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S’mores Sourdough Bread

S’mores Sourdough Bread
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This S’mores Sourdough Bread recipe marries the tangy, crusty charm of traditional sourdough with the sweet, gooey delights of classic s’mores—melty chocolate chunks, toasted marshmallows, and crunchy graham cracker crumbs—resulting in a unique, comforting bread perfect for sharing at breakfast or cozy gatherings.

Ingredients

Main Ingredients

  • Active sourdough starter (fed within last 6-12 hours) – quantity as needed for your preferred loaf size
  • All-purpose flour – quantity adjusted according to dough hydration, typically around 3 to 4 cups
  • Water – enough to hydrate flour properly, approximately 1 to 1 1/2 cups
  • Salt – about 1 to 2 teaspoons

S’mores Add-ins

  • Semi-sweet or milk chocolate chunks – 1 to 1 1/2 cups
  • Mini marshmallows – 1 cup
  • Graham cracker crumbs – 1/2 to 3/4 cup
  • Optional sugar – 1 to 2 teaspoons (to enhance sweetness)

Instructions

  1. Prepare Your Starter: Ensure your sourdough starter is active, bubbly, and fed within the last 6 to 12 hours to guarantee proper rise and a rich tangy flavor.
  2. Mix the Dough: In a large bowl, combine the sourdough starter, all-purpose flour, water, and salt. Stir until just mixed, then let the dough rest for 30 minutes (autolyse) to fully hydrate the flour and improve texture.
  3. Knead and Bulk Ferment: Knead the dough gently on a floured surface for about 10 minutes until smooth and elastic. Place it in a covered bowl and ferment at room temperature for 4 to 6 hours, or until it roughly doubles in size.
  4. Fold in the S’mores Ingredients: Gently fold in the chocolate chunks, mini marshmallows, and graham cracker crumbs, making sure they are evenly distributed without deflating the dough.
  5. Shape and Proof: Shape the dough into a tight round loaf and place it in a floured banneton or proofing basket. Cover and let it proof for another 2 to 3 hours until puffed and springy.
  6. Bake to Golden Perfection: Preheat oven to 450°F (230°C) with a Dutch oven inside. Transfer dough carefully into the hot Dutch oven, score the top to allow expansion, cover, and bake for 20 minutes. Remove lid and bake for an additional 20 to 25 minutes until deeply golden and crusty.
  7. Cool and Enjoy: Cool the bread completely on a wire rack before slicing, allowing gooey s’mores components to set, preventing stickiness or crumbliness.

Notes

  • Use an active, well-fed sourdough starter for optimal rise and flavor.
  • Fold marshmallows in gently to avoid premature melting.
  • Score the dough sharply to promote steam release and oven spring.
  • Monitor baking times closely to achieve a deeply browned crust without burning marshmallows.
  • Allow bread to cool fully before slicing to maintain the ideal texture.

Nutrition

Keywords: sourdough bread, s’mores bread, chocolate bread, marshmallow bread, graham cracker bread, dessert bread, homemade sourdough, sweet bread

Find it online: https://marysplate.com/smores-sourdough-bread/