If you’ve ever wished you could capture the nostalgic joy of campfire s’mores in an irresistibly soft loaf, then this S’mores Sourdough Bread Recipe is going to delight your taste buds and warm your heart. Combining the tangy depth of sourdough with gooey marshmallows, rich chocolate chips, and a buttery graham cracker crust, this bread is a fantastic twist on a classic treat. It’s soft yet crusty, sweet yet tangy, and wonderfully fun to bake and share. Get ready to experience the ultimate fusion of artisan bread and childhood favorites!
Ingredients You’ll Need
With just a handful of simple, quality ingredients, this S’mores Sourdough Bread Recipe comes together beautifully. Each element plays a key role — from the robust bread flour building structure to the sugar and marshmallows adding sweet, melty pockets of flavor that make every slice special.
- Bread flour 500 grams: Provides the perfect protein content for that chewy, hearty sourdough texture.
- Water 350 grams: Hydrates the flour and starter to activate the fermentation process and create gluten.
- Active sourdough starter 50 grams: The natural leavening agent that gives the bread its signature tang and lift.
- Salt 10 grams: Enhances depth of flavor and controls fermentation speed.
- Sugar 50 grams: Adds subtle sweetness to balance the sourness of the starter and help caramelize the crust.
- Chocolate chips 100 grams: Melt into rich, gooey pockets that make the bread feel decadent.
- Marshmallows 60 grams: Create those irresistible, sweet, sticky bits that evoke real s’mores goodness.
- Unsalted butter 56 grams: Used with crushed graham crackers to form the signature, buttery crust.
- Crushed graham crackers 4 pieces: Add crunch and that unmistakable classic s’mores flavor to the bread’s crust.
How to Make S’mores Sourdough Bread Recipe
Step 1: Mixing the Dough
Begin by combining the bread flour, water, active sourdough starter, sugar, and salt in a large mixing bowl. Stir gently until you have a shaggy, rough dough that looks a little uneven but holds together. This short initial rest of about 30 minutes helps the flour fully hydrate and kickstarts gluten formation for better texture.
Step 2: Stretch, Fold, and Add Goodies
After the first rest, it’s time to develop the dough’s strength with a stretch and fold technique. This involves gently stretching the dough then folding it over itself, which helps build gluten without tough kneading. As you fold, sprinkle in the chocolate chips and marshmallows carefully so they incorporate evenly without breaking down too much.
Step 3: Rest and Repeat Stretch & Fold
Let the dough rest another 30 minutes, then repeat the stretch and fold process once more. This step is vital to build that airy, chewy crumb sourdough is known for, while ensuring the chocolate and marshmallows stay nicely distributed throughout the loaf.
Step 4: Bulk Fermentation
Now your dough needs time to develop flavor and rise. Leave it at room temperature for 10 to 14 hours. This long fermentation period allows the natural sourdough cultures to deepen the flavor profile and give the bread its signature tangy complexity.
Step 5: Make the Graham Cracker Topping
As your dough ferments, melt the butter and combine it with the crushed graham crackers in a small bowl. This mixture will become the delicious, crunchy topping that seals in moisture and adds textural contrast to the soft interior of your s’mores sourdough bread.
Step 6: Shape and Add the Graham Mixture
Once fermented, gently shape your dough into a square on a floured surface. Spread the buttery graham cracker mixture evenly over the top, then fold the dough over itself to encase this crunchy layer inside. Transfer the shaped dough into a proofing basket to hold its form as it rises.
Step 7: Cold Proof Overnight
Place the dough in the refrigerator for at least 8 hours for cold proofing. This slows down fermentation, improves flavor depth, and makes handling the dough much easier, setting you up for a perfect bake the next day.
Step 8: Preheat and Prepare to Bake
When you’re ready to bake, preheat your oven to 450℉ (230℃) with a Dutch oven inside. Heating the lid along with the pot creates a sealed environment that traps steam and helps you achieve a crisp, golden crust that’s bursting with flavor.
Step 9: Score and Bake the Bread
Score the cold-proofed dough with your favorite pattern to allow for expansion, then carefully place it into the hot Dutch oven. Cover and bake for 30 minutes to steam the bread, then remove the lid and bake an additional 10 to 15 minutes until the crust turns a gorgeous deep golden brown that’s ready to satisfy.
How to Serve S’mores Sourdough Bread Recipe
Garnishes
Enhance your s’mores sourdough bread by adding a light drizzle of honey or a dusting of powdered sugar just before serving. Sprinkling some extra crushed graham crackers or mini chocolate chips on top adds an inviting crunch and makes each slice feel like a dessert unto itself.
Side Dishes
This bread pairs wonderfully with a scoop of vanilla ice cream or a dollop of mascarpone cheese to create a dreamy combo. A hot cup of coffee or rich hot chocolate elevates the campfire vibe, balancing the sweetness and tanginess perfectly for a cozy treat.
