Can I make the dough ahead and bake later?

Absolutely! This dough is very flexible. After shaping, keep it in the fridge for up to 18 hours. Bake straight from cold for the best oven spring and flavor.

What if I don’t have a Dutch oven?

You can bake right on a preheated baking stone or sheet, preferably with a tray of hot water in the oven for steam. The crust may not be as thick, but you’ll still get gorgeous results.

Can I use instant yeast instead of sourdough starter?

You can make a similar bread by substituting the starter with a mix of yeast, flour, and water. The loaf will lack some tang but will still be deliciously soft and sweet.

My bread is dense—what went wrong?

Dense loaves are usually caused by under-proofing (not rising enough before baking) or over-handling the dough. Make sure to let the bread rise until puffy, and add the s’mores mix-ins gently.

S'mores Sourdough Bread Recipe

Description

This S’mores Sourdough Bread combines the tangy flavor of classic sourdough with chocolate chips, marshmallows, crushed graham crackers, and rich butter, creating a decadent, dessert-style loaf reminiscent of campfire s’mores. Perfect for a gourmet twist on homemade bread, this recipe is ideal for special gatherings or sweet breakfasts.

Ingredients

Units Scale

For the Dough

500 grams bread flour (3 1/2 cups)
350 grams water (1 1/2 cups)
50 grams active sourdough starter (1/4 cup)
50 grams sugar (1/4 cup)
10 grams salt (1 1/2 teaspoon)

Mix-ins

100 grams chocolate chips (2/3 cup)
60 grams marshmallows

For the Filling

56 grams unsalted butter (4 Tablespoons)
4 graham crackers, crushed

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Instructions

Mix the Base Dough: In a large mixing bowl, combine bread flour, water, active sourdough starter, sugar, and salt until a shaggy dough forms. Cover the bowl and let the dough rest at room temperature for about 30 minutes.
First Stretch and Fold with Add-ins: About 30 minutes later, perform a set of stretch and folds by pulling and folding the dough over itself, then add the chocolate chips and marshmallows, incorporating them evenly throughout the dough.
Additional Stretch and Folds: Perform 1-2 more sets of stretch and folds, spacing them 30 minutes apart. This process helps develop the gluten structure in the bread.
First Rise (Bulk Fermentation): Cover the dough and let it ferment at room temperature for 10-14 hours, until the dough has risen by about 75% and shows plenty of bubbles.
Prepare Filling: While the dough is finishing its bulk fermentation, melt the unsalted butter in the microwave and crush the graham crackers. Mix the melted butter and crushed graham crackers together to form the filling mixture.
Shape the Dough and Add Filling: On an unfloured surface, gently stretch the dough out into a thick square. Spread two-thirds of the butter and graham cracker mixture over the dough, then fold the dough so the ends meet in the center. Add the remaining butter and graham cracker mixture on top, and roll up the dough like a log. Pinch the seams closed and place it seam-side up in a proofing basket.
Cold Proof: Cover the dough and transfer it to the refrigerator. Let it proof for at least 8 hours or overnight. This step deepens the flavors and helps develop a great crust.
Preheat Oven: About an hour before baking, preheat your oven and a Dutch oven to 450℉ (232℃).
Score and Bake: Remove the dough from the fridge, score the top with a lame or sharp knife, and carefully transfer it to the hot Dutch oven. Bake covered at 450℉ for 30 minutes, then remove the lid and bake for an additional 10-15 minutes until deeply golden brown. The loaf should sound hollow when tapped and reach an internal temperature of 205℉.
Cool and Serve: Let the bread cool completely on a wire rack before slicing to enjoy the gooey, chocolatey s’mores swirls.

Notes

If your house is cooler than 68℉ (20℃), the dough may take much longer to rise. Let it ferment in a warmer spot for better results.
If your environment is warmer than 75℉ (24℃), the dough may proof too quickly and risk over-proofing overnight. Use cold water for mixing and shorten fermentation time if needed.
For best flavor and texture, let the bread cool completely before slicing.
Store leftovers in a sealed container at room temperature for 1-2 days or freeze slices for longer storage.

Nutrition

Serving Size: 1 slice (approximately 1/12 of loaf)
Calories: 250
Sugar: 9g
Sodium: 250mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg