S'mores Sourdough Bread

5 from 1 vote

Is it bread or dessert? Good news, it can be both! This S'mores Sourdough Bread is infused with the flavors of graham crackers, marshmallows, and milk chocolate in every bite, giving you the most amazing bread you've ever had.

Prep Time16

Cook Time55

Cooling Time3

Total Time19 55

Course: Bread, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 193kcal

Author: Nicole Durham

Cost: Recipe $3.02 / Serving $0.19

Equipment

Silicone Bread Sling *or parchment paper
Kitchen Scale
Measuring Cups
Mixing Bowls
Plastic Wrap
Sourdough Bread Proofing Baskets

Ingredients

For the Dough

310 g water ($0.00)
100 g active sourdough starter ($0.10)
25 g granulated sugar ($0.03)
15 g vanilla extract (1 tablespoon) ($0.04)
500 g bread flour ($0.86)
10 g salt ($0.01)

Mix-ins

75-80 g milk chocolate bars, chopped, or chocolate chips ($1.20)
60 g mini marshmallows ($0.27)

For the Graham Cracker Swirl:

28 g unsalted butter, melted ($0.23)
4 sheets graham crackers, crushed into crumbs ($0.24)
13 g brown sugar ($0.03)
1 pinch salt ($0.01)

Instructions

Mix dough. In a large mixing bowl, combine the water, sourdough starter, granulated sugar, vanilla extract, bread flour, and salt. Mix until a shaggy dough forms. Cover and rest for 30 minutes.
Stretch and fold. Over the next 2 to 3 hours, perform 3 to 4 sets of stretch-and-folds. During the final fold, gently incorporate the chopped chocolate and marshmallows.
Bulk ferment. Let the dough rise at room temperature (70–75°F) until increased by about 75 to 90 percent in volume, airy, and slightly jiggly when the bowl is nudged.
Prepare graham swirl. Turn the dough out onto a lightly floured surface and gently stretch into a rectangle. Let rest briefly. In a small bowl, mix together the melted butter, graham cracker crumbs, brown sugar, and salt.
Add swirl. Spread about half of the graham cracker mixture evenly over the dough. Avoid overfilling, as too much can weigh down the loaf.
Shape dough. Roll the dough loosely into a log, similar to a cinnamon roll. Fold the bottom edges under using a tri-fold motion to create surface tension.
Cold proof. Lightly flour a banneton with rice flour. Optionally sprinkle some of the remaining graham mixture inside. Place the dough seam-side up in the banneton, pinch edges to seal, cover, and refrigerate overnight for 8 to 12 hours.
Preheat oven. Place a Dutch oven with the lid on into a cold oven and preheat to 450°F.
Bake. Transfer the dough onto parchment paper or a silicone sling and score the top. Carefully place into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake an additional 20 minutes.
Check doneness. The bread is done when the internal temperature reaches 205°F. If needed, bake an additional 5 to 10 minutes, tenting loosely with foil if browning too quickly.
Cool and serve. Remove the bread from the Dutch oven and cool on a wire rack for at least 3 hours, or until completely cool before slicing.

Notes

Check doneness with a thermometer: Bread is ready when it reaches 205°F internally.
Foil tent if needed: If the crust darkens too quickly, cover loosely with foil during the last part of baking.
Marshmallow pockets are normal: They melt during baking and can leave airy spots, this is expected and delicious!
Cool before slicing: Let bread rest at least 1 hour so chocolate and marshmallows set.
Storage: Keep at room temperature up to 3 days, or freeze slices for up to 3 months.

Nutrition