S'mores Sourdough Bread

Slices of s'more sourdough bread on a piece of parchment paper.

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.

Course Bread

Cuisine American

Prep Time 1 12

Cook Time 45

Cool Time 2

Total Time 1 14 45

Servings slices

Calories 280kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.