Ham and Cheese Sourdough Croissant Loaf Recipe
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.
- 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
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, 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cold Fermentation: Cover the shaped dough and refrigerate overnight or for 12-18 hours to develop flavor and improve texture through slow fermentation.
- 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.
- 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.
- 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.
- 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.
- 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
