Description
This S’mores Sourdough Bread recipe combines the tangy, chewy texture of sourdough with the classic flavors of s’mores—melty chocolate chips, gooey marshmallows, and a buttery graham cracker crust. Perfect for a unique twist on bread baking, this loaf delivers a sweet and nostalgic treat ideal for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 500 grams bread flour
- 350 grams water
- 50 grams active sourdough starter
- 10 grams salt
- 50 grams sugar
- 100 grams chocolate chips
- 60 grams marshmallows
Graham Cracker Mixture
- 56 grams unsalted butter
- 4 crushed graham crackers
Instructions
- Mix & Autolyse: Combine bread flour, water, active sourdough starter, sugar, and salt in a mixing bowl until a shaggy dough forms. Let the dough rest for 30 minutes to hydrate the flour and begin gluten development through autolysis.
- First Stretch and Fold with Add-ins: Perform a stretch and fold technique to strengthen the dough. Gently mix in the chocolate chips and marshmallows to evenly distribute without breaking them apart.
- Second Rest & Gluten Development: Let the dough rest for another 30 minutes, then perform another round of stretch and folds to further develop the gluten structure.
- Bulk Fermentation: Allow the dough to ferment at room temperature for 10-14 hours until it has expanded and shows bubbles, indicating fermentation progress.
- Prepare Graham Cracker Mixture: Melt the unsalted butter and combine it with the crushed graham crackers to create a flavorful, buttery mixture.
- Shape & Layer: Shape the dough into a square, spread the graham cracker mixture evenly over the surface, then fold the dough over itself to incorporate the mixture. Place the shaped dough into a proofing basket for support during the final rise.
- Cold Proof: Refrigerate the dough for at least 8 hours to slow fermentation and develop more complex flavors and structure.
- Preheat Oven & Dutch Oven: Preheat your oven to 450℉ (230℃) and place a Dutch oven inside to heat thoroughly.
- Score & Bake: Remove the dough from the fridge, carefully score the top of the loaf to allow controlled expansion, then place it inside the preheated Dutch oven. Bake covered for about 30 minutes to trap steam, then uncover and bake for an additional 10-15 minutes until the crust is golden brown and crisp.
Notes
- Ensure your sourdough starter is active and bubbly before starting for optimal fermentation.
- Handling the marshmallows gently is key to prevent them from melting prematurely during mixing.
- Using a Dutch oven helps achieve a crusty exterior by trapping steam during the initial bake phase.
- Cold proofing enhances flavor complexity and makes the dough easier to score.
- Allow the bread to cool completely before slicing to set the crumb structure.
