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.
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.