1. How do you make chocolate chip croissant sourdough bread?

You start by preparing a rich, sourdough-leavened dough using an active starter, similar to brioche or croissant base. Once the dough is mixed and bulk-fermented, it’s laminated with cold butter to create those signature flaky layers. After multiple folds and chill periods, dark chocolate is incorporated—either as chips or chopped chunks. The shaped loaf is cold-proofed overnight, then baked at high heat with steam for a crisp crust and delicate crumb. The result is a deeply flavorful hybrid between pastry and artisan bread.

2. Can you use sourdough discard in croissant dough?

Technically, yes—but for best results, it’s not ideal. Sourdough discard lacks the active yeast needed to properly ferment and lift a laminated dough. It can contribute flavor, but won’t give you the same rise or structure. If you want to use discard, combine it with a small amount of commercial yeast or active starter. For croissant-style bakes like chocolate chip croissant sourdough bread, full-strength starter ensures strong gluten development and that beautiful rise.

3. What kind of chocolate is best for croissant sourdough bread?

High-quality dark chocolate with at least 60% cocoa is best. Couverture chocolate melts into silky layers without burning or turning grainy. Avoid waxy chocolate chips—they contain stabilizers that resist melting. Instead, opt for chopped bars or discs. You can also experiment with milk chocolate, white chocolate, or even add inclusions like sea salt or espresso nibs for extra depth. The bold flavor of sourdough pairs especially well with bittersweet varieties.

4. How do you store chocolate chip sourdough croissant bread?

After baking, let the loaf cool completely. Store at room temperature in an airtight container for up to 48 hours. To extend freshness, wrap individual slices in parchment and freeze. When you’re ready to enjoy it again, warm slices in a toaster or oven until the edges are crisp and the chocolate softens. Avoid refrigerating unless absolutely necessary, as it can dry out the laminated structure faster.

Chocolate Chip Croissant Sourdough Bread – 1 Flaky, Joyful Recipe You’ll Crave

Name: Chocolate Chip Croissant Sourdough Bread
Prep time: 1 h
Cook time: 40 min
Total time: 14 h
Yield: 1 large loaf
Cuisine: French-American
Ingredients: 400g bread flour; 100g sourdough starter (100% hydration); 160g water; 30g sugar; 8g salt; 2 eggs; 280g unsalted butter (for lamination); 150g dark chocolate (chopped)

Description

This chocolate chip croissant sourdough bread is buttery, flaky, tangy, and packed with dark chocolate—perfect for a weekend treat or holiday brunch.

Ingredients

Scale

400g bread flour

100g sourdough starter (100% hydration)

160g water

30g sugar

8g salt

2 eggs

280g unsalted butter (for lamination)

150g dark chocolate (chopped)

Instructions

1. Mix starter, water, sugar, flour, eggs, and salt into a sticky dough.

2. Bulk ferment for 4–6 hours at room temperature, folding every hour.

3. Chill dough for 30 minutes.

4. Laminate with cold butter using single folds, chilling between folds.

5. Roll dough into a rectangle and sprinkle with chopped chocolate.

6. Shape into a loaf or spiral and place in pan.

7. Cold-proof overnight in fridge (8–12 hours).

8. Bake at 425°F (220°C) with steam for 35–40 minutes.

9. Cool fully before slicing.

Notes

Use high-fat butter (82%+) for best lamination.

Dark chocolate over 60% cocoa gives a rich melt.

Let bread cool completely before slicing for best texture.

Prep Time: 1 hour (plus overnight proof)
Cook Time: 40 minutes
Category: Bread, Sourdough
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 350
Sugar: 9g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg

Keywords: chocolate chip croissant sourdough bread, sourdough croissant bread, chocolate sourdough