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Sourdough s’mores bread

5 from 2 votes
Sourdough and s’mores—two of my favorite things—come together in this irresistible, chocolatey, marshmallow-studded loaf that tastes just like a cozy campfire treat. The tangy depth of sourdough balances the sweetness of the classic s’mores ingredients, making it a fun and unique bake perfect for sharing!
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Prep Time 10 minutes
Cook Time 45 minutes
18 hours
Total Time 18 hours 55 minutes
Course: bread, sourdough
Ingredients Equipment Method

Ingredients
  

  • 100 grams active sourdogh starter
  • 325 grams water
  • 500 grams bread flour
  • 10 grams salt
  • 130 grams  chocolate chips
  • 100 grams  mini marshmallows
  • 1 sleeve  graham crackers, crushed into bite-sized pieces

Equipment

  • Dutch oven
  • Large mixing bowl 
  • beeswax Cover 
  • Parchment paper

Method
 

Mix the Dough
  1. Combine the sourdough starter, water, bread flour, and salt in a large mixing bowl. Mix until a shaggy dough forms. Cover using beeswax wrap and let it rest for 1 hour to allow the flour to hydrate.
Add the Chocolate & Marshmallows
  1. After the rest, incorporate the chocolate chips and mini marshmallows into the dough. Perform your first set of stretch and folds, ensuring the add-ins are evenly distributed.
 Stretch and folds
  1. Do three sets of stretch and folds, spacing them 40 minutes apart. This helps build strength and structure in the dough.
 Shape & Add the Graham Crackers
  1. When it’s time for final shaping, gently flatten the dough slightly and sprinkle the crushed graham crackers over the surface. Shape the dough into a boule or batard, tucking in the graham cracker pieces as you shape it. Place the dough into a floured banneton or lined bowl.
Overnight Cold Fermentation
  1. Cover the shaped dough and place it in the refrigerator overnight (8-12 hours). This slow fermentation enhances the flavor and gives the dough structure.
Bake
  1. Preheat your oven to 450°F (232°C). Place a Dutch oven inside to heat up. Once preheated, carefully flip the dough onto parchment paper, score the sourdough smores bread with one deep score, then transfer into the hot Dutch oven.
    Bake for 40 minutes with the lid on then Remove the lid and bake for another 5-10 minutes to develop a golden, crispy crust.
Cool & Enjoy
  1. Allow the bread to cool completely before slicing (I know, the wait is tough!). The chocolate will be gooey, the marshmallows will have melted into caramelized pockets of sweetness, and the graham crackers will add a delightful swirl of honey flavor.