Description
This delicious S’mores Sourdough Bread combines the tangy flavor of traditional sourdough with the sweet, nostalgic tastes of s’mores, featuring melted marshmallows, rich chocolate, and crunchy graham crackers baked into a soft, golden loaf. Perfect for a delightful dessert or an indulgent snack, this bread offers a unique twist on classic comfort flavors.
Ingredients
Scale
Dough Ingredients
- 3 cups bread flour
- 1/2 cup active sourdough starter
- 1 1/4 cups warm water
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder (optional)
Mix-ins
- 1/2 cup mini chocolate chips
- 1/2 cup chopped milk chocolate
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Instructions
- Mix Ingredients: In a large bowl, combine the active sourdough starter with warm water until smooth. Add bread flour, sugar, salt, and cocoa powder if using, stirring until a shaggy dough forms. Cover and let rest for 30 minutes.
- Knead Dough: Knead the dough or perform stretch and folds until it becomes smooth and elastic, developing the gluten structure essential for good rise and texture.
- Incorporate Mix-ins: Gently fold in the mini chocolate chips, chopped milk chocolate, mini marshmallows, and crushed graham crackers, evenly distributing them without overworking the dough to maintain a tender crumb.
- First Rise: Cover the dough and let it rise at room temperature for 4 to 6 hours. During the first 2 hours, perform a few stretch and folds to strengthen the dough. The dough should double in size.
- Shape and Proof: Shape the risen dough into a round loaf and place it seam-side up in a floured proofing basket. Cover and refrigerate for 8 to 12 hours to develop flavor and improve texture.
- Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven placed inside to heat thoroughly, ensuring a perfect crust and even baking.
- Bake Bread: Carefully turn the chilled dough onto parchment paper, score the top with a sharp knife, then transfer it into the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes until the crust is a deep golden brown.
- Cool and Serve: Remove the bread from the Dutch oven and allow it to cool completely before slicing to prevent the marshmallows from sticking and to let the crumb set properly.
Notes
- Use freeze-dried marshmallows if available to minimize melting during baking.
- If marshmallows melt too much during mixing, add them during the final stretch and fold to preserve their shape.
- Store the cooled bread tightly wrapped at room temperature for up to 2 days for best freshness.
