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
Scale
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.
