Ham and Cheese Sourdough Croissant Loaf Recipe

Introduction

This Ham and Cheese Sourdough Croissant Loaf combines the rich, flaky texture of a croissant with the tangy depth of sourdough. Filled with savory ham and melted Gruyère, it makes a perfect indulgent breakfast or snack.

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

1. Step 1: Prepare the levain by mixing sourdough starter with flour and water. Let it sit for 10 to 12 hours at 78-80°F until bubbly and ripe.
2. Step 2: In a large bowl, combine the ripe levain with water, salt, and bread flour to form a wet, sticky dough. Cover and let rest for 30 minutes.
3. Step 3: Perform a series of stretch and folds every 30 minutes over 1 ½ hours, incorporating the cold butter into the dough during this process.
4. Step 4: Allow the dough to rise for 6 to 7 hours until it has increased about 70% in size and bubbles are visible on the surface.
5. Step 5: Stretch the dough into a rectangle. Evenly spread 150 grams of shredded Gruyère cheese and the diced ham over it. Fold the dough over and then roll it up tightly.
6. Step 6: Cover the shaped dough and refrigerate overnight or for 12 to 18 hours to allow for cold fermentation.
7. Step 7: Preheat a Dutch oven at 450°F for 20 minutes.
8. Step 8: Score the top of the dough with a sharp knife, sprinkle with the remaining 25 grams of Gruyère cheese, and place it inside the preheated Dutch oven.
9. Step 9: Bake covered for 25 minutes. Then remove the lid and reduce the oven temperature to 425°F, baking for an additional 20 minutes until the loaf is fully cooked and golden brown.
10. Step 10: Remove the bread and let it cool completely on a rack before slicing and serving.

Tips & Variations

• Use a mix of Gruyère and sharp cheddar for a different flavor profile.
• Make sure the butter is cold when laminating to achieve a flaky texture.
• For a spicier kick, add a pinch of smoked paprika or cayenne pepper to the ham layer.
• If you don’t have a Dutch oven, bake on a preheated baking stone and place a pan of water in the oven for steam.

Storage

Store the loaf tightly wrapped at room temperature for up to 2 days for best freshness. For longer storage, refrigerate for up to 5 days or freeze sliced portions. Reheat gently in a toaster or oven to restore flakiness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought sourdough starter for this recipe?

Yes, as long as your sourdough starter is active and bubbly, it will work well. Make sure to feed it and let it peak before starting the recipe.

Is it necessary to refrigerate the dough overnight?

Refrigerating the dough overnight enhances the flavor and develops the texture, but if short on time, you can ferment it at room temperature for several hours until doubled. The flavor may be milder without the cold fermentation.

Ham and Cheese Sourdough Croissant Loaf Recipe

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★★★★★

4.9 from 133 reviews

This Ham and Cheese Sourdough Croissant Loaf is a delightful artisan bread combining the rich, buttery layers of croissant dough with savory diced ham and shredded Gruyère cheese. Made using a sourdough starter for natural leavening, the dough is laminated with cold butter and layered with cheese and ham, then shaped into a loaf and slow fermented overnight for maximum flavor. Baked in a preheated Dutch oven, this recipe yields a crusty, golden bread with a tender, cheesy, and savory interior—perfect for breakfast or a gourmet sandwich base.

• Author: Victoria
• Prep Time: 20 minutes (plus 10-12 hours levain preparation, 1.5 hours stretch and folds, and overnight cold fermentation)
• Cook Time: 45 minutes total (25 minutes covered bake + 20 minutes uncovered bake)
• Total Time: Approximately 18-20 hours including all fermentation and baking steps
• Yield: 1 loaf (about 12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: French-inspired

Ingredients

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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, cold (about 1/2 cup)

Filling

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

Instructions

1. Prepare Levain: Combine the sourdough starter with all-purpose or bread flour and 60 grams water. Mix thoroughly and let it sit at 78-80°F for 10-12 hours until ripe, bubbly, and active.
2. Mix Dough: In a large bowl, mix 120 grams of ripe levain with 340 grams water, salt, and 500 grams bread flour until a wet and sticky dough forms. Cover and let it rest for 30 minutes to hydrate.
3. Incorporate Butter with Stretch and Folds: Over the next 1½ hours, perform a series of stretch and folds every 30 minutes to develop gluten. During these folds, gradually incorporate the cold unsalted butter into the dough to create laminated layers.
4. Bulk Fermentation: Allow the dough to rise for 6-7 hours at room temperature until it has risen about 70% and visible bubbles appear, signaling proper fermentation.
5. Shape and Fill Dough: Stretch the dough into a large rectangle. Evenly spread 150 grams of shredded Gruyère cheese and 150 grams diced ham over the surface, then fold the dough over and roll it up carefully to create layers.
6. Cold Fermentation: Cover the shaped dough and refrigerate overnight or for 12-18 hours to develop flavor and improve texture through slow fermentation.
7. Preheat Dutch Oven: About 30 minutes before baking, preheat a Dutch oven in the oven at 450°F for 20 minutes to ensure a hot baking environment for better oven spring and crust formation.
8. Score and Sprinkle: Remove the dough from the refrigerator, score the top with a sharp blade to allow expansion, and sprinkle the remaining 25 grams of Gruyère cheese over the surface.
9. Bake Covered: Place the dough in the preheated Dutch oven, cover, and bake at 450°F for 25 minutes. This traps steam, helping develop a crisp crust.
10. Continue Baking Uncovered: Remove the lid, reduce the oven temperature to 425°F, and bake an additional 20 minutes until the loaf is golden brown and fully cooked.
11. Cool: Transfer the bread to a cooling rack and allow it to cool completely before slicing and serving to ensure the crumb sets properly.

Notes

• Maintaining the dough temperature around 78-80°F during levain and bulk fermentation phases yields optimal fermentation activity.
• Using cold butter and performing stretch and folds helps develop lamination similar to croissant dough for flaky layers.
• Allowing an overnight cold fermentation improves flavor complexity and dough handling.
• Preheating the Dutch oven ensures a professional crust with good oven spring by creating steam and a hot cooking surface.
• Allow the bread to fully cool before slicing to prevent crumb compression and gummy texture.
• Gruyère cheese adds a nutty, savory depth but can be substituted with other cheeses like Emmental or sharp cheddar if desired.
• Ensure the ham is diced small for even distribution and ease of rolling without tearing the dough.

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