Description
S’mores Sourdough Bread is a delightful fusion of classic campfire flavors and artisanal baking. This recipe combines a tangy sourdough base with sweet chocolate chips, gooey marshmallows, and a buttery graham cracker swirl, creating a unique, indulgent loaf perfect for breakfast, snacks, or dessert. The bread is naturally fermented, resulting in a chewy texture and complex flavor enhanced by a crisp crust from baking in a Dutch oven.
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 Mixture
- 4 crushed graham crackers
- 56 grams unsalted butter (melted)
Instructions
- Mix the Dough: Combine bread flour, water, active sourdough starter, sugar, and salt in a mixing bowl until a shaggy dough forms. Let the dough rest for 30 minutes to hydrate and allow initial fermentation.
- Add Mix-ins and Stretch & Fold: Perform a stretch and fold technique on the dough to develop gluten, then gently mix in the chocolate chips and marshmallows to evenly distribute them without deflating the dough.
- Rest and Repeat Stretch & Fold: Allow the dough to rest for another 30 minutes, then repeat the stretch and fold process to further strengthen the dough’s gluten network.
- Bulk Fermentation: Let the dough ferment at room temperature for 10 to 14 hours, allowing it to rise and develop its sourdough flavor and texture fully.
- Prepare Graham Cracker Mixture: Melt the unsalted butter and mix it with the crushed graham crackers to create a flavorful spread.
- Shape and Fill: Shape the dough into a square, spread the graham cracker butter mixture evenly on top, then fold the dough to encase the filling, and place the shaped loaf into a proofing basket.
- Cold Proof: Refrigerate the dough for at least 8 hours to develop flavor and improve the dough’s texture through slow cold fermentation.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside to ensure it is thoroughly heated for baking.
- Score and Bake: Remove the dough from the refrigerator, score the loaf’s surface with a sharp blade to control expansion, then place it covered in the preheated Dutch oven. Bake covered for about 30 minutes.
- Finish Baking Uncovered: Remove the cover and bake for an additional 10 to 15 minutes until the crust becomes golden brown and crisp.
Notes
- Use active and bubbly sourdough starter for best rise and flavor.
- Be gentle when mixing in chocolate chips and marshmallows to preserve dough structure.
- The cold proof enhances flavor development and makes the dough easier to handle.
- Ensure your Dutch oven is fully preheated before baking to maximize oven spring and crust formation.
- Adjust baking times slightly depending on your oven’s heat distribution.
- Store leftover bread in an airtight container to maintain freshness, or freeze slices for longer storage.
