Chocolate Walnut Croissant Loaf
This loaf was actually inspired by my Brown Butter Sourdough Banana Bread. I was craving that walnut, butter, and chocolate combo, but I had no bananas, so I put it all into a sourdough loaf instead.
It starts with the same simple dough as my Classic Sourdough Artisan Loaf, with frozen grated butter, chocolate chips, and walnuts worked in during the last fold. The butter melts into flaky, buttery pockets as it bakes, so every slice tastes like a chocolate croissant, no laminating required.
Why You'll Love This Recipe
Croissant-like buttery pockets without any lamination
All the banana bread vibes, no bananas needed
Built on an easy, everyday sourdough dough
Yield: One loaf (about 10-12 slices)
Prep Time: 20 minutes
Bulk Rise: 4-6 hours
Cold Proof: 8-24 hours
Bake Time: 40-42 minutes
Total Time: About 16-32 hours, mostly hands-off
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
Dough:
100g (scant ½ cup) active sourdough starter
350g (about 1½ cups) water
500g (about 4 cups) bread flour
10g (1¾ tsp) fine sea salt
Inclusions (added during the last stretch & fold):
100g (heaping ½ cup) dark or milk chocolate chips
100g (about 1 cup) chopped walnuts
75g (about 5 Tbsp) frozen butter, grated
Instructions
Mix: In a large bowl, mix together the sourdough starter, water, bread flour, and salt until no dry flour remains.
Rest: Cover and let rest for 30 minutes.
Stretch & Folds: Perform 3 sets of stretch and folds, 30 minutes apart.
Add the Inclusions: During the final stretch and fold, work in the grated frozen butter, chocolate chips, and chopped walnuts.
Bulk Ferment: Cover and bulk ferment on the counter for 4-6 hours, or until the dough is noticeably puffy and has increased in size.
Shape: Shape the dough and place it into a floured banneton or towel-lined bowl.
Cold Proof: Cover and refrigerate for 8-24 hours.
Score & Bake Covered: Preheat the oven to 500°F (260°C). Score the loaf, place it in your Dutch oven, and bake covered for 35 minutes.
Bake Uncovered: Lower the oven to 450°F (230°C), remove the lid, and bake for another 5-7 minutes, or until golden brown.
Cool: Let the loaf cool before slicing, and enjoy!
Storage
Store cut side down on a board or in a bread bag at room temperature for 2-3 days.
Freezer Instructions
Slice the cooled loaf and place in a freezer bag, separating slices with parchment paper if you'd like. Freeze for up to 3 months and toast straight from frozen.
Ingredient Notes
Frozen butter: Grate it straight from the freezer and work it in quickly. Those little cold pieces are what create the croissant-like pockets.
Chocolate: Dark chocolate keeps it less sweet, milk chocolate makes it more of a treat. Chopped bars work too.
Walnuts: Pecans are an easy swap, or leave the nuts out and add extra chocolate.
Troubleshooting Tips
The butter melted into the dough. Keep the butter frozen until the moment you grate it, and work fast with cool hands, especially in a warm kitchen.
Chocolate and walnuts keep popping out. Fold them in gently and tuck any stray pieces back into the dough when you shape.
My loaf didn't rise much. The add-ins weigh the dough down a bit, so give it the full bulk time and go by how puffy it looks, not the clock.
What to Serve This With
Toast a slice and enjoy it with a cup of coffee, or use it for an over-the-top French toast.
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