Chocolate Croissant Sourdough Bread

Chocolate Croissant Sourdough Bread

Tastes just like a warm chocolate croissant! One of my favorite treats!

The base of this loaf is my white sourdough bread recipe, we just add in the chocolate! Super simple! It still makes two loaves and you can fill both with chocolate or leave one plain! 



225g starter (active & bubbly)

720g warm water

600g white bread flour

450g white all purpose flour

25g sea salt or pink Himalayan salt

40g warm water

1 cup semisweet chocolate chips (the amount of chocolate chips to fill one loaf) My favorite brands of chocolate to use are ghirardelli and guittard. Trust me GREAT chocolate makes a difference!! 


-mix starter & water until “milky” looking

-add flours and mix until incorporated. Cover & rest 30min.

-add salt + 40g water & mix again.

-cover +stretch & fold every 30min for 2hrs (4 times total)

-cover & rest the dough for another 2 hours after the final fold.

-dump out dough on floured surface & cut in half, “pre-shape”, envelope fold & push + pull into 2 tight balls (boule). Let rest on counter uncovered for 20min.

-Flip your dough over and very gently stretch until thin, without breaking the dough. It should be about 8 – 10 inches long on each side. Sprinkle the surface with most of the chocolate chips. Bring the bottom edge of the dough up towards the middle. Sprinkle the exposed surface with the remaining chips. Take the left edge of the dough and bring it to the middle. Then, take the right edge and bring it over to the left so you have a roll. Fold down the dough from the top to create a rough dough ball. Place in proofing baskets & plastic bags. Put in the fridge for at least 4hrs or over night. Make sure its proofed long enough before baking.

-preheat oven to 500° WITH your Dutch oven pot inside. Once it reaches temp. remove pot, Turn your loaf out onto parchment paper, and score your loaf. Add your scored loaf to the pot. Bake on the lowest rack of your oven for 20min with lid on, then drop the temp to 450 and bake for 25min with lid off. Bake one loaf at a time or if you have two pots, you can bake both at the same time! Let cool for 1-2 hours before cutting! I know it will be so tempting to cut in right away but trust me, you want it to finish cooking inside! 

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