Description
A delicious and flaky Ham and Cheese Sourdough Croissant Loaf that combines the tangy flavors of sourdough with savory ham and cheese filling.
Ingredients
Scale
- 6 grams sourdough starter ripe, bubbly and active (about 1 teaspoon)
- 60 grams all-purpose or bread flour (about 1/2 cup)
- 60 grams water (about 1/4 cup)
- 120 grams levain, ripe, bubbly and active (about ½ cup)
- 340 grams water (about 1 cup plus 6 Tablespoons)
- 10 grams salt (about 1 1/2 teaspoons)
- 500 grams bread flour (about 3 1/2 cups)
- 113 grams unsalted butter (about 1/2 cup)
- 175 grams shredded Gruyère cheese, divided (150 grams for laminating plus 25 grams reserved for sprinkling)
- 150 grams diced ham (about 1 cup)
Instructions
- Prepare levain by mixing sourdough starter with all-purpose or bread flour and water. Let sit for 10-12 hours at 78-80°F.
- In a large bowl, mix ripe levain with water, salt, and bread flour until a wet, sticky dough forms. Cover and let rest for 30 minutes.
- Perform a series of stretch and folds every 30 minutes for 1 ½ hours, incorporating cold butter into the dough.
- Let the dough rise for 6-7 hours until it is about 70% risen and has bubbles visible.
- Stretch the dough into a rectangle, spread cheese and ham, fold it over and roll it up.
- Cover and refrigerate the shaped dough overnight or up to 12-18 hours for cold fermentation.
- Preheat a Dutch oven to 450°F for 20 minutes.
- Score the dough, sprinkle with remaining cheese, and place in the preheated Dutch oven.
- Bake covered for 25 minutes, then uncover and bake for an additional 20 minutes at 425°F until bread is cooked through.
- Let the bread cool on a baking rack before serving.
Notes
- Maintain a dough temperature of 70-72ºF to keep butter chilled.
- Use parchment paper in the Dutch oven to prevent sticking.
- Cold proofing is essential for flaky layers.
- For best results, score the dough while it is still cold.
- Prep Time: 10-12 hours (for levain) + 7-8 hours (for dough and cold fermentation)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg