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Ham and Cheese Sourdough Croissant Loaf Recipe

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★★★★★

4.6 from 59 reviews

This Ham and Cheese Sourdough Croissant Loaf combines the rich, buttery layers of a croissant with the tangy depth of sourdough, packed with savory diced ham and melted Gruyère cheese. Perfect for breakfast, brunch, or a satisfying snack, this loaf showcases artisan bread techniques with a flavorful twist.

Ingredients

Scale

Levain:

  • 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)

Dough:

  • 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)

Butter and Filling:

  • 113 grams unsalted butter (about 1/2 cup), cold
  • 175 grams shredded Gruyère cheese, divided (150 grams for laminating plus 25 grams reserved for sprinkling)
  • 150 grams diced ham (about 1 cup)

Instructions

  1. Prepare the levain: Mix the sourdough starter with all-purpose or bread flour and water. Leave the mixture to sit for 10-12 hours at around 78-80°F until it becomes ripe, bubbly, and active.
  2. Mix the dough: In a large bowl, combine the ripe levain with water, salt, and bread flour. Mix until a wet and sticky dough forms. Cover the bowl and let it rest for 30 minutes to hydrate the flour fully.
  3. Incorporate butter and develop dough: Over the next 1 ½ hours, perform a series of stretch and folds every 30 minutes. During these folds, incorporate the cold unsalted butter into the dough, which helps create the croissant layers.
  4. Bulk fermentation: Let the dough rise for 6-7 hours at room temperature until it has risen approximately 70% and you can see bubbles forming on the surface, indicating good fermentation.
  5. Shape with filling: Stretch the dough gently into a rectangle. Spread the shredded Gruyère cheese (150 grams) evenly over the dough and then sprinkle the diced ham on top. Fold the dough over and roll it up to encase the filling.
  6. Cold fermentation: Cover the shaped dough and refrigerate it overnight or for 12-18 hours. This cold fermentation step develops flavor and improves dough strength.
  7. Preheat for baking: Preheat a Dutch oven in your oven at 450°F for 20 minutes to get it very hot and ready for baking.
  8. Score and prepare dough for baking: Remove the dough from the refrigerator. Score the top with a sharp blade or knife to allow it to expand while baking. Sprinkle the remaining 25 grams of Gruyère cheese over the top.
  9. Bake the loaf: Place the dough into the preheated Dutch oven and cover it. Bake covered for 25 minutes at 450°F to create steam for a crusty exterior. Then, uncover and reduce the oven temperature to 425°F, baking for an additional 20 minutes until the bread is cooked through and golden brown.
  10. Cool before serving: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely to let the crumb set and make slicing easier before serving.

Notes

  • Ensure your sourdough starter is active and bubbly before beginning the levain mix for best results.
  • Cold butter is essential for proper lamination and flaky croissant layers in the dough.
  • Performing stretch and folds correctly helps develop gluten strength necessary for the loaf’s structure.
  • Cold fermentation overnight enhances flavor and improves dough handling.
  • Using a Dutch oven mimics steam oven conditions, creating a crispy crust.
  • Make sure to score the dough properly for controlled expansion during baking.
  • Allow the bread to cool fully before slicing to prevent a gummy crumb.

Keywords: sourdough bread, croissant loaf, ham and cheese bread, artisan bread, Gruyère cheese loaf, homemade sourdough

Find it online: https://servedbynora.com/ham-and-cheese-sourdough-croissant-loaf-recipe/