S’mores Sourdough Bread: A Sweet Twist on Artisan Baking
If you love the nostalgic flavors of campfire s’mores and the tangy goodness of homemade sourdough, this S’mores Sourdough Bread is the perfect recipe to try. Combining gooey marshmallows, rich chocolate, and crunchy graham crackers with a classic sourdough loaf creates a unique treat that’s equal parts rustic and indulgent.
Whether you’re looking for a fun weekend baking project or a creative way to satisfy your sweet tooth, this loaf delivers all the flavors of your favorite campfire dessert in every slice. We love this take on sourdough bread. Its sweet and nostalgic.
Why You’ll Love This Recipe
S’mores Sourdough Bread offers the best of both worlds. The natural tanginess of sourdough balances the sweetness of the chocolate and marshmallows, creating a flavor combination that isn’t overly sweet. The graham crackers add a subtle crunch and the familiar honey-cinnamon notes that make s’mores so irresistible.
The result is a beautifully crusty loaf with pockets of melted chocolate and toasted marshmallow throughout.
The best part about it is that the marshmallows melt into the dough making sweet pockets of goodness. You may notice that there are some bigger holes in your bread where them marshmallows were, because they melt into the bread.
S’mores Sourdough Bread
Ingredients
- 625 grams white bread flour about 4 cups
- 100 grams active sourdough starter about 1 cup
- 10 grams salt about 1 3/4 teaspoon
- 450 gram water about 1 1/2 cup
Inclusions
- 2 cups chocolate chips or chunks
- 2 cups mini marshmallows
- 2-3 graham crackers crushed into small pieces
Instructions
- Take your sourdough start, water, and flour and put them in a large mixing bowl. Use a wooden spoon or dough spoon to mix the ingredients together.
- It will begin to be too sticky and dense to manage with a spoon. Mix with your hand until it is completely combined. Let this sit for one hour. This is the autolyse stage. Once the hour has passed you will add the salt and let it sit another 30 minutes.
- Now you will do your first stretch and fold or coil fold. There are two different options. You can stretch and fold which means you pull the dough up from one corner and stretch it and then fold it over the top fo the dough, rotate and do the same action 4 times for the dough.Coil fold is where you lift the dough from underneath with two hands, pulling the dough up and then folding it down in half on itself as you let it back down. I You then rotate the bowl and repeat this 3 more times rotating the bowl each time.`
- Let the dough rest another 30 minutes and repeat the coil fold or stretch and fold. (having wet hands makes this so much easier)
- Repeat this 3 -4 more times. You can do it up to 6 times.
- Once you are at this point you will notice the dough has a very different texture and should be very jiggly.
- Once it had doubled in size, its time to shape your dough and prepare it for the fridge! This will make one large loaf or two smaller loaves. This could take anywhere from 3-8 hours to bulk ferment.
- When you are ready to shape your dough prior to baking, gently stretch your dough into a rectangle shape appx 12 by 18 inches. Spread about half of the marshmallows, chocolate and graham crackers onto the surface Now fold over 1/3 of the dough, like a letter. Add more of the three ingredients. Now fold the other 1/3 over. If you have any more ingredients, you can add them here. Now roll up the dough, pinch the sides and carefully shape it into a ball.
- Its time to get a bowl ready. You can use a regular large mixing bowl, but it is recommended to use a bread banneton proofing basket.
- If you use a bowl, line it with a towel, and flour the towel heavily to prevent the dough from sticking. I like to use rice flour for this because it tends to not absorb into the dough.
- If you use a bread banneton basket, flour it as well.
- Take the dough and lift it up, flip it over and put the finished side of the dough down into the bowl or banneton. Cover with plastic wrap and use a rubber band to secure the plastic wrap around the bowl.
- Put the bowl in the fridge and let it sit in there for at least 12 hours. You can go as far as 24 hours.
- When you are ready to bake, let the oven preheat to 450 degrees while this is happening. Put your dutch oven in the oven to preheat with the oven. You want your pan to be hot.
- Lay out some parchment paper, and take the dough gently out of the bowl and flip it over so the smooth side of the dough is on top. Lay it on the parchment paper
- Cut some slits or designs in the dough to allow for more of a rise. Make sure to cut a long deep cut across the length of the dough, either in the middle or to one side. You can use a scoring lame or a sharp knife.
- Immediately take your hot dutch oven out of the oven and take hold of the parchment paper with the dough. Put it inside the dutch oven and carefully place the lid on and put it in the oven to bake.
- If you want, you can add a couple ice cubes on the outside of the parchment paper between the pan and the paper. This will give the crust a bubbly surface and allow more of a rise!
- Bake the dough for 35 minutes. Check around 30 minutes and see if it is done. Tap it, it should feel hollow. You can take the top off of the pan and let it bake if the top is not golden brown. Cook with the top off for another 15-20 minutes.*If you make two smaller loaves your baking time will be less.
- Take it out of the oven when it is done and let it cool completely on a rack before cutting.
Nutrition
What Makes S’mores Sourdough Special?
Traditional sourdough is often associated with savory flavors, but sweet inclusions work surprisingly well in naturally fermented bread. The long fermentation process develops depth and complexity, making the chocolate flavors richer and the sweetness more balanced.
As the loaf bakes, the marshmallows soften and caramelize while the chocolate melts into delicious pockets throughout the crumb. Every slice is packed with flavor and texture.
S’mores Sourdough Bread Serving Ideas
This sweet sourdough loaf is incredibly versatile. Try serving it:
- Toasted with butter for breakfast
- As a sweet afternoon snack
- Warmed slightly to melt the chocolate
- Topped with cream cheese or mascarpone
- As a unique dessert with a scoop of vanilla ice cream
For an extra indulgent treat, toast a slice and spread it with chocolate hazelnut spread. You really cannot go wrong with this amazingly sweet bread.
Tips for Success
To get the best results from your S’mores Sourdough Bread:
- Use an active, bubbly sourdough starter.
- Fold the inclusions into the dough gently to prevent tearing.
- Freeze mini marshmallows before adding them to help them hold their shape during fermentation.
- Use high-quality chocolate chunks instead of chips for larger pockets of melted chocolate.
- Add extra graham cracker pieces on top before baking for a beautiful finish.
Storage and Freezing
Store your loaf in an airtight container or bread bag for up to three days. Because of the sweet inclusions, this bread is best enjoyed fresh. If you’d like to keep it longer, slice and freeze individual portions. Simply toast straight from frozen whenever a craving strikes.
Will you make this s’mores sourdough bread?
S’mores Sourdough Bread is a fun and unexpected way to elevate your sourdough baking. With rich chocolate, gooey marshmallows, crunchy graham crackers, and the signature tang of sourdough, this loaf captures the magic of a campfire favorite in artisan bread form.
Whether you’re sharing it with friends, serving it at brunch, or enjoying a slice with your morning coffee, this sweet sourdough creation is sure to become a memorable favorite.
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