If you love the nostalgic, gooey goodness of classic campfire treats, wait until you try this S’mores Sourdough Bread Recipe. It takes that beloved combination of chocolate, marshmallows, and graham crackers and transforms it into a rustic, crusty loaf packed with sweet surprises in every bite. This is not your ordinary bread—it’s a delightful blend of sourdough tang and s’mores sweetness, perfect for sharing or indulging all by yourself.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are straightforward and thoughtfully chosen. Each one plays a key role in getting that perfect texture, flavor, and color that makes this S’mores Sourdough Bread Recipe stand out.
- Bread flour (500 grams): Creates the strong gluten structure needed for a chewy, airy crumb.
- Water (350 grams): Hydrates the flour and starter, encouraging fermentation and dough development.
- Active sourdough starter (50 grams): Adds natural leavening and the signature tang of sourdough.
- Salt (10 grams): Enhances flavor and controls fermentation speed.
- Sugar (50 grams): Sweetens the dough and helps with browning during baking.
- Chocolate chips (100 grams): The melty, chocolaty pockets that bring that campfire s’mores magic.
- Marshmallows (60 grams): Give gooey sweetness and that iconic toasted texture once baked into the bread.
- Unsalted butter (56 grams): Melted and mixed with graham crackers to add richness and a touch of crunch.
- Graham crackers (4, crushed): Their familiar sweet and slightly nutty flavor infuses the dough with that unmistakable s’mores character.
How to Make S’mores Sourdough Bread Recipe
Step 1: Mix the Dough
Start by combining bread flour, water, active sourdough starter, sugar, and salt in a large mixing bowl. Stir it all together until you get a rough, shaggy dough. This is the foundation of your loaf, where flour meets hydration. Once mixed, let it rest for 30 minutes—this autolyse step kickstarts gluten development and makes the dough easier to work with.
Step 2: Incorporate Chocolate Chips and Marshmallows with Stretch and Folds
After the dough has rested, gently perform a series of stretch and folds to strengthen it. During this process, fold in the chocolate chips and marshmallows carefully so they are evenly distributed without melting or crushing. The stretch and fold method not only builds strength but also gently locks in those sweet ingredients, setting the stage for delicious pockets of flavor.
Step 3: Bulk Fermentation
Cover your dough and let it rise at room temperature for 10 to 14 hours. You want the dough to expand by roughly 75%, becoming airy and bubbly. This long fermentation is what develops that signature sourdough flavor and light crumb texture that perfectly balances the sweetness.
Step 4: Prepare the Graham Cracker Mixture
While the dough is fermenting, melt the unsalted butter and mix it with the crushed graham crackers to create a rich, flavorful topping and interior mix-in. This buttery graham cracker blend adds a wonderful texture contrast and deepens the s’mores-inspired flavor profile.
Step 5: Shape and Combine
On an unfloured surface, shape your dough into a round loaf. Carefully incorporate the graham cracker mixture, folding it into the dough so its flavor gets evenly distributed. This step creates bursts of crisp, buttery graham cracker throughout the bread.
Step 6: Chill Before Baking
Place the shaped dough in the refrigerator for at least 8 hours. This chilling period lets the dough relax, firms up the fats, and allows the flavors to meld beautifully, making for an even tastier loaf once baked.
Step 7: Bake to Golden Perfection
When ready, preheat your oven and Dutch oven to 450°F (232°C). Bake the dough covered for 30 minutes to trap steam, which helps develop the crust’s beautiful color and crunch. Then, uncover and bake for another 10 to 15 minutes until the crust turns a rich golden brown. The aroma wafting out will be irresistible, signaling the perfect s’mores sourdough within.
How to Serve S’mores Sourdough Bread Recipe
Garnishes
A light dusting of powdered sugar or a few extra mini marshmallows toasted on top can add that whimsical finishing touch. Alternatively, a thin spread of melted chocolate or a drizzle of honey enhances sweetness and visual appeal, making serving feel special every time.
Side Dishes
This bread pairs wonderfully with a simple cup of coffee or hot cocoa, keeping the cozy vibe going. For a fun twist, serve alongside fresh berries or a creamy vanilla ice cream scoop to balance the richness with a touch of freshness and creaminess.
Creative Ways to Present
For gatherings, slice the loaf thickly and arrange it on a wooden board, accompanied by small bowls of extra graham crackers, chocolate chunks, and toasted marshmallows, inviting guests to build their own s’mores-inspired bites. This makes the S’mores Sourdough Bread Recipe a perfect centerpiece for any casual party or family treat.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover S’mores Sourdough Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. This keeps the crust crisp while preserving the soft, flavorful interior that you’ll want to revisit again and again.
