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

Scale

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)

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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.