Description
This delightful S’mores Sourdough Bread combines the rustic tanginess of sourdough with the sweet, nostalgic flavors of classic s’mores—gooey marshmallows, melty chocolate chips, and crunchy graham cracker butter mixture. Perfectly crusty on the outside and soft inside, this artisanal loaf is baked in a Dutch oven for an ideal crust and crumb, making it an irresistible treat for breakfast, dessert, or snacks.
Ingredients
Scale
Dough Ingredients
- 500 grams bread flour
- 350 grams water
- 50 grams active sourdough starter
- 10 grams salt
- 50 grams sugar
Mix-ins & Toppings
- 100 grams chocolate chips
- 60 grams marshmallows
- 56 grams unsalted butter
- 4 crushed graham crackers (about 40 grams)
Instructions
- Mix and Autolyse: In a mixing bowl, combine bread flour, water, active sourdough starter, sugar, and salt until a shaggy dough forms. Cover and let it rest for 30 minutes to hydrate the flour.
- Stretch and Fold with Mix-ins: Perform a stretch and fold on the dough to start gluten development. Gently incorporate the chocolate chips and marshmallows evenly into the dough without deflating it.
- Second Rest and Additional Stretch and Fold: Let the dough rest for another 30 minutes, then perform another set of stretch and folds to strengthen the dough and distribute ingredients well.
- Bulk Fermentation: Allow the dough to ferment at room temperature for 10 to 14 hours, until it has visibly expanded and shows bubbles forming.
- Prepare Graham Cracker Mixture: Melt the unsalted butter and mix it thoroughly with the crushed graham crackers to create a sticky crumb topping.
- Shape and Fill: On a lightly floured surface, shape the dough into a square. Spread the graham cracker and butter mixture evenly over the surface, fold the dough to enclose the mixture, then place the shaped dough seam-side up into a proofing basket.
- Cold Proof: Refrigerate the covered dough for at least 8 hours to develop flavor and structure.
- Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside to get it thoroughly hot.
- Score and Bake: Remove the dough from the fridge and gently transfer it to parchment paper. Score the top of the loaf to allow controlled expansion. Place it inside the hot Dutch oven, cover, and bake for 30 minutes.
- Finish Baking: Remove the Dutch oven lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown and crisp.
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing to preserve the crumb’s texture.
Notes
- Ensure your sourdough starter is active and bubbly for best rise and flavor.
- Do not overmix once adding the chocolate chips and marshmallows to avoid deflating the dough.
- The graham cracker topping adds a sweet crunch; you can adjust quantity based on preference.
- If you don’t have a Dutch oven, baking on a preheated baking stone with steam added to the oven can work as an alternative.
- Allow bread to cool fully to prevent the marshmallows inside from becoming too sticky when slicing.