Freezing
If you want to enjoy this bread later, slice it before freezing and use freezer-safe bags for storage. Frozen S’mores Sourdough Bread will keep well for up to two months and can easily be thawed at room temperature or toasted directly from the freezer.
Reheating
To bring the bread back to life, warm slices in a toaster or oven at low heat until soft and slightly melty inside. This reheating method recreates that fresh-baked feeling, with chocolate oozing just right and marshmallows soft but not burnt.
FAQs
Can I use regular yeast instead of sourdough starter?
Yes, but the flavor and texture will differ. Sourdough starter adds a unique tang and chewiness, while commercial yeast will give a more neutral bread flavor.
Will the marshmallows melt completely inside the bread?
They soften and partially melt, creating gooey pockets, but they won’t fully liquefy, which keeps every bite delightfully layered with texture.
Do I need a Dutch oven to bake this bread?
Using a Dutch oven helps create steam for a crispy crust, but you can bake on a baking stone or sheet with a pan of water in the oven for similar results.
Can I substitute the chocolate chips with another type of chocolate?
Absolutely! Chopped chocolate bars or white chocolate chips work wonderfully—just choose your favorite to customize the flavor.
How long does the dough need to ferment?
The bulk fermentation takes about 10 to 14 hours at room temperature, which develops the best balance of sourdough flavor and rise for this recipe.
Final Thoughts
This S’mores Sourdough Bread Recipe is a fun, irresistible way to bring warm, cozy flavors into your kitchen any time of the year. Whether you’re a sourdough enthusiast or a s’mores lover, this recipe combines the best of both worlds into a loaf that’s as exciting to slice as it is to eat. Give it a try—you might just find your new favorite go-to treat!
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S’mores Sourdough Bread Recipe
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 25 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This indulgent S’mores Sourdough Bread combines the tangy depth of homemade sourdough with the sweet nostalgia of classic s’mores—gooey marshmallows, melty chocolate chips, and crunchy graham cracker crumbs all baked into a rustic loaf. Perfect for a unique breakfast treat or dessert, this bread showcases a delightful blend of flavors and textures with a signature sourdough chewiness and a subtle caramelized crust.
Ingredients
Dough
- 500 grams bread flour
- 350 grams water
- 50 grams active sourdough starter
- 10 grams salt
- 50 grams sugar
Add-ins
- 100 grams chocolate chips
- 60 grams marshmallows
Topping & Finishing
- 56 grams unsalted butter (melted)
- 4 graham crackers (crushed)
Instructions
- Mix the Dough: In a large mixing bowl, combine the bread flour, water, active sourdough starter, sugar, and salt. Stir until a shaggy dough forms, ensuring all flour is hydrated. Let the dough rest for 30 minutes to allow for autolyse, which helps develop gluten.
- Incorporate Add-ins with Stretch and Folds: Perform several sets of stretch and folds on the dough, gently stretching and folding it over itself. During this process, gradually add the chocolate chips and marshmallows, evenly distributing them throughout the dough without deflating it.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 10 to 14 hours, or until it has expanded by about 75%, indicating active fermentation and good gas retention.
- Prepare Graham Cracker Mixture: In a small bowl, combine the crushed graham crackers with the melted unsalted butter and mix thoroughly to create a sticky, crumbly topping mixture.
- Shape the Dough and Incorporate Topping: Turn the risen dough out onto an unfloured surface. Gently shape it into a round loaf while folding in the graham cracker and butter mixture on the outside, ensuring it’s incorporated into the crust for added texture and flavor.
- Chill the Dough: Place the shaped dough into a banneton or bowl and refrigerate it for at least 8 hours. This cold proof helps develop flavor complexity and strengthens the dough’s structure.
- Preheat Oven and Bake: Preheat your oven to 450°F (232°C) along with a Dutch oven or heavy lidded pot inside to heat thoroughly. Carefully transfer the chilled dough into the preheated Dutch oven, cover it with the lid, and bake for 30 minutes to trap steam and develop oven spring. Then, remove the lid and bake for an additional 10 to 15 minutes until the crust is a deep golden brown and crisp.
Notes
- Ensure your sourdough starter is active and bubbly before beginning for best fermentation.
- Use marshmallows cautiously as they can melt and stick; mini marshmallows or chopped regular ones work best.
- Chilling the dough overnight enhances flavor and makes it easier to handle.
- A Dutch oven or heavy pot is key for achieving a crispy crust and good oven spring by trapping steam.
- Store the bread at room temperature in a paper bag to keep the crust crisp for up to 3 days.
- Slice and toast leftover bread for a delicious s’mores-inspired snack.
