Ham and Cheese Sourdough Croissant Loaf Recipe

Introduction

This Ham and Cheese Sourdough Croissant Loaf combines the flaky, buttery texture of a croissant with the tangy depth of sourdough bread. Layered with savory ham and melted Gruyère cheese, it makes a perfect hearty snack or a special breakfast treat.

Ingredients

• Levain (1:10:10 ratio, 10-12 hours at 78-80ºF):
• 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)
• Ham and Cheese Croissant Sourdough Bread:
• 120 grams levain, ripe 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 for topping, about 1 1/2 cups plus 1/4 cup)
• 150 grams diced ham (about 1 cup)

Instructions

1. Step 1: Prepare the levain by mixing the sourdough starter with all-purpose or bread flour and water. Cover loosely and let it sit for 10-12 hours at 78-80ºF until doubled, bubbly, and peaked.
2. Step 2: In a large bowl, combine the ripe levain with water. Add salt and bread flour. Mix using a dough whisk or spoon until a wet, sticky dough forms and all ingredients are fully combined. Cover and rest for 30 minutes.
3. Step 3: Perform a series of stretch and folds over 1 ½ hours to strengthen the dough and incorporate cold butter. First, wet your hand, reach under the dough, stretch it up, and fold it over the top. Turn the bowl a quarter turn and repeat until you have completed four folds. Cover and rest 30 minutes between each set.
4. Step 4: For stretch and fold #2, grate half the cold butter and sprinkle it over the dough before folding. Keep the remaining butter chilled. During stretch and fold #3, add the remaining butter and fold again. Perform a final stretch and fold (#4). If dough feels loose, repeat folds until cohesive.
5. Step 5: Cover the dough and let it rise 6-7 hours at 70-72ºF until it rises about 70%, jiggles when shaken, and shows bubbles on the sides and top.
6. Step 6: Prepare a banneton or bowl lined with a floured kitchen towel or hair net.
7. Step 7: Gently stretch the dough on a counter into a 14 x 16-inch rectangle. Evenly spread 125 grams shredded Gruyère cheese and 125 grams diced ham on top. Fold the dough over twice, then spread the remaining 25 grams diced ham and 25 grams shredded cheese. Roll the dough tightly and place it into the prepared banneton.
8. Step 8: Cover the dough and refrigerate overnight or up to 12-18 hours for cold fermentation.
9. Step 9: Preheat the oven to 450ºF with a Dutch oven inside for 20 minutes. Remove the dough from the fridge and place a piece of parchment paper on top. Flip the dough onto the parchment, remove the banneton and cover.
10. Step 10: Score the dough with a sharp knife or bread lame at a shallow 30º angle, about 1 inch deep. Sprinkle the remaining 25 grams of cheese on top.
11. Step 11: Carefully place the dough with parchment into the preheated Dutch oven. Cover and bake at 425ºF for 25 minutes. Remove the lid and bake an additional 20 minutes until the loaf is deeply golden and reaches 195-200ºF internally.
12. Step 12: Remove the bread from the oven and cool on a wire rack before slicing and serving.

Tips & Variations

• Maintain dough temperature between 70-72ºF to keep butter flaky and ensure proper rise. Use cooler water and monitor with a thermometer.
• If dough warms too much, place it briefly in the refrigerator and return it when cooled to the ideal range.
• You can substitute equal weights of ripe, active sourdough starter directly for the levain.
• Salted or unsalted butter works well; both American and European style are fine.
• Use hair nets to line bannetons to prevent sticking if no flour is desired on the surface.
• The buttery, crispy crust is due to butter and cheese leaking during baking—using parchment in the Dutch oven helps keep cleanup easy.

Storage

Store leftover bread tightly wrapped at room temperature for up to 2 days. For longer storage, slice and freeze portions in airtight bags for up to 1 month. Reheat slices in a toaster oven or oven at 350ºF until warmed through and the crust is crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular sourdough starter instead of levain?

Yes, you can substitute equal weights of ripe, bubbly sourdough starter for the levain in this recipe with similar results.

Why is dough temperature so important in this recipe?

The dough temperature needs to stay between 70-72ºF to keep the butter cold and flaky while allowing the sourdough fermentation to proceed properly. Too warm, and the butter melts causing a less flaky texture; too cold, and the dough won’t rise correctly.

