Mini Chocolate Croissant Sourdough Loaves
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.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Bread flour
Whole wheat flour
Water
Salt
Levain (fed sourdough starter)
Salted butter, very cold
Chocolate chips of choice (I used mini chocolate chips and chopped chocolate)
Sample Sourdough Bread Schedule:
Day 1: Evening Starter Feeding (2 days before baking)
Feed the Starter:
Take your sourdough starter out of the fridge and discard some of it, if needed.
Feed the starter with equal parts flour and water by weight (e.g., 50g flour and 50g water).
Mix well until incorporated, cover loosely, and let it sit at room temperature overnight (about 8-12 hours) to ferment and become active.
Day 2: Dough Preparation (1 day before baking)
Autolyse:
In the morning, about 1 hour before you plan to start mixing the dough, mix the flour and water in the recipe (excluding the levain and salt) in a large bowl.
Cover the bowl and let it rest for 1 hour at room temperature.
Mixing:
After the autolyse period, add the levain (70) to the autolysed flour and water mixture.
Mix until the levain is fully incorporated into the dough.
Cover the bowl and let it rest for 30 minutes at room temperature.
Adding Salt and Mixing:
Sprinkle salt evenly over the dough.
Mix the salt into the dough thoroughly, ensuring even distribution (35 minutes). You can use your hands or a dough scraper to incorporate the salt.
Cover the bowl and let it rest for 30 minutes at room temperature.
Bulk Fermentation:
Perform one stretch and fold 30 minutes after adding the salt. Cover the bowl and let rest for 30 minutes at room temperature.
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.
Then, add the rest of the grated butter and perform another set of stretch-and-folds. Cover and rest for 45 minutes.
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 it rest at room temperature until the end of bulk fermentation. This typically takes around 5-8 hours total, depending on room temperature and the activity of your starter.
Shaping:
Once the dough has noticeably increased in volume (doubled in size) and feels airy and slightly puffy, it's ready to shape. Gently shape each mini loaf into a batard shape (more detailed shaping instructions in the recipe below), being careful not to deflate it too much.
Cold Fermentation:
Place the shaped dough into mini banneton baskets or small bowls lined with a floured cloth. Cover with a kitchen towel or loosely with plastic wrap.
Transfer the dough to the refrigerator and let it cold ferment overnight.
Day 3: Baking
Preheat Oven:
About 1 hour before baking, preheat your oven to the desired temperature (480°F/250°C) with a Dutch oven or baking stone inside.
Baking:
Once the mini loave(s) have finished cold fermenting, carefully invert them onto a piece of parchment paper.
Score the dough with a sharp knife or lame to allow for expansion during baking.
Transfer the loave(s) to the Dutch oven or baking stone. Bake with the lid on for the first 15 minutes to trap steam, then reduce the temperature to 430°F/220°C. Remove the lid and continue baking for another 15-20 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
For one regular loaf, bake at 480°F/250°C for 20 minutes with the lid on, then 430°F/220°C for 20 minutes with the lid off.
Cooling:
Once baked, remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.
Why You’ll Love Mini Chocolate Croissant Sourdough Loaves:
Flaky, Crispy Crust: These loaves bake up with a beautifully golden, crispy exterior that’s reminiscent of a classic croissant.
Soft and Fluffy Center: Thanks to the 1-hour autolyse sourdough method, the interior is incredibly tender and airy.
Melty Chocolate Chips in Every Bite: Each loaf is studded with melty chocolate chips, creating the perfect blend of rich chocolate and tangy sourdough.
Croissant-Inspired Layers: Grated butter and chocolate chips are folded directly into the dough during stretch and folds, giving you buttery, flaky layers just like a croissant—no laminating required.
Small Batch & Shareable: Perfectly portioned mini loaves make these ideal for sharing, gifting, or enjoying all to yourself.
Unique Use for Sourdough Discard or Starter: A creative way to use sourdough starter that’s a little more indulgent than your everyday loaf.
Impressive but Easy: They look bakery-worthy, but with your simplified technique, they’re completely doable for home bakers.
