Chocolate Sourdough Croissant Rolls

Source: https://amybakesbread.com/chocolate-sourdough-croissant-rolls/

SCHEDULE Day 1 (Levain/Mixing/Bulk Fermentation/Shaping/Cold Fermentation): 8:00 PM–8:00 AM mix levain, let sit at 78°F about 10-12 hours until doubled/bubbly and ripe. Day 2 – Begin bulk fermentation: 8:00 AM mix dough, let sit 30 minutes before first set of stretch and folds. 8:30 AM stretch and fold #1. 9:00 AM #2 add half butter. 9:30 AM #3 add half butter. 10:00 AM #4. 10:00 AM–5:00 PM bulk fermentation continued. 5:00 PM shape, add chocolate, and proof the dough. 8:00 PM cold fermentation or bake right away. Day 3 – Bake: 9:00 AM egg wash and bake (straight from the refrigerator).

AMY'S RECIPE TIPS

1. Temperature is key. Keep the dough cool enough for the butter to give flaky layers, but warm enough to rise. Use a thermometer throughout; 70-72ºF works well. Don't go above 75ºF or the butter gets too soft. Use cooler water when mixing and take the temperature frequently.
2. Proofing before baking is another key step. Let the rolls rise until almost doubled, carefully keeping them around 70-75ºF so the butter doesn't melt and leak.
3. To bake in the morning, proof then refrigerate; bake straight from the fridge the next morning in a preheated oven.

LEVAIN (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

1. Mix ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly and peaked. (An equal weight of ripe, active starter fed equal parts flour and water can substitute for the levain.)

DOUGH 2. Mix dough: in a large bowl mix ripe levain with water. Add salt and bread flour. Mix with a dough whisk or spoon until a wet, sticky dough forms and is fully combined. Cover and rest 30 minutes. Keep dough at 70-72ºF. 3. Stretch and folds: over the next 1½ hours perform a series of stretch and folds to strengthen the dough, adding the cold grated butter along the way. To stretch and fold: with a wet hand reach under the dough, pull up and over onto the top; turn the bowl a quarter turn and repeat, four times total. Cover and wait ~30 minutes between sets. 4. Fold #1: after 30 minutes perform the first set. Cover, rest 30 minutes. 5. Fold #2: grate the cold (or frozen) butter; put half on top of the dough and refrigerate the other half. Stretch and fold, incorporating the flakes. Cover, rest 30 minutes. 6. Fold #3: add the rest of the butter on top, stretch and fold again. Cover, rest 30 minutes. 7. Fold #4: do a final set; the dough should feel more cohesive and strong. Add a couple more folds if still loose. (If the butter is hard to grate, freeze it; a colder dough may need extra rest/bulk time.) 8. Rest/bulk fermentation: cover and let rise 6-7 more hours, until risen about 70%, jiggly when shaken, with scattered bubbles on sides and top. 9. Prepare 2 baking sheets lined with parchment. 10. Shape: gently lift and pull the dough into a 12x24-inch rectangle (patch any tears). With a bench scraper cut into twelve 4x6-inch rolls. Place one chocolate baton at the bottom end and one at the top of each rectangle; roll up from bottom and from top so they meet in the middle. Place 6 rolls per sheet. 11. Proof: cover with plastic wrap or a cover and proof 2-3 hours until puffed and jiggly, warming to about 75ºF. Once almost doubled, bake right away or refrigerate overnight to bake straight from the fridge. 12. Bake: preheat oven to 425ºF. Whisk an egg with a splash of water for egg wash and brush over the rolls. Bake 10 minutes at 425ºF, then rotate the pan, reduce to 350ºF and bake 20 more minutes until golden brown. 13. Cool on a rack 10-20 minutes before enjoying.

NOTES Temperature: very sensitive—keep butter in flaky chunks and dough warm enough to rise; 70-72ºF is best, never above 75ºF. If too warm, chill in the fridge and re-test with a thermometer. Levain: active ripe starter can substitute equally. Butter: a little more butter than a traditional loaf; reduce to 113 g (½ cup) if desired. Good-quality unsalted preferred; salted works. Chocolate batons: hard to find in small quantities—good semi-sweet/bittersweet chocolate chips or a chopped chocolate bar work well. Nutrition (per roll): Calories 354kcal, Carbohydrates 41g, Protein 6g, Fat 18g, Saturated Fat 11g, Cholesterol 31mg, Sodium 329mg, Fiber 2g, Sugar 6g.