Ham and Cheese Sourdough Croissant Loaf
This Ham and Cheese Sourdough Croissant Loaf combines flaky, buttery layers with the deep flavor of naturally fermented sourdough. Filled with melted Gruyère-style cheese and savory ham, it’s a rich and satisfying loaf perfect for breakfast, brunch, or gourmet sandwiches.
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
Keep the dough cool throughout the process to prevent the butter from melting too early. Grate cheese fresh for optimal melt and flavor. Allow the loaf to rest at least 30 minutes after baking before slicing to set the crumb properly.