Chocolate croissant Sourdough Bread
Chocolate croissant sourdough bread combines the flaky, buttery flavors of a classic pain au chocolat with the tangy depth of homemade sourdough for an irresistible bakery-style loaf. This chocolate-filled sourdough bread recipe is perfect for breakfast or brunch, with rich cocoa notes, melted chocolate layers, and a tender crumb that’s both decadent and comforting.
my typical timeline for making sourdough bread:
- 7A – 8A: Feed Sourdough Starter
- 1P – 2P: Make Sourdough Bread
- 9P – 10P: Put Sourdough Bread in the Fridge
- (The Next Morning) 8A – 9A: Bake Bread
don’t have sourdough starter? check out my step-by-step guide on how to make it from scratch here!
why is sourdough healthier than traditional breads?
- Easier Digestion: The fermentation process breaks down gluten and phytic acid, making sourdough bread easier to digest.
- Improved Nutrient Absorption: Fermentation aids in the breakdown of phytic acid, which can hinder mineral absorption, making nutrients like calcium, phosphorus, and iron more easily available to the body.
- Lower Glycemic Index: Sourdough bread has a lower glycemic index than regular yeast bread, meaning it may cause a slower and more gradual rise in blood sugar levels.
- Gut Health: Sourdough contains prebiotics, which are beneficial for gut health by acting as food for probiotics, and it supports the growth of healthy bacteria in the gut.
- Antioxidants: The fermentation process can increase the levels of antioxidants in sourdough bread, which help protect cells from damage.
Bake with me!
Chocolate Croissant Sourdough Bread
Servings: 1 loaf
Ingredients
- 450 grams Bread Flour or all purpose flour
- 330 grams Lukewarm Water
- 100 grams Active Sourdough Starter
- 50 grams Granulated Cane Sugar
- 1 stick (1/2 cup) COLD Unsalted Butter grated
- 6-8 oz. Milk Chocolate chopped
- 10 grams Fine Baking Salt
Instructions
(Day 1) In the Morning:
- Around 7:00am – 8:00am, feed at least 100 grams of your sourdough starter.
- Once the sourdough starter is bubbly and active, around 1:00pm -2:00pm, begin making the sourdough bread by combining the sourdough starter, lukewarm water, sugar, and salt in a large bowl. Mix just to break up the sourdough starter.
- Add the flour and mix with your hands until all the flour has been fully absorbed, and you have a sticky dough.
- Cover with Saran Wrap or a damp kitchen towel for 30 minutes.
(Day 1) Begin the Lift & Fold Process:
- (Round 1) After 30 minutes of letting the dough rest, complete your first “Lift & Fold” process. To do this, imagine the bowl divided into 4 corner. Lifting from the bottom of each corner, gently stretch as high up as possible without tearing the down and fold into the center. Rotate the bowl and repeat with the next corner.
- Cover and rest 30 minutes.
- (Round 2) Add the COLD grated butter and chopped chocolate to the dough. Repeat the “lift & fold” process. Let rest covered 30 minutes.
- (Round 3-5) Repeat the “lift & fold” process followed by another 30 minutes of resting for a total of 4-5 times, so for 2-2 1/2 hours total. This is what traps air into the dough so you have a light, fluffy interior.
(Day 1) In the evening:
- After the lift and folds, let rest on the counter until evening, about 8:00pm – 10:00pm.
- Before you go to bed, transfer the dough to a clean surface. Working form underneath the dough, gently stretch out the dough to a large rectangle without breaking it.
- Fold the dough like an envelope into thirds, then roll up into a ball. Tighten the dough by scooping it from the bottom towards you.
- Place seam-side up in a floured bread basket.
- Store in the fridge overnight.
(Day 2) The Next Morning:
- Preheat the oven at 450F for 30 minutes. You may need to lower your middle rack to create room for the dutch oven. Place the bottom portion of your dutch oven to heat up, as well.
- On a large piece of parchment paper, add the bread seam-side down.
- Using a bread scorer, create a singular deep slit in the upper side of the bread.
- Carefully remove the dutch oven from the oven to your stovetop. Transfer the bread on the parchment paper into the heated dutch oven, then cover with the lid.
- Bake covered for 30 minutes.
- Reduce heat to 425F and remove the dutch oven lid to bake 15-20 minutes, until deeply golden on top.
- Let cool at least 40 minutes to 1 hour prior to slicing.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Thank you for sharing this recipe! Can’t wait
So does it have to stay in the fridge overnight, or can i bake it the same day?
Hi Veronica! I find that sourdough bread works best when its had a long, cold fermentation in the fridge (ie overnight)
How can I make this if I have an existing actor chocolate starter?
Hi Laura! I think you could use the existing chocolate starter and then have an even more chocolate-y chocolate croissant loaf!! Sounds so yum!
Have you ever used honey instead of sugar??
I have not, but I think adding 1/4 cup honey and maybe an extra 2 tablespoons of flour to help offset the extra liquids would be totally fine!
She is resting in my fridge tonight! Heading back to college but couldn’t resist giving this a whirl first. Thanks for the recipe 😛
Made 2 -absolutely delicious
Hi! I noticed in your video you added some water (a cup maybe?) in the Dutch oven with bread inside before baking. But the instructions didn’t include that step. Is it necessary?
Hi! I did add water along the outside of the parchment paper to help create steam and initiate rising; however, that is totally optional since sometimes it can make the sourdough spread out inside of up! So I would recommend to omit that step for this loaf in particular! I just did it by habit lol
Amazing!! We followed this recipe exactly as written & it turned out beautifully!
Omg! This was a divine calling when I saw your instagram post . I had bubbly starter and leftover chocolate bars from all my Christmas baking . My sourdough loaves are always hit and miss. But this came out like I was a pro chef! Unfortunately all the mice in my house got to it before I remembered to take a picture 🙂
Hi Lauren,
This is my second time making this recipe because I loved it so so much.
Question for you though. Can I use a silicone mat (the ones for bread in the Dutch oven) or is parchment paper better?
Thanks again for all your great recipes
Hi Simone! I’m so happy you love it!! I find that parchment paper is the best for bread baking!
This was the most amazing sourdough bread I have ever made. I never knew it was possible to recreate a croissant and make it in a loaf! This tasted just like Paris. I’m making it for the second time and can’t wait to continue. Thank you for sharing this!!
Soo good! Came out really nicely. Was really nervous since I had to redo my starter about 2 times, but it turned out so well!
How much does the dough rise in the fridge? Mine turned out delicious, but was pretty flat.
Hi Hayley! The dough should’ve risen throughout the day, more so than in the fridge. It could’ve been that it didn’t have a warm enough environment to rise, which is a common sourdough problem during winter months! Next time, I wonder if you kept it on the stovetop if that could help!
This looks amazing! What brand of chocolate did you use?
thank you Ana!! I use Tony chocolonely and reshape it by melting then pouring on parchment paper!
Delicious and easy to follow!
I have made this so many times. You have created a new obsession for me.
The first time I made this loaf it came out perfect. The 2nd and now 3rd time it came out super dense. It didn’t rise as much. I haven’t done anything differently. What I did notice was that after the like 3rd stretch and folds the butter had pretty much dissolved.
Also, my other question is do you take out the bread from the fridge and let it rise some more? Or do you let it come to room temperature before placing it into the dutch oven? This is the only part I can’t remember what I did the first time around. Thanks for your help!
Hi Tannia! Hmm that’s so interesting but here to help you figure it out! I let my bread get as mush rising down the day before then take directly from the fridge to bake the next morning. Sometimes the weather can affect the rising process, especially during winter months, so it could be that. I also would suggest a few more folds randomly throughout the day to add air into the dough. Lmk if that helps any!
Hi! I made this & it was delicious!! Hosting a baby shower brunch this Saturday and I want to make 2 loaves of this but am really busy the later half of this week. Alls to say, do you think if I bake on Thursday morning it will be fine to eat on Saturday? Or should I freeze it & defrost on Saturday morning? Thank you!
Hi Olivia! I’m SO happy you loved it!! I would probably recommend baking it as normal, let it cool completely, then wrap in plastic wrap and store in a freezer-safe bag until the night before. I would thaw on the counter for 3-4 hours, so maybe the night before, then recrisp in the oven at 350F for 10-15 minutes!
This recipe is so good and my loaf came out AMAZING. However, the bottom of my loaf got pretty burned. Do you have any tips?
Hi Jane! Parchment paper can help the bottom not get as toasty and making sure it’s not super close to the bottom of the oven. That is the one finicky part of this bread loaf is that the butter makes things a little extra crisp lol
Oh myyyy! This might be one of my favs of all your recipes!! The instructions were very clear and I appreciate that. I’ve only been making sourdough for about 4 months but I’ve been baking for years. I ended up adding some cinnamon and extra sugar to the dough when doing the “envelope” fold before going into the fridge. Other the that I followed you instructions to a T. Crazy good!!
im so so happy to hear this!!! you’re amazing, liz!
Hi! I am super excited to try this recipe! I’m probably late to the game in asking this question because I made my dough yesterday and my oven is preheating now. When you say to cook at 450 and then lower the temp to 425, do you leave the bread out of the oven while the temperature drops or leave it in the whole time?
hi Leah! sorry for just now seeing this!! yes, you would leave it in the oven!
Hi Lauren! So excited to pop this in the oven today to prep for Easter breakfast. What’s the best way to store it (and sourdough in general)? Should I put it in the fridge or leave it out in an airtight container? Thanks so much!
hi friend!! I suggest letting it cool completely, then wrapping in parchment paper then either plastic wrap or foil to sit out on the counter away from direct heat or sunlight! I also will store it in a dutch oven to keep fresh after wrapping up!
The best sourdough loaf I have ever made! My family and I love it!
Just made this and it was heavenly! I would ask how best to store it but I have a feeling it will be gone by days end.
Thank you so much for this recipe.
This loaf is absolutely incredible! It’s flakey like a croissant and fluffy like a sourdough loaf and the chocolate chunks make it the best thing I’ve ever tasted!!!!
This worked exactly as written, thanks!
I’ve had multiple people say I should sell this bread lol it comes out perfect every time with following the exact instructions. So yummy! Great reliable recipe.
I made this recipe as my first sourdough loaf, and it was successful! Tasted incredible & the texture was perfect. I love your recipes – thank you for sharing them 🙂