If you love the buttery layers of a croissant and the depth of naturally fermented sourdough, this Ham and Cheese Sourdough Croissant Loaf will quickly become a favorite. It delivers rich flavor, flaky texture, and savory comfort in every slice—without the complexity of shaping individual croissants. Filled with melted cheese and tender ham, this loaf is perfect for breakfast, brunch, or an elevated lunch sandwich.
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Ingredients
Levain
- Active sourdough starter
- Bread flour or all-purpose flour
- Water
Dough
- Ripe levain
- Water
- Salt
- Bread flour
- Unsalted butter (cold or frozen)
Filling
- Shredded Gruyère-style cheese
- Diced ham
Instructions for Ham and Cheese Sourdough Croissant Loaf
1. Prepare the Levain
Mix sourdough starter, flour, and water until combined. Cover loosely and allow it to ferment at warm room temperature until doubled and bubbly.
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2. Mix the Dough
In a large bowl, combine levain and water. Add flour and salt, mixing until a shaggy dough forms. Cover and rest for 30 minutes.
3. Stretch and Fold with Butter
Over the next 90 minutes, perform four rounds of stretch and folds every 30 minutes.
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- Add half of the grated cold butter during the second fold
- Add remaining butter during the third fold
This process creates flaky layers throughout the dough.
4. Bulk Fermentation
Let the dough rise at a cool room temperature until it has increased by about 70% and shows bubbles along the surface.
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5. Laminate with Ham and Cheese
Stretch the dough into a large rectangle. Scatter most of the cheese and ham evenly across the surface. Fold the dough over itself, add remaining filling, and gently roll into a loaf.
6. Cold Ferment
Place the shaped dough into a lined bowl or banneton. Cover and refrigerate for 12–18 hours.
7. Bake
Preheat a Dutch oven. Score the cold dough, top with reserved cheese, and bake covered, then uncovered, until deeply golden and fully cooked.
Pro Tips
- Keep the dough cool to prevent butter from melting too early
- Grate cheese fresh for the best melt and flavor
- Use parchment paper to manage butter and cheese runoff
Why This Recipe Works
- Combines sourdough fermentation with croissant-style lamination
- Delivers flaky texture without complex rolling techniques
- Balanced savory flavor from quality cheese and ham
- Ideal for both experienced and intermediate sourdough bakers
Substitutions & Variations
- Cheese: Swap Gruyère for sharp cheddar, alpine cheese, or fontina
- Ham: Use cooked bacon, pancetta, or turkey
- Flour: All-purpose flour can replace bread flour with slight water reduction
- Vegetarian: Omit ham and add caramelized onions or herbs
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough can be cold fermented up to 18 hours
- Storage: Slice and freeze once fully cooled
- Reheating: Toast slices straight from frozen or warm in the oven
Serving Ideas for Ham and Cheese Sourdough Croissant Loaf
- Serve warm with eggs for breakfast
- Use for grilled sandwiches or panini
- Pair with tomato soup or fresh salad
- Toast and top with butter or honey mustard
Nutrition (Per Serving Estimate)
- Calories: ~240
- Carbohydrates: ~27g
- Protein: ~9g
- Fat: ~10g
- Fiber: ~1g
- Sodium: ~445mg
Values are estimates and may vary.
Frequently Asked Questions
Why did butter leak during baking?
This usually means the dough was under-proofed or the butter warmed too much during fermentation.
Can I skip the cold fermentation?
Yes, but flavor and structure improve significantly with an overnight rest.
Can I add the filling earlier?
Adding ham and cheese later helps maintain food safety and dough strength.
Is this the same as croissant dough?
Not exactly. This loaf uses sourdough fermentation with laminated butter for a similar texture, but it’s much simpler.
This Ham and Cheese Sourdough Croissant Loaf brings together flaky layers, deep sourdough flavor, and savory richness in one impressive bake. It’s a show-stopping loaf that feels indulgent yet approachable—perfect for sharing, freezing, and enjoying any time of day.
Ham and Cheese Sourdough Croissant Loaf
Equipment
- large mixing bowl
- Dutch oven with lid
- bench scraper
- banneton or lined bowl
- parchment paper
Ingredients
- 100 g active sourdough starter
- 100 g bread flour (for levain)
- 100 g water (for levain)
- 300 g bread flour (for dough)
- 200 g ripe levain
- 200 g water
- 10 g salt
- 150 g unsalted butter, cold and grated
- 150 g shredded Gruyère-style cheese
- 150 g diced ham
Instructions
- Mix sourdough starter, flour, and water until combined. Cover loosely and ferment at warm room temperature until doubled and bubbly.
- In a large bowl, combine levain and water. Add flour and salt, mixing until a shaggy dough forms. Cover and rest for 30 minutes.
- Over 90 minutes, perform four rounds of stretch and folds every 30 minutes, adding half of the grated butter during the second fold and the remaining butter during the third fold.
- Allow the dough to rise at cool room temperature until increased by about 70% and showing bubbles on the surface.
- Stretch dough into a large rectangle. Scatter most of the cheese and ham evenly across the surface, fold the dough over itself, add remaining filling, and gently shape into a loaf.
- Place shaped dough into a lined bowl or banneton, cover, and refrigerate for 12–18 hours.
- Preheat a Dutch oven. Score the cold dough, top with reserved cheese if desired, and bake covered, then uncovered, until deeply golden and fully cooked.
Notes
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