Hot Cocoa Sourdough Bread with Marshmallow Swirl
This Hot Cocoa Sourdough Bread is made with hot cocoa mix and mini marshmallows folded right into the dough for a sweet, chocolatey loaf with a hint of marshmallow flavor. It's a fun and easy sourdough inclusion to bake during the holidays!
Servings 12 slices
Calories 215kcal
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Hot Cocoa Dough
- 1 ⅓ cups (330 grams) water
- ½ cup (76 grams) hot cocoa mix I used two packets of Swiss Miss Brand
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Inclusions
- ¼ cup (38 grams) hot cocoa mix I used one packet of Swiss Miss Brand
- 1 cup (45 grams) mini marshmallows
Instructions
- Feed your starter 6–12 hours before mixing the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large bowl, whisk together the water and hot cocoa mix until mostly dissolved. Add the active sourdough starter and whisk to combine. Add the bread flour and salt, then mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.1 ⅓ cups (330 grams) water, ½ cup (76 grams) hot cocoa mix, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 4 cups (480 grams) bread flour
- Lightly wet your hands to prevent sticking. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on the remaining three sides. Gather the dough into a loose ball, place it seam-side down, and cover. Let it rest for 15 minutes. Repeat this process three more times, resting the dough for 15 minutes between each round, for a total of four stretch-and-fold rounds.
- Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours, depending on your kitchen temperature and the strength of your starter.
- Turn the dough out onto a lightly floured work surface and gently stretch it into a large rectangle. Sprinkle the remaining hot cocoa mix evenly over the dough, then scatter the mini marshmallows on top, leaving a little space around the edges. Starting at one of the short ends, roll the dough into a log, tucking the marshmallows inside as you go. Tuck the ends underneath to enclose the filling. With the seam-side down, gently cup your hands around the dough and rotate it to form a smooth, tight ball.¼ cup (38 grams) hot cocoa mix, 1 cup (45 grams) mini marshmallows
- Lightly dust a proofing basket with rice flour, or line a bowl with a clean tea towel and dust it with rice flour. Place the dough in the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for another 30 minutes. Place a baking sheet on the rack below the Dutch oven to help buffer the heat and prevent the bottom of the loaf from browning too quickly.
- Turn the dough out onto a piece of parchment paper or a bread sling, keeping the seam-side down. If using a bread sling, I recommend placing a piece of parchment paper on top since this dough can be sticky. Score the top with a lame or sharp knife. Carefully lower the dough into the preheated Dutch oven, cover with the lid, and bake for 40 minutes. Remove the lid and continue baking for another 5–10 minutes, until the crust is deeply golden brown.2 ice cubes
- Carefully transfer the bread to a wire rack and let it cool for at least 2 hours before slicing. The marshmallows and chocolate filling will be sticky while warm, so allowing the loaf to cool completely will make it easier to slice.
Using a straight-sided container makes it easier to track how much the dough has risen during bulk fermentation.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or slice and freeze in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1slice | Calories: 215kcal | Carbohydrates: 45g | Protein: 6.5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 392mg | Potassium: 140mg | Fiber: 1g | Sugar: 8.5g | Calcium: 24mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
