Ham and Cheese Sourdough Croissant Loaf

why make this recipe

Ham and Cheese Sourdough Croissant Loaf is a delightful twist on a classic. The buttery layers of croissant dough combined with savory ham and gooey Gruyère cheese make for a perfect breakfast, brunch, or snack option. This recipe offers a wonderful blend of textures and flavors, making it a favorite among cheese lovers. Plus, you can impress your family and friends with your baking skills!

how to make Ham and Cheese Sourdough Croissant Loaf

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)

Directions:

1. Prepare levain by mixing sourdough starter with all-purpose or bread flour and water. Let sit for 10-12 hours at 78-80°F.
2. In a large bowl, mix ripe levain with water, salt, and bread flour until a wet, sticky dough forms. Cover and let it rest for 30 minutes.
3. Perform a series of stretch and folds every 30 minutes for 1 ½ hours, incorporating cold butter into the dough.
4. Let the dough rise for 6-7 hours until it is about 70% risen and has bubbles visible.
5. Stretch the dough into a rectangle, spread cheese and ham, fold it over, and roll it up.
6. Cover and refrigerate the shaped dough overnight or for up to 12-18 hours for cold fermentation.
7. Preheat a Dutch oven to 450°F for 20 minutes.
8. Score the dough, sprinkle with remaining cheese, and place it in the preheated Dutch oven.
9. Bake covered for 25 minutes, then uncover and bake for an additional 20 minutes at 425°F until the bread is cooked through.
10. Let the bread cool on a baking rack before serving.

how to serve Ham and Cheese Sourdough Croissant Loaf

Serve this loaf warm, sliced into thick pieces. It pairs beautifully with a light salad or a bowl of soup. You can also enjoy it on its own, and it makes a fantastic sandwich base. For an extra touch, serve it with a side of mustard or a creamy dipping sauce.

how to store Ham and Cheese Sourdough Croissant Loaf

To store the bread, wrap it tightly in plastic wrap or aluminum foil. It can stay fresh at room temperature for about 2-3 days. For longer storage, you can freeze it. Just make sure to slice it beforehand so you can take out portions as needed. Thaw at room temperature or warm it in the oven before serving.

tips to make Ham and Cheese Sourdough Croissant Loaf

• Ensure your sourdough starter is active and bubbly for the best results.
• If your kitchen is warm, you may need to adjust the rising times.
• Keep the butter cold for easier lamination of the dough.
• Consider adding herbs or garlic powder to the cheese for extra flavor.

variation

You can replace Gruyère cheese with other cheese options like cheddar or mozzarella. Additionally, feel free to add spices or vegetables like spinach or bell peppers to your filling for a unique twist.

FAQs

1. Can I use store-bought sourdough starter?
Yes, you can use store-bought sourdough starter as long as it is active and bubbly.

2. How do I know when the dough has risen enough?
The dough should look puffy and have visible bubbles on the surface. It should be about 70% risen.

3. Is it possible to make this recipe in advance?
Yes, you can prepare the dough and shape it the night before. Store it in the refrigerator for cold fermentation and bake it the next day.

Ham and Cheese Sourdough Croissant Loaf

A delightful twist on a classic, this Ham and Cheese Sourdough Croissant Loaf features buttery layers of croissant dough with savory ham and gooey Gruyère cheese, making it perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 12 hours hrs

Cook Time 45 minutes mins

Total Time 12 hours hrs 45 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch, Snack

Cuisine: French

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Dough

• 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

For the Filling

• 175 grams shredded Gruyère cheese, divided 150 grams for laminating plus 25 grams reserved for sprinkling
• 150 grams diced ham about 1 cup

Method

 

Preparation

1. Prepare levain by mixing sourdough starter with all-purpose or bread flour and water. Let sit for 10-12 hours at 78-80°F.
2. In a large bowl, mix ripe levain with water, salt, and bread flour until a wet, sticky dough forms. Cover and let it rest for 30 minutes.
3. Perform a series of stretch and folds every 30 minutes for 1 ½ hours, incorporating cold butter into the dough.
4. Let the dough rise for 6-7 hours until it is about 70% risen and has bubbles visible.

Shaping and Cold Fermentation

1. Stretch the dough into a rectangle, spread cheese and ham, fold it over, and roll it up.
2. Cover and refrigerate the shaped dough overnight or for up to 12-18 hours for cold fermentation.

Baking

1. Preheat a Dutch oven to 450°F for 20 minutes.
2. Score the dough, sprinkle with remaining cheese, and place it in the preheated Dutch oven.
3. Bake covered for 25 minutes, then uncover and bake for an additional 20 minutes at 425°F until the bread is cooked through.
4. Let the bread cool on a baking rack before serving.

Notes

Serve warm, sliced into thick pieces, pairing beautifully with a light salad or soup. Store the bread tightly wrapped for 2-3 days at room temperature, or freeze for longer storage. Slice before freezing and thaw at room temperature or warm in the oven.