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–+ servings

Double Chocolate Sourdough Croissant Bread

This double chocolate sourdough croissant bread features flaky layers of dough with pockets of melted chocolate chips. Use your Dutch oven to bake this delicious chocolate sourdough bread loaf.
5 from 1 vote
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Prep Time 1 hour
Cook Time 50 minutes
Fermentation 1 day
Course Side Dish
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • 500 grams bread flour
  • 350 cold water
  • 100 grams sourdough starter active and bubbly
  • 2 tbsp cocoa powder
  • 1.5 tsp salt
  • 4 tbsp cold butter
  • 3/4 cup semi sweet chocolate chips

Instructions
 

Feed Sourdough Starter

  • Prepare your sourdough starter by feeding it equal portions of flour and water the night before making this recipe. I will feed mine around 10 or 11 pm, right before bed.
    500 grams bread flour, 350 cold water, 100 grams sourdough starter, 2 tbsp cocoa powder, 1.5 tsp salt

Make Dough + Stretch And Folds

  • Use a kitchen scale to weigh the ingredients and add to a large bowl. Add the bread flour, cold water, sourdough starter, cocoa powder and salt together. Mix well with a spatula and cover with a damp tea towel or saran wrap. Let sit for 45-60 minutes.
  • Grate half of the cold butter on top of the dough before doing the stretch and folds. Stretch and fold the dough by pulling up one side of the dough and folding it over the top of itself. Work your way around the dough until it becomes a tight ball. Cover and wait 20-30 minutes, then grate the remaining butter on top of the dough and perform another set of stretch and folds.
    4 tbsp cold butter

Bulk Fermentation

  • Cover the dough and set on the counter until it doubles in size. Keep the temperature around 70 degrees F to prevent the butter from melting.
    The dough is done fermenting when it is almost double in size and has a few bubbles on the surface.

Add Chocolate Chips + Shape Dough

  • Dump the fermented dough onto lightly floured work surface.  Sprinkle half of the chocolate chips onto the dough, then turn the dough over and fold each corner into the center, adding the rest of the chocolate chips to the dough as you go.
    Flip the dough over and cup your hands around it to firm it up into a ball. Gently spin the dough towards you with one hand while spinning with the other to create surface tension on the top of the dough.
    3/4 cup semi sweet chocolate chips

Second Ferment

  • Set the dough in a banneton or floured bowl and cover. Place in the fridge for at least 1 hour and up to 24 hours for a longer ferment.

Bake

  • Preaheat the oven to 450 degrees F. Place the dough onto a piece of parchment paper and place into a cold Dutch oven. Bake for 25 minutes, then remove the cover on the Dutch oven. Bake for an additional 22-25 minutes.
  • Let rest for one hour and enjoy!
Keyword bread, sourdough,
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