Chocolate Croissant Sourdough Loaf
A buttery laminated sourdough loaf filled with rich dark chocolate swirls. This chocolate croissant sourdough loaf combines flaky layers, tender crumb, and deep flavor from natural fermentation.
Ingredients
Scale
- 3 1/2 cups (420 grams) bread flour
- 1 cup (240 grams) active sourdough starter
- 3/4 cup (180 milliliters) warm milk
- 1/4 cup (50 grams) granulated sugar
- 1 cup (225 grams) unsalted butter, cold but pliable
- 1 teaspoon (6 grams) salt
- 1 cup (170 grams) dark chocolate chips or chopped dark chocolate
Instructions
- In a large bowl, mix bread flour, granulated sugar, and salt. Add warm milk and active sourdough starter, then combine until a shaggy dough forms. Knead until smooth and elastic.
- Cover and let the dough rest for 30 minutes.
- Roll the dough into a large rectangle. Spread thin slices of the cold but pliable butter over two thirds of the surface.
- Fold the dough like a letter, covering the butter. Chill for 20 minutes.
- Repeat the rolling and folding process two more times, chilling between folds.
- On the final roll, sprinkle the dark chocolate evenly over the dough. Roll tightly into a log shape.
- Place the log into a lightly greased loaf pan. Cover and let rise for 2 to 3 hours, or until puffy.
- Preheat the oven to 375°F (190°C).
- Bake for 35 to 40 minutes, until golden brown and the loaf sounds hollow when tapped.
- Remove from the pan and cool completely on a rack before slicing.
Notes
- Keep butter cool during lamination for distinct layers.
- Allow the loaf to cool fully before slicing.
- For deeper flavor, refrigerate dough overnight for slow fermentation.
Find it online: https://tastyze.com/chocolate-croissant-sourdough-loaf/