S’mores Sourdough Bread Recipe

If you’re craving a nostalgic treat with a grown-up twist, this S’mores Sourdough Bread Recipe is exactly what you need. Imagine the rustic tang of sourdough combined with pockets of melted chocolate, gooey marshmallows, and a buttery graham cracker swirl that brings all the magic of campfire s’mores right into your kitchen. This delightful loaf is perfect for sharing, breakfast, or simply satisfying your sweet tooth with a slice of warm comfort that feels both playful and sophisticated. Let me take you through making this irresistible bread that brings smiles and a hint of summer campfire joy anytime of the year.

Ingredients You’ll Need

The magic behind this S’mores Sourdough Bread Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role—from building the perfect sourdough structure to adding those sweet, melty pockets of s’mores goodness.

• 500 grams bread flour: Provides a strong gluten network essential for that classic sourdough chew.
• 350 grams water: Hydrates the flour and activates the sourdough starter for fermentation.
• 50 grams active sourdough starter: The heart of your bread, adding natural leaven and a sour note.
• 10 grams salt: Balances flavor and controls fermentation pace.
• 50 grams sugar: Adds subtle sweetness to complement the chocolate and marshmallows.
• 100 grams chocolate chips: Your pockets of melty chocolate heaven throughout the loaf.
• 60 grams marshmallows: For that gooey, sweet surprise that melts perfectly in baking.
• 56 grams unsalted butter: Used to create a luscious graham cracker swirl.
• 4 crushed graham crackers: Give texture and that unmistakable s’mores flavor twist in the dough.

How to Make S’mores Sourdough Bread Recipe

Step 1: Combine and Rest

Begin by mixing the bread flour, water, active sourdough starter, sugar, and salt in a bowl until you get a rough, shaggy dough. This initial combination starts the gluten development and fermentation process. Letting the dough rest for 30 minutes allows the flour to fully hydrate, making the dough easier to work with in the next steps.

Step 2: Stretch, Fold, and Mix in Treats

Perform a gentle stretch and fold on the dough to encourage elasticity and structure. Now for the fun part—carefully fold in the chocolate chips and marshmallows so they are evenly distributed but not smashed. This is what turns a simple sourdough loaf into a playful s’mores experience baked right into every slice.

Step 3: Rest and Repeat

After folding in the goodies, let your dough rest for another 30 minutes. Then perform another round of stretch and folds. This repetition strengthens the dough’s gluten network, which is essential to hold the mix-ins in place throughout the fermentation and baking process.

Step 4: Bulk Fermentation

Allow the dough to bulk ferment at room temperature for 10 to 14 hours. During this lengthy fermentation, the sourdough culture works its magic, developing flavor complexity and that signature tangy aroma that perfectly balances the sweet s’mores elements.

Step 5: Prepare the Graham Cracker Mixture

While the dough ferments, melt the unsalted butter and stir in the crushed graham crackers. This buttery, crumbly mixture is what you’ll layer into your dough to infuse that signature crunch and flavor that makes the S’mores Sourdough Bread Recipe stand apart.

Step 6: Shape and Add the Graham Swirl

Turn out your dough onto a clean surface and shape it into a square. Spread the graham cracker mixture evenly over the dough, then fold it to encase the buttery crumbs. This swirling technique adds texture and a buttery sweetness throughout the loaf. Place the shaped dough into a proofing basket to hold form during its final rise.

Step 7: Cold Proof

Put your dough in the refrigerator for at least eight hours. Cold proofing slows fermentation, enhances flavor depth, and makes the dough easier to score before baking.

Step 8: Preheat the Oven and Dutch Oven

Preheat your oven to 450℉ with a Dutch oven inside. This hot, enclosed environment will help create a glorious crust while locking in the moisture from the marshmallows and chocolate pockets.

Step 9: Score and Bake

Remove the dough from the fridge, score the top to allow expansion, then carefully place it in your preheated Dutch oven. Bake covered for about 30 minutes, then remove the lid and bake for an additional 10 to 15 minutes until the crust turns a stunning golden brown. Let cool before slicing to reveal the gooey, delicious layers inside.

How to Serve S’mores Sourdough Bread Recipe

Garnishes

A simple sprinkle of powdered sugar or a light drizzle of chocolate ganache can elevate this bread from beloved treat to show-stopping dessert. Toasting a slice slightly and adding a smear of butter or marshmallow fluff amps up the gooey factor for extra indulgence.

Side Dishes

This bread pairs wonderfully with a cup of rich hot chocolate or your favorite coffee concoction for a cozy breakfast or snack. For a brunch spread, serve alongside fresh berries or whipped cream to balance sweetness and provide fresh contrast.

Creative Ways to Present

Try slicing the loaf thick and assembling mini s’mores sandwiches using extra marshmallows and chocolate melted between two slices. Or cut into cubes for fun dipping in chocolate sauces or marshmallow dip. It’s a versatile treat to inspire smiles no matter the occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your S’mores Sourdough Bread Recipe tightly in plastic wrap or store in an airtight container. It’ll stay moist and fresh at room temperature for up to three days, perfect for enjoying daily without losing its charm.

Freezing

To enjoy this bread later, slice it first and freeze the slices between sheets of parchment paper in a freezer bag. This makes thawing quick and convenient, letting you savor that s’mores goodness anytime your cravings strike.

Reheating

Reheat slices in a toaster or oven at low heat to revive the soft texture and melty pockets of chocolate and marshmallow. Avoid microwaving for too long as it can make the bread too chewy and dense. A quick warm-up brings back that fresh-baked feel beautifully.

FAQs

Can I use store-bought yeast instead of sourdough starter?

While you can substitute yeast, it will change the flavor and texture completely. The unique tang and chewy crumb in the S’mores Sourdough Bread Recipe come from natural fermentation with starter, so for an authentic taste, using sourdough starter is best.

What type of chocolate chips work best?

Semisweet chocolate chips are ideal because their slight bitterness balances the marshmallow’s sweetness. But feel free to experiment with milk or dark chocolate depending on your taste preferences.

Can I add nuts or other mix-ins?

Absolutely! Toasted nuts like pecans or walnuts add a great crunch and depth of flavor. Just fold them in along with the chocolate chips and marshmallows for a more complex s’mores loaf.

How do I know when the bread is fully baked?

The loaf should have a deep golden crust and sound hollow when tapped on the bottom. Using an instant-read thermometer, aim for an internal temperature of about 205℉ to ensure it’s fully cooked.

Is the marshmallow safe to eat after baking?

Yes, the marshmallows partially melt and caramelize inside the bread, creating soft, sweet pockets that are delightful and completely safe. They add a gooey texture that complements the bread perfectly without being overly sticky.

Final Thoughts

Making this S’mores Sourdough Bread Recipe is a wonderful way to bring together the comfort of homemade bread with the joyful nostalgia of campfire treats. Each slice offers a happy surprise of gooey marshmallow and rich chocolate wrapped in the tangy sourdough crumb with a buttery graham cracker twist. I hope you find as much joy baking and sharing it as I do eating it. So, gather your ingredients, and treat yourself and your loved ones to a loaf that’s bursting with warmth and sweetness.

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