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Baking sourdough bread feels a bit like magic every time. You’ve mixed, folded, shaped — and then comes the best part: watching it rise in the oven. That moment when the dough springs up, the crust starts to crackle, and your kitchen fills with that warm, tangy smell… it never gets old. It’s cozy, it’s satisfying, and honestly, it feels like a little win every time. There’s something really special about turning just flour, water, and salt into a beautiful loaf that’s alive with flavor and love.
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I never expected this sourdough croissant bread to take off the way it did — and honestly? I surprised myself too by how much I loved it. We love this croissant loaf plain, but it really shines when you start adding inclusions. So of course, I had to try my husband’s favorite combo: ham and cheese. I took that same buttery, flaky croissant dough, folded in shredded Gruyère and diced ham, and baked it into the most delicious, golden loaf. Crispy edges, soft layers, melty cheese, and savory ham in
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