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S’mores Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 14 hours 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This S’mores Sourdough Bread combines the tangy flavor of traditional sourdough with the sweet, nostalgic elements of a campfire treat. Chocolate chips, chopped milk chocolate, mini marshmallows, and crushed graham crackers are folded into the dough, creating a unique dessert loaf that’s perfect for snacking or special occasions. The bread is baked in a Dutch oven to achieve a deep golden crust and soft, gooey interior.

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

  1. Mix the starter and water: In a large bowl, combine the active sourdough starter with warm water and mix until blended.
  2. Form the dough: Add the bread flour, sugar, salt, and cocoa powder if using. Stir until a shaggy dough forms. Cover and let it rest for 30 minutes to hydrate the flour.
  3. Knead and develop gluten: Knead by hand or use the stretch and fold method until the dough becomes smooth and elastic, which usually takes about 5 to 10 minutes.
  4. Incorporate mix-ins: Gently fold in the mini chocolate chips, chopped milk chocolate, mini marshmallows, and crushed graham crackers, ensuring even distribution without overworking the dough to avoid melting the marshmallows.
  5. Bulk fermentation: Cover the bowl and let the dough rise at room temperature for 4 to 6 hours, performing a few stretch and folds during the first 2 hours to strengthen the dough. The dough should roughly double in size.
  6. Shape and cold proof: Shape the dough into a round loaf and place it seam side up in a floured proofing basket. Cover and refrigerate for 8 to 12 hours for a longer, slow fermentation and enhanced flavor.
  7. Preheat oven and Dutch oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat thoroughly.
  8. Prepare to bake: Remove the cold dough from the fridge, turn it out onto a piece of parchment paper, and score the top with a sharp knife or razor blade to allow controlled expansion during baking.
  9. Bake covered: Carefully transfer the parchment paper with the dough into the hot Dutch oven. Cover and bake for 20 minutes to create steam and a crust.
  10. Bake uncovered: Remove the Dutch oven lid and continue baking for another 20 to 25 minutes until the crust is deep golden brown and crisp.
  11. Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing to prevent the marshmallows inside from sticking.

Notes

  • Using freeze-dried marshmallows can help reduce melting for a cleaner distribution in the dough.
  • If marshmallows melt too much during mixing, add them during the final stretch and fold of the bulk fermentation instead.
  • Store the bread tightly wrapped at room temperature for up to 2 days to maintain freshness.

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Find it online: https://dessertpinspiration.com/smores-sourdough-bread-recipe/