Description
This indulgent S’mores Sourdough Bread combines the tangy flavor of classic sourdough with sweet chocolate chips, gooey marshmallows, and a buttery graham cracker crust, creating a perfect fusion of campfire favorites baked into a crusty, artisan loaf. Ideal for breakfast or a decadent snack, this bread is impressive yet straightforward to make with a slow fermentation and baking in a Dutch oven for a crispy crust and soft, flavorful crumb.
Ingredients
Scale
Dough Ingredients
- 500 grams bread flour
- 350 grams water
- 50 grams active sourdough starter
- 10 grams salt
- 50 grams sugar
Mix-ins
- 100 grams chocolate chips
- 60 grams marshmallows
Graham Cracker Topping
- 56 grams unsalted butter
- 4 crushed graham crackers
Instructions
- Mix Dough: In a large 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 allow the flour to hydrate fully.
- Incorporate Mix-ins: Perform a stretch and fold technique on the dough to start gluten development. Gently fold in the chocolate chips and marshmallows without deflating the dough.
- Develop Gluten: Let the dough rest for another 30 minutes, then repeat the stretch and fold process to further develop the gluten structure, ensuring a good crumb texture.
- Bulk Fermentation: Allow the dough to ferment at room temperature for 10 to 14 hours. This long fermentation enhances flavor and creates a light, airy bread.
- Prepare Graham Cracker Topping: Melt the unsalted butter and mix thoroughly with crushed graham crackers until well combined, creating a sticky, buttery topping.
- Shape and Add Topping: Turn the dough out onto a lightly floured surface and shape into a square. Spread the graham cracker butter mixture evenly over the dough’s surface, then fold the dough over itself to enclose the topping. Place shaped dough into a proofing basket for support.
- Cold Proof: Refrigerate the dough in the proofing basket for at least 8 hours. This delayed proof improves flavor and dough strength.
- Preheat Oven and Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to ensure it’s thoroughly heated for baking.
- Score and Bake: Carefully remove the dough from the fridge, score the top with a sharp blade to allow expansion, then place it into the hot Dutch oven. Bake covered for 30 minutes to create steam for a crisp crust.
- Finish Baking Uncovered: Remove the lid and continue baking the bread for an additional 10 to 15 minutes, or until the crust turns a rich golden brown with a slight caramelization from the sugar and butter.
Notes
- Use an active, bubbly sourdough starter for best fermentation results.
- The stretch and fold technique helps develop gluten without kneading.
- Refrigeration during cold proof slows fermentation and enhances flavor complexity.
- Use a Dutch oven to trap steam, creating a moist environment for a crispy crust.
- Allow the bread to cool completely before slicing to set the crumb and avoid gummy texture.
