Hi everyone😌
I am not new to this page but new to posting, so hello to all and thank you to everyone who takes their time to post as this has been an amazing learning tool for me over the years.
I want to share my version of the chocolate chip croissant sourdough loaf. This is my own recipe so I hope you guys enjoy - it is a higher hydration so really build up that gluten early!!!!
***This loaf is around 76% hydration!***
Ingredients:
800g white bread flour
590g water
160g active sourdough starter
16g salt
150-200g frozen grated butter
150g dark chocolate chips
Brown sugar/cinnamon mix
Method:
Mix the flour, water, and starter together first for the autolyse.
One hour later, add the salt. This part is really important in my opinion. (Dimple it into the dough and perform a longer set of folds to develop gluten)
Do two sets of stretch and folds within the first 30 minutes after adding the salt.
After that, do three more sets of folds every 30 minutes.
In these folds is when I add in the FROZEN GRATED butter and the chocolate chips.
Complete first shape let sit for 20-30. Then second shape - Laminate the dough with the cold grated butter and brown sugar, then shape it.
Put it in the fridge for a 20-hour cold proof.
Preheat the oven to 250 degrees.
Bake with the lid on for 25 minutes.
Take the lid off and keep it at 250 for a bit to get that extra rise before turning the heat down to finish it off.