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Ham and Cheese Sourdough Croissant Loaf Recipe

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★★★★★

4.5 from 128 reviews

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/ham-and-cheese-sourdough-croissant-loaf-recipe/