Tips for Making Mini Chocolate Croissant Sourdough Loaves:
Use Very Cold Butter: Make sure the butter is extremely cold—pop it in the freezer for at least 30 minutes before grating. This helps create those signature flaky layers during the stretch-and-folds, similar to croissants.
Grate the Butter for Easy Incorporation: Grated butter disperses more evenly throughout the dough and melts into thin, flaky pockets while baking.
Layer the Add-Ins Gradually: Add half of the grated butter and all the chocolate chips during the second set of stretch-and-folds, then incorporate the remaining butter during the third set. This staggered method helps build layers without overwhelming the dough.
No Additions in the Final Fold: Keep the last set of stretch-and-folds simple—no additional butter or chocolate—this helps maintain structure and tension in the dough.
Follow the 1-Hour Autolyse Method: This recipe uses your soft and pillowy 1-hour autolyse sourdough method, which allows for better gluten development with minimal effort.
Choose Your Loaf Size: You can divide the dough into three mini loaves or make one larger loaf depending on your needs. Both bake up beautifully with crispy edges and a soft, fluffy interior.
Baking Mini Loaves: For minis, preheat the oven to 480°F and bake in a Dutch oven for 15 minutes with the lid on. Then remove the lid, reduce the heat to 430°F, and continue baking for 15–20 minutes. Place a baking sheet on the rack below the Dutch oven to prevent overbrowning.
Baking One Full Loaf: If making one large loaf, bake at 480°F for 20 minutes with the lid on, then reduce to 430°F and bake for an additional 20 minutes with the lid off for a golden, crisp crust.
How to Store Mini Chocolate Croissant Sourdough Loaves:
Room Temperature: Store completely cooled loaves in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. This helps preserve their crispy crust and soft interior.
Refrigeration: If you need to store them longer, place the loaves in an airtight container and refrigerate for up to 5 days. Note: the crust may soften slightly, so reheat in the oven to crisp them up before serving.
Freezing: For longer storage, wrap each loaf tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
To Reheat from Frozen: Let the loaves thaw at room temperature, then reheat in a 350°F (175°C) oven for 8–10 minutes to restore their crispy crust and gooey chocolate center.
Best Served Warm: These loaves are best enjoyed slightly warm so the chocolate is melty and the layers are tender and crisp. A quick warm-up in the oven before serving makes all the difference!
FAQs:
Q: Can I use regular softened butter instead of frozen grated butter?
A: For best results, stick with frozen grated butter. Grating very cold butter (I recommend freezing it for at least 30 minutes) allows it to incorporate into the dough during stretch-and-folds in a way that creates those flaky, croissant-like layers.
Q: When do I add the butter and chocolate chips during the stretch-and-fold process?
A: Add half of the frozen grated butter and all the chocolate chips during the 2nd set of stretch-and-folds. Add the remaining butter during the 3rd set. The 4th and final set is done with no additions to ensure the dough structure stays strong.
Q: Can I make one large loaf instead of minis?
A: Yes! This recipe can be used to make three mini loaves or one full-sized sourdough loaf. Baking times differ slightly, so refer to the instructions for specific timing.
Q: What are the baking instructions for mini loaves vs. a full loaf?
A: For mini loaves: Bake at 480°F for 15 minutes with the lid on and a baking sheet placed below the Dutch oven, then reduce to 430°F, remove the lid, and bake for 15–20 more minutes.
For a full loaf: Bake at 480°F for 20 minutes with the lid on, then 430°F for 20 minutes with the lid off.
Q: Can I use another type of chocolate instead of chips?
A: Absolutely. You can use chopped chocolate bars, chocolate chunks, or chips—whatever you prefer! Just be sure to fold them in gently during the 2nd stretch-and-fold.
Q: How do I keep the crust crispy after baking?
A: Let the loaves cool completely on a wire rack. Store loosely covered at room temperature for up to 2 days, and reheat in the oven to re-crisp the crust before serving.
Q: Can I prep the dough the night before and bake the next day?
A: Yes! After the final stretch-and-fold, let the dough rest for a bit, then refrigerate it overnight. Let it come to room temperature before shaping, proofing, and baking.
Check out my other sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these mini chocolate croissant sourdough loaves. Happy baking!
