I’m not new to bread making but new to sourdough. I am ecstatic about how my third attempt turned out (chocolate croissant loaf)!!!! Sourdough is very different from regular ole yeast bread and I was very frustrated with the first attempt. Second attempt was OK. Third attempt- I had a much better feel for how the shaggy dough should feel and stretch and folds went sooooo much better. I caught my starter at its peak which I think definitely helped overall. I’m pretty proud of the little ear too lol
Recipe (for two loaves) was:
250g active starter
725g warm water
25g salt
1000+g flour (I added more till the dough texture was to my liking)
2 sticks of butter, shredded and kept in the freezer to be COLD
A lot of mini chocolate chips
I incorporated the butter and some chocolate during 4 stretch and folds with 30m rest between, and then added more chocolate while shaping
IT IS SO DELICIOUS
by chickensocks96
5 Comments
Oh that looks like it came out of a Paul Hollywood cook book!
What makes it a croissant loaf? I’m not a total newbie but I would think a croissant loaf would be made with laminated dough… unless I missed something in the description 🙃
This looks sooooo good!
Looks really insane !!
Did you add a bit of chocolate during every fold, or once after the 4th fold?
Looks beautiful!