Chocolate Chip Croissant Sourdough Bread

Learn how to make chocolate chip croissant sourdough bread! A delicious treat that can be made with only a few ingredients.

Ingredients

1 Cup - Active Sourdough starter

1 Cup - Water

3 Cups - Bread flour

1 Tsp - Salt

1/2 Cup - Unsalted butter

4 Tbs - Semisweet chocolate chips

Tools

Bowl

Fork

Measuring cups

Towel

2 loaf pans

Parchment paper

Optional: baking sheet

Mix Active Sourdough Starter With Water In A Bowl

1. To activate starter at equal parts starter, bread flour, and water and allow to sit it a covered jar but to not close lid so it can get air. The starter will peak in a couple of hours so it is best to mix starter over night so it can peak and be ready to use in the morning. The starter should double in size and to know if it did add a rubber band around the jar before the starter rises. The picture shows a peaked sourdough starter.

Add Flour And Salt To Mix (Combine With Fork)

Once Dough Is Shaggy Use Hands To Make Sure Ingredients Are Fully Incorporated .

Let Dough Rest For 1 Hour With A Towel Over Bowl.

Once hour is completed begin stretch and folds every 30 minutes for 2 hours. So a total of 4.

*A stretch and fold with when you take an edge of the dough and folds it to the other side and slowly repeat around the perimeter of the bowl*

1. Grate butter with a cheese grater so it can be added into dough during each stretch and fold
2. Add a generous amount of butter in the center then fold dough over so it is incorporated

Allow dough to rest again for 2 hours (this is the bulk rise) it can be left on the counter or in an oven. Just in a warmer place to guarantee a good rise in the dough.

Flour counter and place dough onto the counter and stretch it out. Add chocolate chips in the center then fold one side to the center and add more chocolate. And fold the other side to center with more chocolate. The dough will be folded into thirds. Take one end of the dough and begin to roll it. One the dough it rolled push the dough into the counter so the edge in pushed under and the dough forms into a ball shape.

Flour a towel and place into a bowl then put the dough into the floured towel with the top of the dough at the bottom. Pinch the bottom of the dough together. Cover the bottom of dough with the rest of the towel and place into fridge for a minimum for 2 hours.

Take dough out of the fridge and take it out of the towel to put on a piece of parchment paper.

Score top of dough with a knife so there is a slit going across the dough

Use the parchment to pick up dough and place into a loaf pan

Set oven to 450

Put another loaf pan onto of the other (this will create a Dutch oven effect) and place into oven to bake for 30 minutes.

1. Optional: take a baking sheet and put a few ice cube onto it and place into oven to create moisture.

Once 30 minutes is up take top loaf pan off and bake for another 15 minutes

Take bread out of the oven to cool. Do not cut bread until at least the bread is warm.

Enjoy some of your chocolate chip croissant bread!