This Ham and Cheese Sourdough Croissant Loaf comes together in about 15 minutes of prep and about 1 hour and 30 minutes of baking, making it the perfect weeknight dinner that your family will love! You simply combine the ingredients, roll them into a beautiful loaf, and let the oven do the work, ensuring minimal mess in the kitchen. The beauty of this recipe is its versatility, you can switch up the fillings to suit your taste or use it as a “clean out the fridge” meal to get rid of leftover cheese and meat!
Ingredient Breakdown
- 6 grams sourdough starter
- 60 grams all-purpose or bread flour (about ½ cup)
- 60 grams of water (about ¼ cup)
- 120 grams of levain
- 340 grams of water (about 1 cup plus 6 Tablespoons)
- 10 grams of salt (about 1½ teaspoons)
- 500 grams of bread flour (about 3½ cups)
- 113 grams unsalted butter (about ½ cup)
- 175 grams shredded Gruyère cheese
- 150 grams diced ham
How to Make Ham and Cheese Sourdough Croissant Loaf
Step 1: Prepare the Levain
Start by mixing your sourdough starter with all-purpose flour and water in a small bowl. Let it sit for about 10-12 hours at a temperature of 78-80°F. You want it bubbly and frothy, this is the magic that gives the loaf its rise!
Step 2: Mix the Dough
In a large bowl, combine your ripe levain with 340 grams of water, salt, and 500 grams of bread flour. Stir it up until you get a wet, sticky dough that feels kinda like a doughy dream! Cover it and let it rest for 30 minutes. This resting period will help hydrate the flour.
Step 3: Stretch and Fold
Now for some fun! For the next 1½ hours, perform a series of stretch and folds every 30 minutes. Simply grab a corner of the dough, stretch it up, and fold it over to the center. This helps develop the gluten, which gives you that amazing chewy texture.
Step 4: Incorporate Butter
After your stretches, it’s time to incorporate the cold butter (about 113 grams) into the dough. I like to flatten it out a bit, then fold it in like an envelope. Make sure it’s all mixed well, and then allow the dough to rise for about 6-7 hours until it’s around 70% risen with some lovely bubbles visible.
Step 5: Shape the Dough
Once the dough has risen, take it out and stretch it into a rectangle on a lightly floured surface. Layer on the 150 grams of shredded Gruyère cheese and the diced ham. Fold the dough over to encase the filling and roll it up to create your loaf.
Step 6: Cold Fermentation
Cover the shaped dough and pop it in the fridge overnight or for up to 12-18 hours. (This is a great time to clean out your fridge if you need to!)
Step 7: Preheat the Dutch Oven
Preheat your Dutch oven to 450°F for about 20 minutes. This will give your loaf the nice, crispy crust we’re all craving!
Step 8: Score and Bake
Score the dough with a sharp knife or bread lame. Sprinkle the reserved 25 grams of cheese on top, then place it carefully in the preheated Dutch oven. Bake it covered for 25 minutes, and then uncover it and bake for an additional 20 minutes at 425°F until it’s golden brown and baked through.
Step 9: Cool and Serve
Once out of the oven, let your beautiful loaf cool on a baking rack before digging in. It’ll be tempting to slice it immediately, but trust me on this one, allowing it to cool gives you better slices and less mess!
I can guarantee you’ll love the flaky layers, the warm, gooey cheese, and the salty ham oozing into every bite.
Why I Love This Recipe
This is my go-to recipe when I need something quick yet comforting. Seriously, nothing beats the aroma of bread baking in the oven! I’m a real sucker for a good croissant, and to me, this recipe is the ultimate comfort food! My kids can be picky eaters, but this ham and cheese sourdough croissant loaf? They gobble it up every single time! And the best part is that you can use whatever you’ve got on hand leftover turkey, different cheeses it all works perfectly!
If you loved this Ham and Cheese Sourdough Croissant Loaf, be sure to check out my Pepperoni Pizza Sourdough Bread, my Pickle Sourdough Bread, or my Sourdough Kolaches!
Why This Recipe Works
Comfort Food
This Ham and Cheese Sourdough Croissant Loaf is loaded with tons of flavors that will warm your heart and your home, making it the perfect comfort food for chilly evenings.
Customizable
The beauty of this recipe is its versatility! You can switch up the fillings based on what you have in your fridge, swap the ham for turkey, or use different cheeses. The options are endless!
Make-Ahead Friendly
You can prepare this loaf the night before and bake it fresh in the morning. This is perfect for busy families who want delicious homemade bread without the hassle during the week.
Crowd-Pleaser
Trust me, this loaf is a hit with the whole family! It’s ideal for gatherings, game nights, or even just as a comforting family meal. Everyone loves a slice of cheesy, doughy goodness!
Serving Suggestions
I love serving this loaf warm, sliced, and drizzled with a bit of olive oil or a sprinkle of sea salt. It pairs beautifully with a light salad or a bowl of warm soup for a complete meal.
Storage
If you have leftovers (which is rare, but you never know!), they typically keep well in an airtight container in the fridge for up to 3 days.
Reheating Instructions
To reheat, simply pop slices in the toaster oven for a couple of minutes until warm and crispy. You could also microwave it for about 10-15 seconds if you’re in a hurry!
Freezer Friendly
Yes! This ham and cheese sourdough croissant loaf freezes beautifully. Just wrap it tightly in plastic wrap, then a layer of foil, and it should last for up to 3 months in the freezer. When you’re ready to enjoy, let it thaw overnight in the fridge and reheat as mentioned above.
So, gather those ingredients, and let’s get this Ham and Cheese Sourdough Croissant Loaf baking! It’s bound to become a weekly staple in your kitchen, just like it has in mine! Happy cooking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Ham and Cheese Sourdough Croissant Loaf
Ingredients
Method
- Start by mixing your sourdough starter with all-purpose flour and 60 grams of water in a small bowl. Let it sit for about 10-12 hours at a temperature of 78-80°F.
- In a large bowl, combine your ripe levain with 340 grams of water, salt, and 500 grams of bread flour. Stir until you get a wet, sticky dough.
- Cover the dough and let it rest for 30 minutes.
- Perform a series of stretch and folds every 30 minutes for the next 1½ hours.
- Incorporate the cold butter into the dough and let it rise for about 6-7 hours until it’s around 70% risen.
- After rising, stretch the dough into a rectangle, layer on the Gruyère cheese and diced ham, and roll it up.
- Cover the shaped dough and refrigerate overnight or for 12-18 hours.
- Preheat your Dutch oven to 450°F for about 20 minutes.
- Score the dough with a knife, sprinkle with reserved cheese, then bake covered for 25 minutes. Uncover and bake for another 20 minutes at 425°F.
- Allow the loaf to cool on a baking rack before slicing.