Creative Ways to Present
Try slicing your s’mores sourdough bread thick, then lightly toasting it for a melty, warm snack. You can also turn it into a decadent sandwich by layering with peanut butter or cream cheese. For a party, serve it in small cubes alongside dipping sauces like melted chocolate or marshmallow fluff for an interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature to keep the bread soft and flavorful for up to 2 days. Keeping it sealed prevents the marshmallows and chocolate chips from drying out.
Freezing
You can freeze the bread whole or in individual slices wrapped well with plastic wrap and placed inside a freezer bag. Frozen s’mores sourdough bread stays fresh for up to 3 months and is perfect for a quick indulgence anytime.
Reheating
For best results, warm slices in a toaster oven or wrapped in foil at 350℉ for 10-15 minutes. This melts the chocolate and marshmallows again while revitalizing the crust’s delightful crunch, making it taste freshly baked.
FAQs
Can I use regular yeast instead of a sourdough starter?
While traditional yeast can be used, the unique tang and depth of flavor come from the sourdough starter, which also affects the bread’s texture and fermentation time. Using commercial yeast will produce a different but still tasty result.
What if I don’t have a Dutch oven for baking?
If you don’t have a Dutch oven, baking on a preheated baking stone or heavy tray covered with an inverted metal bowl can help retain steam. Adding a pan with hot water in the oven creates necessary humidity for a good crust.
Can I substitute marshmallows and chocolate chips?
Certainly! Use mini marshmallows for more even distribution or chopped chocolate bars for richer chunks. Just be mindful of moisture differences as they can affect dough consistency slightly.
How long does the whole process take?
The active hands-on time is minimal—mostly mixing and folding—but including fermentation and proofing, it takes approximately 18 to 24 hours from start to finish, so patience is key!
Is this bread suitable for beginners?
Absolutely! Though sourdough baking may seem intimidating, this recipe uses simple techniques like stretch and fold and step-by-step fermentation that anyone can follow for delicious results.
Final Thoughts
This S’mores Sourdough Bread Recipe manages to combine two beloved worlds: the rich tradition of homemade sourdough and the playful, gooey delight of s’mores. Whether you’re baking for family, friends, or a special occasion, this bread is sure to bring smiles and a touch of magic to your table. Give it a try, and watch your kitchen fill with that sweet, toasty aroma that feels like a warm hug from childhood memories.
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S’mores Sourdough Bread Recipe
- Prep Time: 1 hour 5 minutes
- Cook Time: 45 minutes
- Total Time: 11 hours 50 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This S’mores Sourdough Bread recipe combines the tangy depth of artisan sourdough with the sweet, nostalgic flavors of s’mores. Featuring gooey marshmallows, rich chocolate chips, and a buttery graham cracker crust, this loaf offers a unique, indulgent twist on classic sourdough bread, perfect for a special breakfast or dessert treat.
Ingredients
Dough Ingredients
- 500 grams bread flour
- 350 grams water
- 50 grams active sourdough starter
- 10 grams salt
- 50 grams sugar
Mix-ins
- 100 grams chocolate chips
- 60 grams marshmallows
Topping
- 56 grams unsalted butter
- 4 crushed graham crackers
Instructions
- Mix dough: Combine the bread flour, water, active sourdough starter, sugar, and salt in a mixing bowl until a shaggy dough forms. Allow the mixture to rest for 30 minutes to hydrate the flour.
- Stretch and fold with mix-ins: Perform a stretch and fold on the dough to develop gluten structure. Gently incorporate the chocolate chips and marshmallows into the dough during this process.
- Rest and develop gluten: Let the dough rest for another 30 minutes, then repeat the stretch and fold technique to further enhance gluten development and dough strength.
- Bulk fermentation: Allow the dough to ferment at room temperature for 10 to 14 hours, until it has risen and shows signs of fermentation such as bubbles and increased volume.
- Prepare graham cracker topping: Melt the unsalted butter and mix it with the crushed graham crackers to create the flavorful topping mixture.
- Shape and apply topping: Shape the dough into a square, spread the graham cracker and butter mixture evenly on the dough, fold it, and place the dough seam-side up into a proofing basket.
- Cold proof: Refrigerate the shaped dough for at least 8 hours to cold-proof, which helps develop flavor and makes the dough easier to score and bake.
- Preheat oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside to get it hot and ready for baking.
- Score and bake: Remove the dough from the refrigerator, score the loaf surface to allow oven spring, place it into the hot Dutch oven, cover, and bake for about 30 minutes.
- Uncover and finish baking: Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown and crisp.
Notes
- Use active sourdough starter for best fermentation results.
- Gently fold in marshmallows to prevent them from melting too early during fermentation.
- Cold proofing helps improve the texture and flavor by slowing fermentation.
- Ensure the Dutch oven is preheated for a nice crust and oven spring.
- Allow bread to cool completely before slicing to avoid gummy texture.
