.
Repeat the rolling and folding two more times, chilling for 30 minutes in between each fold. This process is what gives your bread those lovely flaky layers!
4. Add Chocolate and Final Roll:
After the last fold and chill, roll the dough out into a rectangle approximately 10×20 inches (25×50 cm). Evenly sprinkle chocolate chips over the surface. Now, fold or roll the dough to encase the chocolate chips nicely. Do a gentle final roll to distribute the chocolate evenly, being careful not to crush those precious layers you’ve built up!
5. Shape and Proof:
Now it’s time to shape your dough! You can either fold it into a loaf shape or roll it up like a jelly roll. Place it seam-side down in a greased or parchment-lined loaf pan. Cover it loosely with plastic wrap and let it proof at room temperature until it gets nice and puffy—about 3-4 hours or until it has nearly doubled in size.
6. Preheat Oven:
While your dough is proofing, preheat your oven to 375°F (190°C), so it’s ready when your bread is.
7. Egg Wash and Bake:
Whisk your egg and lightly brush it over the surface of the loaf for a shiny, golden crust. Bake the bread for about 30-35 minutes until it’s a gorgeous, deep golden brown. If the top gets too dark too quickly, don’t hesitate to cover it lightly with foil.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing. It’s absolutely delightful when enjoyed warm or at room temperature!
Your Sourdough Chocolate Chip Croissant Bread is ready to be savored—perfect for breakfast or as a sweet snack throughout the day! Enjoy every flaky bite! 🍞🍫
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition and flavor. Keep in mind that this may alter the texture slightly, making it denser.
How Long Does This Bread Last?
This Sourdough Chocolate Chip Croissant Bread is best enjoyed fresh but can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it well and freeze it for up to 2 months. Just make sure to thaw it overnight in the fridge before enjoying!
Can I Use a Different Type of Chocolate?
Absolutely! While dark chocolate is delicious, you can use semi-sweet chocolate, milk chocolate, or even white chocolate chips based on your preference. Just remember that different chocolates may change the sweetness level of the bread.
What If My Dough Isn’t Rising?
If your dough isn’t rising as expected, check the activity of your sourdough starter; it should be bubbly and have a pleasant aroma. If it’s sluggish, allowing it a bit more time to proof in a warm location might help, or consider feeding it and trying again!