This S’mores Sourdough Bread takes a summer classic to the next level with sweet inclusions of Hershey's milk chocolate, gooey marshmallows, and crushed graham crackers all folded into a tangy sourdough loaf.
One of my favorite parts of summer is sitting around the fire, toasting marshmallows, and making s’mores with friends.
Last year, I got really into sourdough—so much so that I even made my own sourdough graham crackers to level up my s’mores game (they were a hit!).
This summer, I wanted to take it a step further and turn my favorite summer dessert into a sourdough loaf. My first attempt? I added all the mix-ins during the stretch and fold phase. Most of them dissolved by the end of the bulk ferment.
So I tried again. This time, I added just the chocolate during the folds and saved the graham crackers and marshmallows for shaping. I rolled the dough into a tight log to create a graham cracker swirl and proofed it in an oval basket.
The marshmallows melted in the oven but left a subtle vanilla sweetness. And the swirl of graham crackers and pockets of melty chocolate were exactly what I hoped for.
If you love sourdough and s’mores as much as I do, you’ve got to try this loaf. It’s pure summer comfort in bread form.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before you start. If you only have fresh discard (less than a few days old), that can work too — just know the dough might take a bit longer to rise.
- Hershey's Milk Chocolate Bars- For that classic s’mores flavor.
- Graham Crackers- You can use store-bought or even make your own sourdough graham crackers. Crush them finely but leave a few bigger pieces for a nice texture. A rolling pin or your hands work great for this.
- Mini Marshmallows- These melt down during baking but leave behind that sweet marshmallow taste that’s essential to s’mores.
- Bread Flour- This helps give your s'mores bread a chewy texture and good rise. If you don’t have it, all-purpose flour will work, but the loaf might be a bit softer and less tall.
- Water- Use room temperature or lukewarm water to encourage fermentation. You can also adjust the hydration to fit your personal preference.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
Tips for Success
- Use active, bubbly starter. A lively starter ensures your dough rises well and develops great flavor.
- Weigh ingredients. Accurate measurements help you achieve the right dough consistency and crumb texture.
- Be patient with fermentation. Let the dough rise until nearly doubled—this helps achieve a light texture and good flavor development.
- Roll tightly and build tension. Rolling the dough snugly seals in the graham cracker filling and creates a nice loaf shape.
- Cool completely. This allows the crumb to set properly and prevents it from becoming gummy when sliced.
How to Make S'mores Sourdough Bread
Follow these step-by-step photos to see exactly how to make sourdough s’mores bread at home.
Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin.
Step 2: Mix dough. Combine warm water, sourdough starter, bread flour, and salt. Mix until no dry bits remain. Let rest 20 minutes.
Step 3: Add chocolate. Fold in chopped Hershey’s bars and perform 4 sets of stretch-and-folds, resting 20 minutes between each set.
Step 4: Bulk fermentation. Cover and let rise until doubled—about 4–12 hours depending on your kitchen.
Step 5: Add filling and shape. Stretch dough into a rectangle. Sprinkle with crushed graham crackers and mini marshmallows. Roll into a log and place seam-side up in an oval proofing basket.
Step 6: Cold proof. Cover and refrigerate overnight (12–16 hours).
Step 7: Bake and cool. Preheat Dutch oven to 450°F. Score and bake covered for 45 minutes. Uncover and bake 5–10 more minutes. Let cool on a wire rack for at least 2 hours before slicing.
Baker's Timeline
Here’s a sample schedule to help you plan your s’mores sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough.
- 8:30–9:30 AM: Stretch and folds + add chocolate.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled).
- 5:30–6:00 PM: Add graham crackers and marshmallows, then roll into a log.
- 6:00 PM–6:00 AM (Next Day): Cold proof overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. Always rely on visual cues—like when your dough has doubled in size—rather than just the clock.
How to Store
Store sliced or unsliced sourdough s’mores bread in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw at room temperature, or warm it in the toaster or oven before serving.
Serving Suggestions
This s'mores bread is delicious on its own or toasted with a bit of butter.
It also pairs wonderfully with peanut butter or as a fluffernutter sandwich—for all my fellow New Englanders who love that classic combo.
Other fun ideas include a sweet-savory grilled cheese, sourdough French toast, or French toast casserole.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
S'mores Sourdough Bread
Equipment
- Straight-sided container optional
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ½ cups (360 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 4 cups + 3 tablespoons (500 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 3 bars (130 grams) Hershey's Milk Chocolate roughly chopped
- 1 cup (110 grams, 7 cracker sheets) graham crackers crushed
- 1 cup (45 grams) mini marshmallows
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your starter 6–12 hours before mixing your dough. It should be bubbly, active, and ready to bake with.
- In a large mixing bowl, whisk together the warm water and sourdough starter until mostly dissolved. Add the bread flour and salt, then mix until no dry flour remains and a shaggy dough forms. Cover and let it rest for 20 minutes.1 ½ cups (360 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Gently flatten the dough in the bowl, sprinkle ¼ of the chopped chocolate on top, and do a stretch and fold (lift one side of the dough, stretch it up, and fold it over). Rotate the bowl 90°, sprinkle on another ¼ of the chocolate, and repeat. Do this until all the chocolate is added. Shape the dough into a loose ball and place it seam-side-down in the bowl. Cover and let rest for 20 minutes. Do 3 more rounds of stretch and folds, each spaced 20 minutes apart.3 bars (130 grams) Hershey's Milk Chocolate
- Cover the bowl and let the dough rise at room temperature until it’s nearly doubled in size, jiggly, and bubbly. This can take 4–12 hours or longer depending on room temperature and starter strength. Optional: use a clear, straight-sided container to help track the rise.
- Lightly flour your work surface and gently turn the dough out onto it. Stretch it into a rough rectangle. Evenly sprinkle the crushed graham crackers over the surface, followed by the mini marshmallows. Leave about a 1-inch border along one of the short edges so the dough will seal more easily when you roll it up.1 cup (110 grams, 7 cracker sheets) graham crackers, 1 cup (45 grams) mini marshmallows
- Starting at the short edge opposite the 1-inch border, roll the dough up tightly like a jelly roll, tucking in any marshmallows that fall out as you go. The clean edge without filling will help seal the dough into a log. Pinch the ends to seal, then let the shaped dough rest seam-side down on the counter for 1 minute.
- Dust your oval proofing basket generously with rice flour. Transfer the dough seam-side up into the basket, pinching the seam to seal if needed. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place a lidded Dutch oven inside the oven and preheat to 450°F. Let the Dutch oven heat for 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a bread sling or parchment paper. Score the top of the dough as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Then, quickly transfer the dough into the hot Dutch oven using the sling or parchment paper. Cover with the lid to trap the steam inside.2 ice cubes
- Bake at 450°F for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes to achieve your desired crust color.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2-4 hours before slicing and serving.
Notes
- Storage: Store bread at room temperature for up to 3 days or slice and freeze for up to 3 months.
Comments
No Comments