{"id":"cf4d74c6-eb0c-4486-b668-1b0b54db2522","url":"https://recipestripper.com/recipes/cf4d74c6-eb0c-4486-b668-1b0b54db2522","source_url":"https://www.wellmadebykiley.com/blog/mini-chocolate-croissant-sourdough-loaves","title":"Mini Chocolate Croissant Sourdough Loaves","description":"These Mini Chocolate Croissant Sourdough Loaves are the perfect fusion of flaky pastry and soft sourdough bread. They're golden and crisp on the outside, soft and fluffy on the inside, and studded with pockets of melty chocolate chips. Made using grated butter and chocolate folded into the dough during stretch and folds, they create beautiful croissant-like layers. The base is my 1-hour autolyse sourdough recipe, which gives the loaves an incredibly soft texture. They’re perfect served warm with a pat of butter or a drizzle of honey.","servings":3,"servings_text":"3 minis, 1 regular loaf","prep_time":"PT1H","cook_time":"PT40M","total_time":"PT25H40M","image_url":"https://i.imgur.com/Co6AFOF.jpeg","ingredients":[{"text":"300g bread flour","item":"bread flour","quantity":300,"unit":"g"},{"text":"50g whole wheat flour","item":"whole wheat flour","quantity":50,"unit":"g"},{"text":"250g water","item":"water","quantity":250,"unit":"g"},{"text":"7g salt","item":"salt","quantity":7,"unit":"g"},{"text":"70g levain (fed sourdough starter)","item":"levain","quantity":70,"unit":"g","preparation":"fed sourdough starter"},{"text":"7 tbsp (98g) salted butter, VERY cold","item":"salted butter, VERY cold","quantity":7,"unit":"tbsp","metric_alternate":{"quantity":98,"unit":"g"}},{"text":"1/2 cup (100g) chocolate chips of choice","item":"chocolate chips of choice","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":100,"unit":"g"}}],"instructions":[{"number":1,"text":"Start by feeding your starter in a 1:1:1 ratio (e.g., 50g starter, 100g flour, 100g water). It will take 5-6 hours to reach its peak depending on the temperature of your house (the colder, the longer)."},{"number":2,"text":"Once it is about doubled in size, start your autolyse phase. Mix together the flours and water in a large bowl. Cover and rest for 1 hour."},{"number":3,"text":"After 1 hour of resting, add your starter. Mix and knead until the starter is fully incorporated. Cover and rest for 30 minutes."},{"number":4,"text":"Add in the salt, and mix and knead until the salt is fully incorporated and the dough becomes smooth (at least 5 minutes of mixing and kneading). It's going to seem like the dough is almond shredding apart; that's because the salt is pulling the moisture out of the dough. Continue to mix and knead, it will eventually become a smooth and round ball. Cover and rest for 30 minutes."},{"number":5,"text":"Perform 1 stretch-and-fold; cover and rest for 30 minutes."},{"number":6,"text":"Once you are ready to perform the next set of stretch-and-folds, grate the butter. Then, add half of the grated butter and the chocolate chips to the dough, and perform the next set of stretch-and-folds. Cover and rest for 45 minutes."},{"number":7,"text":"In the next set, add the rest of the grated butter and perform another set of stretch-and-folds. Cover and rest for 45 minutes."},{"number":8,"text":"After 45 minutes, perform one more set of stretch-and-folds (without adding anything in). By now, you should have performed 4 total sets of stretch-and-folds. Cover the dough and let rest until the end of bulk fermentation (until doubled in size)."},{"number":9,"text":"Once you are at the end of bulk fermentation and are ready to start shaping, turn the dough on a very lightly floured surface. For minis, divide the dough into 3 small pieces (they should weigh ~258g each) and pre-shape (letter fold). You can also just make 1 loaf, just go straight into pre-shaping without dividing the dough."},{"number":10,"text":"Cover and rest 15 minutes. Then uncover, and do your final shaping (another letter fold)."},{"number":11,"text":"Place the loave(s) into heavily floured mini proofing baskets or into one regular proofing basket. Cover and place in the fridge overnight or up to 3 days (the longer it sits, the more sour it will get)."},{"number":12,"text":"The next day (or when ready to bake), preheat the oven and dutch oven at 480F for 1 hour."},{"number":13,"text":"Invert the loave(s) on a piece of parchment paper, lightly dust with flour, and score. Place into the dutch oven, and drop a couple iice cubes under the parchment paper. Place the lid back on."},{"number":14,"text":"For minis, bake at 480F for 15 minutes with the lid on, with a baking sheet placed on the rack below the dutch oven. Reduce the oven to 430F, remove the lid, and continue to bake for 15-20 more minutes."},{"number":15,"text":"For one regular loaf, bake at 480F for 20 minutes with the lid on, then 430F for 20 minutes with the lid off."},{"number":16,"text":"Remove from the oven and dutch oven. Let sit for at least 1 hour. Serve with butter and flaky sea salt, if desired."}],"date_published":"2026-10-30T00:00:05.751163+00:00","date_modified":"2026-10-30T00:00:05.751163+00:00"}