Introduction

This Ham and Cheese Sourdough Croissant Loaf combines the flaky, buttery texture of croissants with the tangy depth of sourdough and savory ham and Gruyère cheese. It makes a deliciously rich and satisfying bread perfect for breakfast or a hearty snack.

Ham and Cheese Sourdough Croissant Loaf Recipe - Recipe Image

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

Step 1: Prepare the levain by mixing the sourdough starter with the all-purpose or bread flour and water. Let it sit for 10 to 12 hours at 78-80°F until ripe and bubbly.
Step 2: In a large bowl, combine the ripe levain with 340 grams water, salt, and 500 grams bread flour. Mix until a wet, sticky dough forms. Cover and let rest for 30 minutes.
Step 3: Perform a series of stretch and folds every 30 minutes over 1 ½ hours, incorporating the cold unsalted butter into the dough to create layers.
Step 4: Allow the dough to rise for 6 to 7 hours until it has increased about 70% in volume and shows visible bubbles.
Step 5: Stretch the dough into a rectangle, then evenly spread 150 grams shredded Gruyère cheese and the diced ham over it. Fold the dough over and roll it up gently.
Step 6: Cover the shaped dough and refrigerate overnight or up to 12-18 hours for cold fermentation.
Step 7: Preheat a Dutch oven to 450°F for 20 minutes to get it thoroughly hot.
Step 8: Score the dough’s surface, sprinkle the remaining 25 grams of Gruyère cheese on top, then place it carefully into the preheated Dutch oven.
Step 9: Bake the bread covered for 25 minutes. Then uncover and continue baking for 20 minutes at 425°F until the loaf is fully cooked and golden brown.
Step 10: Remove the bread from the oven and let it cool on a baking rack before slicing and serving.

Tips & Variations

Use cold butter straight from the fridge for better lamination and flakier layers in the dough.
Substitute Gruyère with Swiss or Emmental cheese for a slightly different but similarly delicious flavor.
If you prefer a milder ham flavor, use thinly sliced deli ham instead of diced ham.

Storage

Store the cooled bread wrapped loosely in a paper bag or bread box at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight container for up to 1 month. Reheat slices in a toaster oven or oven at 350°F for 5-7 minutes to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a sourdough starter?

This recipe relies on the natural fermentation from the sourdough starter and levain for flavor and texture. Using commercial yeast alone would require recipe adjustments and would change the character of the bread.

How do I know when my levain is ready to use?

Your levain should be bubbly, risen, and have a pleasant sour aroma. It typically peaks about 10-12 hours after mixing at 78-80°F, indicating it’s ripe and active for baking.

Ham and Cheese Sourdough Croissant Loaf Recipe

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4.4 from 133 reviews

This Ham and Cheese Sourdough Croissant Loaf is a decadent, flaky bread that combines the tangy depth of sourdough with melted Gruyère cheese and savory diced ham. Featuring layers of butter-rich dough, this artisanal loaf is perfect for a gourmet breakfast or a satisfying snack, offering a perfect balance of crusty exterior and tender, cheesy interior.

Author: Tara
Prep Time: 20 minutes plus levain fermentation (10-12 hours)
Cook Time: 45 minutes
Total Time: 12-18 hours (including levain and cold fermentation)
Yield: 1 large loaf (about 10–12 slices) 1x
Category: Bread
Method: Baking
Cuisine: French

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 (about 1/2 cup), cold for laminating

Filling and Topping

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

Instructions

Prepare the levain: Mix the sourdough starter with all-purpose or bread flour and water. Let this mixture sit at 78-80°F for 10-12 hours until it is ripe, bubbly, and active.
Mix the dough: In a large bowl, combine the ripe levain with water, salt, and bread flour, mixing until a wet, sticky dough forms. Cover and let it rest for 30 minutes to hydrate.
Incorporate butter with stretch and folds: Perform a series of stretch and folds every 30 minutes over 1 ½ hours, gradually incorporating the cold unsalted butter into the dough to create layers for flakiness.
Bulk fermentation: Let the dough rise for 6-7 hours at room temperature until it has increased by about 70% and bubbles are visible on the surface, indicating good fermentation.
Shape and fill: Stretch the dough into a rectangle, evenly spread 150 grams of shredded Gruyère cheese and diced ham over the surface, then fold it over and roll it up tightly to create layers with the filling inside.
Cold fermentation: Cover and refrigerate the shaped dough overnight or for 12-18 hours to develop flavor and improve texture.
Preheat baking vessel: Preheat a Dutch oven in the oven at 450°F for 20 minutes to ensure it is very hot for baking.
Score and top: Remove the dough from the refrigerator, score the top with a sharp blade to allow expansion, sprinkle the remaining 25 grams of shredded Gruyère cheese on top for a golden crust.
Bake the bread: Place the dough inside the preheated Dutch oven, cover, and bake for 25 minutes at 450°F to trap steam, then uncover and bake for an additional 20 minutes at 425°F until the loaf is golden, cooked through, and sounds hollow when tapped.
Cool before serving: Remove the loaf from the Dutch oven and let it cool completely on a baking rack to set the crumb and prevent sogginess before slicing and serving.

Notes

Ensure your sourdough starter is very active for best leavening results.
Keep the butter cold during the lamination process for better layered flakiness.
Cold fermentation overnight enhances the flavor and texture of the bread.
Preheating the Dutch oven ensures a steamy environment that helps create a crispy crust.
Use a sharp blade to score the bread to prevent uneven bursting in the oven.
Allow the bread to cool fully to prevent gummy texture when slicing.

Keywords: sourdough, ham and cheese, croissant loaf, artisan bread, Gruyère, layered bread