Ham and Cheese Sourdough Croissant Loaf Recipe

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★★★★★

4.6 from 89 reviews

This Ham and Cheese Sourdough Croissant Loaf combines the rich, flaky texture of a classic croissant with the tangy depth of sourdough, layered with savory ham and melted Gruyère cheese. Perfectly balanced and baked in a Dutch oven, this loaf offers a crispy buttery crust with a tender, cheesy, and ham-filled interior. Ideal for brunch, sandwiches, or a delightful snack, it showcases artisanal bread-making techniques with a delicious twist.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 18 hours (including fermentation and refrigeration)
• Yield: 1 loaf (approx. 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Levain (1:10:10 ratio)

• 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)

Ham and Cheese Croissant Sourdough Bread

• 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), grated
• 175 grams shredded Gruyère cheese, divided (150 grams for laminating plus 25 grams for topping, about 1 1/2 cups plus 1/4 cup)
• 150 grams diced ham (about 1 cup)

Instructions

1. Prepare Levain: Mix the sourdough starter with all-purpose or bread flour and water. Cover loosely and let it ferment at 78-80ºF for 10-12 hours until doubled, bubbly, and peaked. This levain can be substituted with equal weights of ripe sourdough starter if available.
2. Mix Dough: In a large bowl, combine ripe levain with water. Add salt and bread flour. Mix thoroughly using a dough whisk or spoon until a wet and sticky dough forms and all ingredients are fully combined. Cover the bowl and let the dough rest for 30 minutes. Maintain dough temperature at 70-72ºF to keep the butter cold and ensure good fermentation.
3. Perform Stretch and Folds #1: After 30 minutes rest, perform the first set of stretch and folds by wetting your hand and stretching the dough from the bottom up and folding it over itself while turning the bowl quarter turns after each fold. Cover and let rest for 30 minutes.
4. Perform Stretch and Folds #2 with Butter Incorporation: Grate the cold butter. Place half of the grated butter atop the dough, keeping the other half refrigerated. Perform another stretch and fold to incorporate the butter flakes evenly. Cover and let rest for 30 minutes.
5. Perform Stretch and Folds #3: Add the remaining grated butter on top of the dough. Repeat the stretch and fold process to disperse the butter further. Cover and let rest for 30 minutes.
6. Perform Stretch and Folds #4: After 30 minutes, execute the final stretch and folds. At this point, the dough should feel strong, cohesive, and elastic. If necessary, add additional stretch and folds until the gluten is well developed. Cover and let the dough rise for 6-7 hours until it has increased about 70%, jiggles when shaken, and shows visible bubbles.
7. Prepare Proofing Vessel: Line a banneton or bowl with a kitchen towel or hair net and dust liberally with flour to prepare for shaping.
8. Laminate and Shape Dough: Gently transfer the dough to a clean surface and stretch it into a 14×16-inch rectangle. Spread 125 grams of shredded Gruyère cheese and 125 grams of diced ham evenly over the dough. Fold the dough over itself twice lengthwise, then spread the remaining diced ham and 25 grams of cheese on top. Roll up the dough tightly and place it seam side down into the prepared banneton.
9. Cold Fermentation: Cover the dough with a tea towel, shower cap, or plastic wrap and refrigerate overnight or for 12-18 hours to develop flavor and maintain butter flakiness.
10. Preheat Oven and Dutch Oven: Place a Dutch oven with its lid inside the oven and preheat to 450ºF for 20 minutes to ensure a hot baking environment.
11. Prepare Dough for Baking: Remove the dough from the refrigerator and discard coverings. Place a piece of parchment paper on the dough and carefully invert it so it rests on the parchment. Remove the banneton and towel.
12. Score and Top: Using a sharp knife or bread lame, score one side of the dough at a 30º angle and 1 inch deep while the dough is still cold for a clean cut. Sprinkle the remaining 25 grams of shredded Gruyère cheese over the top of the loaf.
13. Bake: Carefully remove the preheated Dutch oven from the oven. Take off the lid and transfer the loaf with parchment paper inside the Dutch oven. Cover with the lid and bake at 425ºF for 25 minutes. After that, remove the lid and continue baking for another 20 minutes or until the internal temperature reaches 195-200ºF and the crust is golden and crispy.
14. Cool and Serve: Remove the Dutch oven from the oven and transfer the bread to a cooling rack. Let it cool completely before slicing to allow the crumb to set. Enjoy your buttery, cheesy, ham-studded sourdough croissant loaf!

Notes

• This dough is highly sensitive to temperature; maintain 70-72ºF during fermentation to keep butter solid and dough rising well.
• If dough temperature rises above 75ºF, the butter will soften too much, affecting the lamination and texture.
• Use cooler water during mixing and monitor temperature with a thermometer, using refrigeration as needed to maintain ideal dough temperature.
• Equal weights of ripe sourdough starter can replace the levain if preferred.
• Either unsalted or salted butter may be used, American or European style; note that some butter will leak during baking, contributing to a rich, crispy crust.
• Using parchment paper in the Dutch oven prevents butter leakage from creating a mess and assists with transfer.
• Cold proofing overnight enhances flavor and keeps the laminated butter intact for flaky layers.

Keywords: sourdough, croissant loaf, ham and cheese bread, laminated dough, artisan bread, Gruyère, homemade bread, Dutch oven baking