Ham and Cheese Sourdough Croissant Loaf Recipe
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.
- 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
