Introduction

This Ham and Cheese Sourdough Croissant Loaf combines the rich, buttery layers of laminated dough with savory ham and Gruyère cheese. It’s a delicious twist on classic sourdough, perfect for brunch or a special snack.

A close-up of a golden brown puff pastry with a shiny, crispy top layer showing a slightly puffed texture. Inside, there is a visible layer of melted cheese that oozes out at the edge, blending a creamy yellow with hints of brown from toasting. There is also a layer of pinkish-red ham peeking out just inside the opening of the pastry. In the background, several similar pastries are blurred but show the same golden crust and stuffing. The pastries are resting on light brown baking paper on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Prepare the levain by mixing sourdough starter with the all-purpose or bread flour and 60 grams water. Let it sit at 78-80°F for 10-12 hours until ripe and bubbly.
Step 2: In a large bowl, mix the ripe levain with 340 grams water, salt, and bread flour until a wet, sticky dough forms. Cover and let it rest for 30 minutes.
Step 3: Perform a series of stretch and folds every 30 minutes for 1 ½ hours, incorporating the cold butter into the dough during this process.
Step 4: Let the dough rise for 6-7 hours until it has risen about 70% and bubbles are visible on the surface.
Step 5: Stretch the dough into a rectangle, then evenly spread 150 grams of shredded Gruyère cheese and diced ham over it. Fold the dough over the filling and roll it up carefully.
Step 6: Cover and refrigerate the shaped dough overnight or up to 12-18 hours for cold fermentation.
Step 7: Preheat a Dutch oven to 450°F for 20 minutes to ensure it is thoroughly heated.
Step 8: Score the top of the dough to allow expansion, sprinkle the remaining 25 grams of cheese on top, and place the dough inside the preheated Dutch oven.
Step 9: Bake covered at 450°F for 25 minutes, then uncover and reduce the oven temperature to 425°F. Continue baking for an additional 20 minutes until the bread is cooked through and golden.
Step 10: Remove the bread and let it cool completely on a baking rack before slicing and serving.

Tips & Variations

For a richer flavor, use smoked ham instead of regular diced ham.
You can substitute Gruyère with Swiss or sharp cheddar cheese for a different taste.
Ensure the butter is cold when laminating to create distinct flaky layers.
If you don’t have a Dutch oven, bake on a preheated baking stone and steam the oven with water in a tray placed at the bottom.

Storage

Store the cooled loaf wrapped in foil or an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced portions wrapped well in plastic wrap and foil for up to 1 month. Reheat slices in a toaster oven or regular oven at 350°F until warmed through to retain crispness.

How to Serve

A close-up of a croissant cut in half showing three visible layers: the outer golden brown flaky crust with a glossy finish, a middle layer of light, airy, and pale yellow pastry with many small holes inside, and the inner layers consisting of thin slices of pink ham and melted pale yellow cheese rolled tightly within the croissant. Around the cut croissant are whole croissants with the same shiny, deep golden brown crust, placed on a wooden board over a white marbled texture. The texture details are clear, highlighting the soft croissant interior and shiny outer crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

Yes, though the flavor will differ. Use about 1 teaspoon of instant yeast and adjust rising times accordingly, usually shorter than sourdough fermentation.

How do I know when the dough has risen enough before shaping?

The dough should be about 70% risen with visible bubbles on the surface, and it should feel airy but still hold its shape gently when poked.