Chocolate Croissant Sourdough Bread Recipe

Chocolate Croissant Sourdough Bread Loaf with Dark Chocolate Chunks. Artisanal Chocolate Sourdough Breakfast Bread

This could become quite the luxurious French toast ever. This loaf also makes a stunning gift wrapped in parchment and twine. Also, it hits because it's chocolate, butter, and bread, in one go!

In the possession of a one-pound dark chocolate bar, and midway through a croissant sourdough loaf, so the dark chocolate aka the cooler cousin of the croissant loaf, came to be.

For my childhood friend Jai, who is a hardcore chocolate lover, I brought it to our cherry blossom viewing picnic. You don't have to bring it to a picnic to enjoy it, in fact, I believe this loaf tastes amazing during any season or time of the year! No seasonal recipes here.

Ingredients

sliced golden fresh baked homemade Chocolate Croissant Sourdough Bread

• 544g bread flour

• 120g active sourdough starter (100% hydration)

• 360g water (slightly reduced to account for vanilla)

• 15g salt (about 2¾ tsp)

• 113g unsalted butter, cold & grated (freeze 20–30 min before using)

• 1 tbsp honey or coconut sugar (optional! for a sweeter dough)

• 1–2 tsp vanilla bean paste or extract (add with water)

• 100g chopped dark chocolate (60–80% cocoa recommended; fold in after butter)

Directions: How to make Chocolate Croissant Sourdough Bread

1. Mix the Dough

In a large bowl, stir 360g water with 120g starter and 1–2 tsp vanilla bean paste or extract. Add flour and salt, and mix until a shaggy dough forms. Rest 30 minutes.

2. Stretch & Fold

Perform a set of stretches and folds. Rest 20–30 min.

(No butter or chocolate yet!)

layers of butter and dark chocolate sourdough crumb shot

3. First Butter Fold

Sprinkle in half the grated butter, fold as in the original recipe. Rest 20–30 min.

4. Second Butter Fold + Chocolate

Add the remaining butter and evenly distribute 100g chopped dark chocolate over the dough. Gently stretch and fold again, tucking in chocolate chunks between layers. The dough will feel soft and more easily stretchable.

5. Continue as in the original recipe

Directions for the Croissant Bread are the same as my regular Croissant Sourdough Bread recipe! The only difference is the addition of chocolate.

Follow the same steps for:

• Bulk fermentation

• Shaping

• Cold or room-temp proofing

• Baking in Dutch oven (500°F covered, 450°F uncovered)

Enjoy :) ! This was my first-ever bread loaf and bakery order sold, so this recipe is quite dear to me.