Ham and Cheese Sourdough Croissant Loaf Recipe

Introduction

This Ham and Cheese Sourdough Croissant Loaf combines the flaky, buttery texture of croissants with the tangy depth of sourdough, layered generously with savory ham and melted Gruyère cheese. It’s a perfect treat for breakfast, brunch, or a satisfying snack.

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)

Instructions

1. Step 1: Prepare the levain by mixing the sourdough starter with all-purpose or bread flour and water. Let it sit for 10–12 hours at 78–80°F until ripe and bubbly.
2. Step 2: In a large bowl, combine the ripe levain with 340 grams water, salt, and bread flour. Mix until a wet, sticky dough forms. Cover and let it rest for 30 minutes.
3. Step 3: Perform a series of stretch and folds every 30 minutes over 1 ½ hours, incorporating the cold unsalted butter into the dough during this process.
4. Step 4: Allow the dough to rise for 6–7 hours until it has risen about 70% and shows visible bubbles.
5. Step 5: Stretch the dough into a rectangle, then spread 150 grams of shredded Gruyère cheese and diced ham evenly over it. Fold the dough over and roll it up carefully.
6. Step 6: Cover the shaped dough and refrigerate overnight or for up to 12–18 hours to allow cold fermentation.
7. Step 7: Preheat a Dutch oven to 450°F for 20 minutes to ensure it’s thoroughly hot before baking.
8. Step 8: Score the surface of the dough, sprinkle the remaining 25 grams of cheese on top, and place it inside the preheated Dutch oven.
9. Step 9: Bake covered for 25 minutes, then uncover and continue baking at 425°F for another 20 minutes until the bread is fully cooked and golden brown.
10. Step 10: Remove the loaf and let it cool on a baking rack before slicing and serving.

Tips & Variations

• Use cold butter for laminating to achieve a flaky, layered texture.
• Try swapping Gruyère with Swiss or cheddar cheese for a different flavor profile.
• For a vegetarian option, omit the ham and add sautéed mushrooms or caramelized onions.
• Maintain the dough temperature by working quickly during the stretch and fold process to prevent the butter from melting.

Storage

Store the loaf wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the loaf well-wrapped for up to 1 month. Reheat slices in a toaster oven or regular oven to restore crispness and warmth before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought sourdough starter for this recipe?

Yes, a store-bought sourdough starter works well as long as it is active and bubbly before you begin. Feed it a few times if it has been stored for a while to ensure good activity.

What if I don’t have a Dutch oven for baking?

If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy baking sheet. To mimic steam, place a small pan of water in the oven while baking or spray water periodically during the first 10 minutes.

Ham and Cheese Sourdough Croissant Loaf Recipe

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This Ham and Cheese Sourdough Croissant Loaf is a delightful fusion of flaky, buttery sourdough bread layered with savory ham and melting Gruyère cheese. Featuring a long fermentation process and a laminated dough technique, this recipe yields a rich, flaky loaf with a golden crust and tender crumb, perfect for sandwiches or enjoying on its own.

• Author: reem
• Prep Time: 12 hours 30 minutes
• Cook Time: 45 minutes
• Total Time: 12 hours 45 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Levain

• 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)

Dough

• 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, cold (about 1/2 cup)

Filling

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

Instructions

1. Prepare Levain: Mix the sourdough starter with all-purpose or bread flour and water. Allow the mixture to ferment at 78-80°F for 10-12 hours until it becomes ripe, bubbly, and active.
2. Mix Dough: In a large bowl, combine the ripe levain with water, salt, and bread flour. Mix until a wet, sticky dough forms. Cover the bowl and let the dough rest for 30 minutes to hydrate the flour fully.
3. Incorporate Butter with Stretch and Folds: Over the next 1 ½ hours, perform a series of stretch and folds every 30 minutes to develop gluten structure while incorporating the cold butter into the dough evenly, creating a laminated texture.
4. Bulk Fermentation: Allow the dough to rise for 6-7 hours at room temperature until it increases about 70% in volume and bubbles become visible, indicating proper fermentation.
5. Shape and Fill: Stretch the dough into a rectangular shape. Evenly spread 150 grams of shredded Gruyère cheese and the diced ham over the surface. Fold the dough over the filling and roll it up tightly to encase the ham and cheese inside.
6. Cold Fermentation: Cover the shaped dough and refrigerate overnight or for 12-18 hours to develop flavor and improve dough texture through a slow, cold fermentation.
7. Preheat Dutch Oven: Place a Dutch oven in the oven and preheat the oven to 450°F for at least 20 minutes to ensure a properly heated vessel for baking.
8. Score and Add Topping: Remove the dough from the refrigerator, score the loaf with a sharp blade to allow expansion, then sprinkle the remaining 25 grams of shredded Gruyère cheese on top for a golden, cheesy crust.
9. Bake Covered: Place the dough in the preheated Dutch oven with the lid on and bake at 450°F for 25 minutes. This traps steam, helping develop a crisp crust.
10. Bake Uncovered: Remove the Dutch oven lid and reduce the oven temperature to 425°F. Continue baking for an additional 20 minutes until the bread is fully cooked, golden, and crispy.
11. Cool: Transfer the loaf to a wire rack and allow it to cool completely before slicing to set the crumb and prevent a gummy texture.

Notes

• Ensure your sourdough starter and levain are active and bubbly before beginning for the best rise.
• Cold butter is key for proper lamination and flakiness in the dough.
• Using a Dutch oven traps steam, which is essential for a crispy crust and proper oven spring.
• Cold fermentation enhances flavor complexity and dough handling.
• Allow the loaf to cool completely before slicing to avoid a gummy crumb.

Keywords: sourdough bread, croissant loaf, ham and cheese bread, laminated dough, Gruyère cheese, sourdough starter, Dutch oven baking