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Ham and Cheese Sourdough Croissant Loaf

Ham and Cheese Sourdough Croissant Loaf for Effortless Brunch

This Ham and Cheese Sourdough Croissant Loaf is a delightful blend of flaky layers and savory filling, perfect for any brunch gathering.
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Prep Time 1 hour
Cook Time 45 minutes
Fermentation Time 12 hours
Total Time 13 hours 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Sourdough Starter Ensure it’s bubbly and ripe
  • 3 cups All-Purpose/Bread Flour Bread flour is preferred for texture
  • 1 cup Water Warm to activate yeast
  • 1 tsp Salt Essential for flavor
  • 1/2 cup Cold Butter Keep chilled for flaky layers
For the Filling
  • 1 cup Gruyère Cheese Rich and complements the ham
  • 1 cup Diced Ham Savory filling option

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Dutch oven
  • plastic wrap
  • Sharp Knife
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Prepare the levain by mixing sourdough starter with flour and warm water. Cover and let sit for 10-12 hours.
  2. Make the dough by combining levain, warm water, and salt in a mixing bowl, then gradually add flour until sticky.
  3. Incorporate cold butter into the dough, folding it in every 30 minutes for about 1.5 hours.
  4. Let the dough rise covered in a warm place for 6-7 hours until about 70% risen.
  5. Shape the loaf by rolling it out, adding filling, and rolling it tightly, sealing the edges.
  6. Cold ferment the shaped loaf in plastic wrap for 12-18 hours in the refrigerator.
  7. Bake the loaf at 450°F for 25 minutes covered, then 20 minutes uncovered at 425°F until golden brown.
  8. Cool on a rack for at least 30 minutes before slicing to set the texture.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUCalcium: 150mgIron: 2mg

Notes

Ensure ingredients, especially the sourdough starter and butter, are properly prepared for best results.

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