S’mores Sourdough Recipe

Imagine combining the nostalgic flavours of a classic campfire treat with the comforting texture of sourdough bread. That’s what you get with this S’mores Sourdough Bread! It’s truly a dessert lover’s dream. This s’mores sourdough bread recipe blends sweet and savoury, featuring ooey-gooey marshmallows, rich chocolate, and crunchy graham crackers, all swirled together in a beautifully fermented dough.

Whether you’re a seasoned sourdough baker or just starting out, this recipe is sure to impress. Plus, this loaf is surprisingly versatile! You can serve it as a decadent dessert, enjoy it for breakfast, or bring it to any gathering as a sweet treat. Let’s get started on creating this irresistible S’mores Sourdough treat!

Why You’ll Love This Sourdough Recipe

You’re going to love this sourdough recipe! It combines the unique taste of sourdough with the sweetness of chocolate, marshmallows, and graham crackers, and trust me, it’s a fantastic mix. This treat is perfect for sharing at get-togethers and will impress your family and friends. Plus, it’s fun to try something new with your baking! You can make it your own by adding your favourite chocolate or swapping the graham crackers for another cookie crumb. It’s a delicious take on the classic S’mores Sourdough recipe.

Ingredients You Will Need for This Recipe

• Sourdough Starter
• All-Purpose Flour
• Room Temperature Filtered Water
• Salt
• Graham Crackers
• Chocolate
• Marshmallows

How Can I Customize This S’mores Sourdough Recipe?

One of the best things about this S’mores Sourdough Bread is how easily you can adapt it to suit your preferences or get creative with new flavours. Here are some ideas to customize the recipe and make it uniquely yours:

1. Switch Up the Chocolate

• Use dark chocolate for a richer, less sweet flavour.
• Try milk chocolate for a classic s’mores taste.
• Go bold with white chocolate for a creamy, sweet twist.
• To add a fun twist, experiment with flavoured chocolates, like mint or orange-infused varieties.
• Make the base of the chocolate.

2. Play with the Crackers

• Replace graham crackers with biscoff cookies, Oreos, or your favourite cookie for a different texture and flavour.
• Use chocolate graham crackers for double the chocolate goodness in your S’mores Sourdough.

How To Store the S’mores Sourdough Bread

Short-Term Storage: Keep the loaf in a paper bag or bread box at room temperature for up to 3 days.

Long-Term Storage: Slice the bread and freeze individual slices in an airtight container or freezer bag for up to 3 months.

Don’t have a sourdough starter? No Problem! Check out my beginner-friendly sourdough starter guide. 

Having trouble with your sourdough starter? Here are some ways to troubleshoot to get a super strong sourdough starter! 

Need to stock up on sourdough essentials? Check out my sourdough must haves! 

S’mores Sourdough Bread

Delicious and easy s'mores sourdough bread. This recipe is the perfect sweet treat, combining all the best flavours: chocolate, marshmallows, graham crackers, and sourdough. It's a nostalgic sweet treat.

5 from 3 votes

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Prep Time 40 minutes mins

Cook Time 45 minutes mins

Resting/ Fermenting time 20 hours hrs

Total Time 21 hours hrs 25 minutes mins

Course Side Dish

Cuisine American

Servings 12

Equipment

• 1 Large mixing bowl
• Kitchen scale For precise measurements
• Kitchen towel or plastic wrap For covering the dough during fermentation
• Dough whisk or wooden spoon
• Bench scraper or spatula
• Medium-sized bowl or banneton
• Parchment paper or baking sling
• Lame or sharp serrated knife
• Dutch oven

Ingredients

  

Ingredients to make 125 grams of active sourdough starter

• 50 grams Sourdough starter
• 50 grams Filtered room-temperature water
• 50 grams All-purpose unbleached flour or bread flour

Dough Ingredients

• 125 grams Active sourdough starter
• 325 grams Filtered room temperature water
• 500 grams All-purpose unbleached flour OR bread flour
• 10 grams salt

Inclusion Ingredients

• 100 grams chocolate chips
• 70 grams mini marshmallows
• 5 graham crackers

Instructions

 

Feed Your Sourdough Starter

• 8-12 hours before you plan to prep your loaf:
• Combine 50g sourdough starter, 50g water, and 50g flour in a jar.
• Stir until smooth and let it sit at room temperature until it doubles in size and becomes bubbly.
• Note: You will have more starter than needed for the recipe.

Mixing the Dough

• In a large bowl, mix 125g active sourdough starter with 325g warm water. Stir until dissolved into a milky mixture.
• Add 500g flour and 10g salt. Mix until a thick dough forms and no dry pockets remain.
• Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour.

Stretch and Folds

• Perform 3-4 sets of stretch and folds, 30 minutes apart:
• Lift one side of the dough, stretch it upward, and fold it over the center.
• Rotate the bowl and repeat on all sides.
• Keep the dough covered between sets.

Bulk Fermentation

• After the final stretch and fold, cover the dough with a damp kitchen towel or plastic wrap.
• Let the dough rise at room temperature until it looks bubbly, jiggly, and has increased in size.
• Bulk fermentation time will vary depending on your environment. Hot and humid climates will speed up the process, while cooler, drier climates may take longer.

Shape and Cold-Proof

• Flour and Transfer
• Lightly flour your countertop and transfer the dough onto it. If the dough is sticky, use your hands or a bench scraper to gently guide it.
• Shape the Dough
• Flatten the dough into a rectangle, being careful not to tear it.
• Sprinkle a mix of graham crackers, chocolate, and marshmallows evenly over the rectangle.
• Fold the Dough
• Fold one side of the rectangle into the center.
• Sprinkle more inclusions onto the folded section.
• Fold the other side over the top, creating layers with the inclusions.
• Roll into a Burrito Shape
• Add the remaining inclusions on top of the rectangle.
• Roll the dough from one short end to the other, forming a log shape.
• Push and Pull for Tension
• Gently push the dough ball away from you and pull it back to create a smooth, taut top.
• Transfer the dough to a floured banneton or towel-lined bowl, seam side up.

Rest and Refrigerate

• Let the dough sit at room temperature for 30 minutes to an hour.
• Cover it and refrigerate for 4-24 hours. (Longer cold-proofing enhances the sour flavor and digestibility.)
• Tip: Cover the dough with a damp towel to prevent drying out in the fridge.

Score and Bake

• Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
• Gently flip the dough onto parchment paper, seam side down. Dust the top with flour (Thai rice flour works well).
• Score the loaf with a knife or scoring tool to allow gases to escape. Add decorative designs if desired.
• Place the dough in the preheated Dutch oven.
• Baking Instructions
• Bake covered for 30 minutes.
• Remove the lid and bake for an additional 15 minutes.
• Optional: Add extra marshmallows and chocolate to the scored area during the final 15 minutes for a gooey finish.
• Tip: Place a cookie sheet on the rack below the Dutch oven to prevent the bottom of the loaf from burning.

Cool and Enjoy!

• Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.
• For extra flavor, add more graham crackers and chocolate into the scored area while it’s cooling.
• Tip: If you prefer a softer crust, let the loaf cool for 30 minutes uncovered, then cover it with the Dutch oven lid for the remaining cooling time.

Keyword sourdough bread