Description
This decadent S’mores Sourdough Bread combines the tangy depth of traditional sourdough with the nostalgic flavors of classic s’mores. Featuring a soft, chewy bread studded with chocolate chips and marshmallows, and a crunchy graham cracker crust with buttery richness, this recipe elevates a beloved campfire treat into a gourmet loaf perfect for any occasion.
Ingredients
Scale
Dough
- 500 grams bread flour
- 350 grams water
- 50 grams active sourdough starter
- 10 grams salt
- 50 grams sugar
Fillings and Topping
- 100 grams chocolate chips
- 60 grams marshmallows
- 56 grams unsalted butter (melted)
- 4 graham crackers, crushed
Instructions
- Mix Dough: In a mixing bowl, combine bread flour, water, active sourdough starter, sugar, and salt. Stir until a shaggy dough forms that just comes together. Cover and let it rest for 30 minutes to hydrate the flour.
- Stretch and Fold with Fillings: Perform several stretch and fold cycles to develop gluten, simultaneously folding in the chocolate chips and marshmallows evenly into the dough without crushing them.
- Bulk Fermentation: Allow the dough to rise at room temperature for 10 to 14 hours, or until it has expanded by approximately 75%, giving the bread its characteristic sourdough texture and flavor.
- Prepare Graham Cracker Mix: In a small bowl, combine melted unsalted butter with crushed graham crackers to create a buttery, crumbly mixture that will add texture and flavor to the crust.
- Shape and Incorporate Topping: On an unfloured surface, shape the dough into a tight round loaf while folding in the graham cracker mixture evenly throughout the dough for an added crunch.
- Chill Dough: Place the shaped dough in the refrigerator and chill for at least 8 hours. This cold proof enhances flavor and makes baking easier.
- Bake: Preheat your oven along with a Dutch oven to 450°F (232°C). Carefully transfer the dough into the hot Dutch oven. Bake covered for 30 minutes to trap steam, then remove the lid and bake an additional 10-15 minutes until the crust is golden brown and crisp.
Notes
- Ensure your sourdough starter is active and bubbly before beginning for best rise.
- Do not overmix when adding chocolate chips and marshmallows to avoid melting them prematurely.
- Use a Dutch oven or similar heavy, lidded pot to trap steam, which helps develop a crispy crust.
- Chilling the dough overnight improves flavor and makes it easier to handle during baking.
- Let the baked bread cool completely before slicing to allow the interior to finish setting.
