Viral Sourdough Croissant Chocolate Chip Bread - Easy Beginner Sourdough Recipe - Unloaf Inclusions

Today I'm making a Chocolate Chip Croissant Sourdough Bread that combines the buttery, flaky goodness of a croissant with the tangy texture of sourdough, all enhanced with sweet chocolate chips to make a delicous dessert bread.This is my take on the viral sourdough croissant loaf, made the easiest way possible using my simple, uncomplicated, beginner sourdough recipe as the base, plus the inclusion of chocolate chips! This recipe is not only delicious but also super easy to make. I'll show you how to make this same day sourdough bread in this baking tutorial, step-by-step!

Sourdough Croissant Chocolate Chip Bread

Ingredients:
• 85 grams sourdough starter (unfed/hungry OR active) 1/3 c
• 200 grams room temperature water 3⁄4 c
• 325 grams all-purpose or bread flour 2 1⁄2 c
• 8 grams salt 1 1⁄2 tsp
• 1 stick butter 113g or 1⁄2 c
• 90 grams chocolate chips 1⁄2 c

Instructions:
Measure ingredients into a bowl using a kitchen scale measuring in grams,
zeroing out scale after each addition, or using cups and spoons. Add starter and
water, mix, then add flour and salt. Stir to mix until well combined, this usually
takes me about 3 minutes. It will seem too dry at first, but keep mixing! Cover
with wrap and let bulk ferment for 3-12 hours. Grate one stick of cold or frozen
butter on top of dough and sprinkle the chocolate chips on top. Shape in bowl by
pulling the sides to the middle until you have a nice round ball of dough. Place
into the bowl seam side down. Cover with wrap again and let rest for 1 hour or
put into the refrigerator until ready to bake (up to 3 days). Lightly flour and
score. Place into a cold Dutch oven (I use a 5-quart size) and place into oven,
then set to 450 degrees and let bake for 50 minutes. I like to place a cookie sheet
on the rack under my Dutch oven to prevent the bottom from becoming too
brown as it bakes. After 50 minutes, remove the lid from the Dutch oven, reduce
oven temperature to 425 degrees and continue baking for 5-10 minutes.
Remove loaf from the Dutch oven to cool so the bottom does not continue to bake
and burn. I usually slice into mine to enjoy warm for a snack, but let cool for best
texture...if you have more self-control than I do! Enjoy your delicious loaf of
chocolate chip croissant sourdough bread!

Sourdough Starter, Beeswax Bread Bags, Spurtles, and more!

Click here for the Printable Recipe