Description
S’mores Sourdough Bread is a delicious fusion of rustic sourdough with gooey mini marshmallows, melty chocolate chunks, and an optional graham cracker crunch. This unique homemade bread offers a perfect balance of tangy sourdough flavor and nostalgic campfire s’mores sweetness, ideal for cozy nights, special treats, or sharing at gatherings.
Ingredients
Scale
Main Ingredients
- 1 cup active sourdough starter (bubbly and fed within last 4–6 hours)
- 4 cups bread flour
- 1 1/2 cups room temperature water
- 1 1/2 teaspoons salt
- 1 cup mini marshmallows
- 1 cup chocolate chunks or chips
Optional Ingredients
- 1/2 cup graham cracker crumbs (for sprinkling on top or folding inside)
- 1/2 cup chopped toasted almonds or walnuts (for nutty addition)
- 1/2 teaspoon cinnamon or a pinch of cayenne (for spiced twist)
Instructions
- Prepare the Starter and Mix the Dough: Ensure your active sourdough starter is bubbly and fed within the last 4-6 hours. In a large mixing bowl, combine bread flour, room temperature water, and the starter. Mix until you have a shaggy dough, then let it rest for about 30 minutes to hydrate the flour fully.
- Add Salt and Begin Kneading: Sprinkle salt over the rested dough, then knead by hand or mixer using gentle folding and stretching to develop gluten without overworking. Knead until smooth and elastic, about 10 minutes.
- Bulk Fermentation and Folding: Cover the dough and ferment at room temperature for 4-6 hours. During the first 2 hours, perform gentle stretch and folds every 30-45 minutes to strengthen dough and distribute air bubbles.
- Incorporate Marshmallows and Chocolate: When the dough is nearly fully fermented, gently fold in the mini marshmallows and chocolate chunks, taking care not to crush them to preserve texture during baking.
- Shape and Proof: Shape the dough into a round or oval loaf depending on your baking vessel. Place it in a floured proofing basket or bowl, cover, and proof for 1-2 hours until it slightly puffs and springs back slowly when poked.
- Score and Bake: Preheat oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 30 minutes. Transfer loaf onto parchment paper, score the top with a sharp knife, and bake covered for 20 minutes. Remove cover and bake an additional 20-25 minutes until golden brown and crusty.
- Cool and Enjoy: Remove bread from oven and cool completely on a wire rack before slicing, allowing the crumb to set and marshmallows to remain gooey but stable inside.
Notes
- Use room temperature water to activate the starter and speed fermentation.
- Fold in marshmallows gently at the end to avoid melting or losing texture.
- Score the loaf creatively to enhance oven spring and crust appearance.
- Let the bread cool fully to prevent gumminess and stabilize texture.
- Use high-quality chocolate for better melting and flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 8g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg