S’mores Sourdough Bread
- Prep Time: 30 minutes
- Bulk Fermentation Time: 6–8 hours
- Cold Proof Time: 8–12 hours
- Bake Time: 40–45 minutes
- Cooling Time: 1 hour
- Total Time: 16–22 hours
- Difficulty Level: Intermediate
- Yield: 1 large loaf (10–12 slices)
- Course: Breakfast, Dessert, Snack
- Cuisine: American-Inspired Artisan Bread
Why You’ll Love This Recipe
- Combines sourdough and dessert flavors
- Crispy crust with a soft interior
- Loaded with chocolate and marshmallows
- Perfect for special occasions
- Great for sharing
- Unique twist on traditional sourdough
- Excellent toasted or fresh
Ingredients
For the Dough
- 100g active sourdough starter
- 350g bread flour
- 50g whole wheat flour
- 275g warm water
- 8g fine sea salt
- 25g honey
For the S’mores Filling
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed graham crackers
- 1 tablespoon cocoa powder
Optional Topping
- Extra graham cracker crumbs
- Mini chocolate chips
- Flaky sea salt
Equipment Needed
- Large mixing bowl
- Bench scraper
- Dutch oven
- Kitchen scale
- Banneton basket or bowl
- Parchment paper
- Cooling rack
Step 1: Feed Your Starter
Begin by feeding your sourdough starter 4–6 hours before mixing the dough.
The starter should be:
- Bubbly
- Active
- Doubled in size
A strong starter is essential for achieving a good rise and flavor.
Intensity Level: Low
Minimal effort is required, but timing is important.
Step 2: Mix the Dough
In a large bowl, combine:
- Active sourdough starter
- Warm water
- Honey
Mix until dissolved.
Add:
- Bread flour
- Whole wheat flour
Stir until no dry flour remains.
Cover and allow the dough to rest for 30 minutes.
This process is called autolyse and helps develop gluten.
Intensity Level: Low
The dough comes together quickly with very little hands-on work.
Step 3: Add Salt
Sprinkle the salt over the dough.
Gently knead or fold the dough until the salt is fully incorporated.
The dough should feel smooth and elastic.
Intensity Level: Medium
A few minutes of folding strengthens the dough structure.
Step 4: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 6–8 hours.
During the first two hours, perform four sets of stretch-and-folds:
- Fold #1: 30 minutes
- Fold #2: 60 minutes
- Fold #3: 90 minutes
- Fold #4: 120 minutes
Each fold strengthens the gluten network.
The dough should become airy and increase in volume by approximately 50%.
Intensity Level: Medium
This stage requires occasional attention but develops flavor and texture.
Step 5: Add the S’mores Mix-Ins
After bulk fermentation, gently flatten the dough into a rectangle.
Evenly distribute:
- Chocolate chips
- Mini marshmallows
- Crushed graham crackers
- Cocoa powder
Fold the dough carefully to enclose the fillings.
Avoid overworking to prevent tearing.
Intensity Level: Medium
Handle the dough gently to preserve trapped air bubbles.
Step 6: Shape the Dough
Shape the dough into a round boule or oval loaf.
Create surface tension by pulling the dough toward you across the work surface.
Place it seam-side up into a floured proofing basket.
Intensity Level: Medium
Proper shaping helps maintain loaf structure during baking.
Step 7: Cold Proof
Cover the basket and refrigerate overnight for 8–12 hours.
The cold proof allows flavors to deepen and improves handling.
Intensity Level: Low
This long rest is mostly hands-off but contributes significantly to flavor development.
Step 8: Preheat the Oven
The next day, place a Dutch oven in your oven.
Preheat to 475°F (245°C) for at least 30 minutes.
A thoroughly heated Dutch oven helps create oven spring and a crisp crust.
Intensity Level: Low
Preparation ensures professional-quality results.
Step 9: Score and Bake
Carefully transfer the dough onto parchment paper.
Dust lightly with flour if desired.
Use a sharp blade to score the top.
Transfer to the hot Dutch oven.
Cover with the lid and bake:
- 20 minutes covered
- 20–25 minutes uncovered
The crust should become deep golden brown.
Internal temperature should reach approximately 205°F (96°C).
Intensity Level: Medium
Scoring and baking require attention but are straightforward.
Step 10: Cool Completely
Remove the loaf from the Dutch oven.
Place on a cooling rack.
Allow the bread to cool for at least 1 hour before slicing.
This step helps set the crumb and prevents gumminess.
Intensity Level: Low
Patience is rewarded with cleaner slices and better texture.
Serving Suggestions
S’mores Sourdough Bread is delicious:
- Warm from the oven
- Lightly toasted
- Spread with butter
- Served with cream cheese
- Paired with hot chocolate
- Alongside coffee
- As a dessert bread
For an extra indulgent treat, toast a slice and top with melted chocolate drizzle.
Storage Instructions
Room Temperature
Store in an airtight bread bag or container for up to 3 days.
Refrigerator
Store for up to 1 week.
Warm before serving for best flavor.
Freezer
Slice and freeze for up to 3 months.
Thaw at room temperature or toast directly from frozen.
Expert Tips for Success
Use Active Starter
A weak starter may produce a dense loaf.
Add Fillings Carefully
Avoid tearing the dough while incorporating chocolate and marshmallows.
Prevent Burnt Marshmallows
Keep marshmallows mostly inside the dough.
Monitor Baking Time
Chocolate-rich breads can brown quickly.
Cool Fully
The crumb continues setting during cooling.
Recipe Variations
Double Chocolate S’mores Bread
Add:
- 2 tablespoons cocoa powder to the dough
- Extra chocolate chips
Creates a richer chocolate flavor.
Peanut Butter S’mores Bread
Fold in:
- ½ cup peanut butter chips
A delicious variation inspired by peanut butter cup desserts.
Dark Chocolate Version
Replace semi-sweet chips with dark chocolate chunks.
Perfect for those who prefer less sweetness.
Cinnamon Graham S’mores Bread
Add:
- 1 teaspoon cinnamon
Enhances the flavor of the graham crackers.
Nutty Campfire Bread
Add:
- ½ cup chopped pecans or walnuts
Creates extra crunch and texture.
Health Benefits
While this bread is an indulgent treat, it also offers some nutritional advantages:
Natural Fermentation
Sourdough fermentation may improve digestibility.
Whole Grains
Whole wheat flour contributes fiber and nutrients.
Homemade Ingredients
Allows control over quality and sweetness.
Energy-Rich
Provides carbohydrates for sustained energy.
Common Mistakes to Avoid
Overloading Fillings
Too many mix-ins can weaken the dough structure.
Underproofing
Insufficient fermentation leads to dense bread.
Slicing Too Early
Warm bread may become gummy.
Skipping Stretch-and-Folds
This can reduce loaf strength and volume.
Using an Inactive Starter
Always ensure your starter is healthy and bubbly.
Nutritional Information
Per Slice (Based on 12 Slices)
- Calories: 275
- Protein: 7g
- Carbohydrates: 48g
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 2mg
- Sodium: 210mg
- Fiber: 3g
- Sugar: 16g
- Calcium: 2% DV
- Iron: 10% DV
- Potassium: 140mg
