Go Back

Sourdough Chocolate Chip Croissant Bread (Buttery, Flaky & Loaded With Chocolate)

1 from 1 vote
If croissant dough and sourdough bread had a baby, and that baby loved chocolate, this would be it. This chocolate chip sourdough croissant bread has those dreamy buttery layers of a croissant, the structure of a sourdough loaf, and the melty chocolate pockets you get in classic pain au chocolat. It’s kind of giving “viral sourdough croissant bread” energy — the kind of loaf TikTok loves to make and remake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
17 hours 20 minutes
Total Time 18 hours 25 minutes
Servings: 8
Course: bread, Dessert, sourdough
Ingredients Equipment Method

Ingredients
  

  • 100 g Active sourdough starter
  • 325 g water
  • 500 g bread flour
  • g salt
  • 1/2 cup frozen butter (1 stick)
  • 5 oz mini milk chococlate chips

Equipment

  • mixing bowl
  • Dutch oven ( use code “liza15” to get $15 off my FAVORITE Dutch oven!)
  • Banneton basket or proofing basket ( use code “lizazykin” for 10% off!)
  • Parchment paper

Method
 

Make the Levain

  1. 25g active starter,50g water, and 50g flour.
    Mix active starter, water, and flour in a small jar.Cover with plastic wrap or a lid and let it ferment at room temperature for 4–6 hours or until bubbly.Use 120g in the dough.
Mix the Dough
  1. In a large bowl, whisk the levain (active sourdough starter) into the water using a dough whisk until dissolved. Then add the four and salt, mix until fully incorporated. The dough will look shaggy. Cover with a damp tea towel or plastic wrap and rest for 1 hour.

Stretch & Fold With Butter

  1. You’ll perform three sets of stretch-and-folds, one each hour. The main thing: keep the butter cold so it forms layers instead of melting.

    First Fold- Sprinkle in half of the grated cold butter. Grab one side of the dough then slowly stretch it up, fold it over to the middle, then turn the bowl a quarter and repeat the process till you went all around.

    Second Fold- Add the remaining butter. Fold again to create more layers.

    Third Stretch (Final Fold) — Add the Chocolate- Sprinkle chocolate chips across the top of the dough. Gently fold so they distribute without tearing. This gives the “au chocolat” croissant effect.

    Let the dough rest 3 hours.

Shape & Cold Ferment

  1. Lightly flour a work surface. Gently shape the dough into a round, rest 15 minutes, then do the final shaping using the letter fold.
    Place into a floured banneton, seam side up.
    Cover and refrigerate (cold fermentation) 8–16 hours.Chilled dough is easier to score and creates more distinct buttery layers.

Bake

  1. Preheat your oven to 475°F with a Dutch oven inside.
    Transfer the chilled dough onto a piece of parchment paper or a bread sling. Score the loaf, then bake:
    Cool on a wire rack.
    40 minutes covered, then, 5–10 minutes uncovered until deep golden brown