Viral Chocolate Croissant Sourdough Loaf Bridges Croissant Technique and Starter Baking

Krustic Account Management today published a recipe titled Viral Chocolate Croissant Sourdough Loaf that combines laminated butter layers with sourdough fermentation to produce a chocolate-filled, croissant-like loaf. The recipe is built around a ripe, active starter and a sequence of stretch-and-folds that incorporate grated cold butter and dark chocolate chips, aiming to deliver flaky layers inside a single large loaf suitable for slicing and sharing.

The loaf yields one large loaf, about 12 to 14 slices, and requires a minimum of 8 hours of preparation with overnight proofing. Ingredients include 120 grams of ripe active starter, 340 grams of water, 10 grams of salt, 500 grams of bread flour, 113 grams of unsalted butter cold and grated, and 100 grams of dark chocolate chips. After mixing starter and water, the recipe calls for adding salt and flour to form a shaggy dough and resting it for one hour.

Bakers then perform three rounds of stretch-and-folds spaced with 45-minute rests. The second round instructs adding half the grated butter and half the chocolate chips, with the remaining butter and chocolate folded in during the third round. Once the dough doubles at room temperature, it is shaped into a tight log and placed in a floured or lined banneton for a cold overnight ferment of at least six hours.

For baking, preheat a Dutch oven for 45 minutes at 450°F. Score the cold-fermented loaf and bake covered for 30 minutes, then remove the lid, reduce oven temperature to 420°F and bake about 20 more minutes until the crust is golden and flaky. Total bake time is 55 to 60 minutes. Bakers are advised to cool the loaf for 15 minutes before serving, or longer if a firmer crumb is preferred.

Practical notes emphasize that some butter may leak during baking but that this leakage contributes to a more flavorful, crisper crust. The chocolate can be omitted to produce an original croissant-sourdough hybrid for those who want layered texture without filling. Serving suggestions include spreading slices with chocolate-hazelnut spread or butter, and freezing extra slices for easy reheating.

This recipe offers home bakers a bridge between croissant laminating techniques and familiar sourdough workflows, delivering a practical path to flaky, chocolate-studded loaves with clear timings, quantities, and storage recommendations.