S’mores Sourdough Bread is a delightful masterpiece that brings your favorite campfire treat right into the comforting world of homemade bread. Picture this: a warm loaf, slightly crusty on the outside, with gooey chocolate, crunchy graham cracker bits, and plump little marshmallows peeking through the dough. Each bite invokes nostalgic summer nights, filling your kitchen with love and the smell of sweet indulgence.

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This recipe is not only a celebration of flavors but also a fantastic way to immerse yourself in the world of sourdough baking. If you’ve got a sourdough starter hanging out in your fridge, you’re just a few steps away from what could very well become your new favorite treat. Plus, it’s beginner-friendly, easy on your budget since it uses pantry staples, and a perfect solution for satisfying that sweet tooth. I invite you to grab your apron and let’s embark on this delicious adventure together!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make S’mores Sourdough Bread
Chef’s Helpful Tips
Recipe FAQs
S’mores Sourdough Bread

Why You’ll Love This Recipe

Simple & Quick: Requires just a few hours of your time, most of which is hands-off!
Irresistible Flavor: The harmony of chocolate, marshmallow, and graham cracker creates a delightful new twist on traditional sourdough.
Eye-Catching Appeal: This loaf is as much a feast for the eyes as it is for the tummy, making it perfect for gatherings.
Flexible Serving: Wonderful for breakfast, a midday snack, or as a centerpiece for your dessert table.
Diet-Friendly Options: While it’s not vegan or gluten-free currently, you could explore alternatives for various dietary needs!

Ingredients You’ll Need

120 grams sourdough starter: This is your key to achieving that tangy sourdough flavor. Make sure it’s active and bubbly!
340 grams water: Use filtered water for the best results; it helps in developing the dough’s texture.
50 grams granulated sugar: Adds sweetness and promotes browning during baking.
4 grams vanilla bean paste: Infuses that iconic flavor that makes S’mores unforgettable.
10 grams salt: Essential for flavor; don’t skimp, it balances the sweetness.
500 grams bread flour: Provides structure and offers that chewy texture in your bread.
150 grams chocolate (Hershey bars, broken up): Choose any chocolate you love, but go for good quality for the richest flavor.
80 grams chopped graham crackers (not too small): These give that authentic S’mores crunch.
80 grams mini marshmallows: They’ll melt into sweet pockets of goodness, delightful surprises in every slice.

How to Make S’mores Sourdough Bread

Mix the Dough: In a large bowl, combine 120 grams of sourdough starter, 340 grams of water, 50 grams of granulated sugar, 4 grams of vanilla bean paste, and 10 grams of salt. Stir until combined. Add in 500 grams of bread flour and mix until all flour is hydrated. Let rest for 30 minutes to encourage gluten development.
Stretch and Fold: Perform a stretch and fold technique to strengthen the dough structure. Grab one edge of the dough, stretch it upwards, and fold it over itself. Repeat for all sides. Let the dough rest for another 30 minutes.
Add Inclusions: On your second stretch and fold, which is 30 minutes after the first, gently incorporate half of the chopped graham crackers, the mini marshmallows, and half the chocolate. Continue with the stretch and fold technique.
Final Stretch & Fold: Repeat the stretch and fold process two more times over the next hour. Each fold should help the dough develop strength while evenly distributing the delicious inclusions.
Bulk Fermentation: Allow the dough to bulk ferment until it has almost doubled in size. This usually takes about 3-4 hours at room temperature.
Pre-Shape the Dough: Gently turn the dough out onto a floured surface. Shape it into a loose round and let it rest for 30 minutes, covered with a towel.
Final Shape: For the final shaping, flatten the dough into a rectangle. Scatter the remaining graham crackers, marshmallows, and chocolate across the dough and fold it tightly. Place the shaped dough into a banneton (proofing basket) seam-side up.
Chill Overnight: Cover the banneton and refrigerate overnight. This slow rise enhances the flavor and makes shaping easier.
Preheat the Oven: The next day, preheat your oven to 450°F. If you’re using a baking steel, ensure it’s properly heated; if using a Dutch oven, put it in the oven to heat as well. Place a silver cookie sheet on the bottom rack to catch steam.
Bake the Bread: Once preheated, carefully place the dough into the oven. Immediately lower the temperature to 425°F and bake for 30 minutes covered.
Finish Baking: After 30 minutes, uncover the bread, lower the temperature to 400°F, and continue to bake for about 25 minutes, or until the internal temperature of the bread reaches 195°F. If it’s browning too quickly, tent with foil for the last few minutes.

Storing & Reheating
Keep your S’mores Sourdough Bread at room temperature for up to 2 days, wrapped in a towel or in a paper bag to maintain crustiness. If you need longer storage, seal it tightly in an airtight container and refrigerate for up to a week. For freezing, slice the bread, wrap each piece in plastic, and store in a freezer-safe bag for up to 3 months. When ready to enjoy, toast slices in a toaster or warm the whole bread in a low oven until it’s warmed through.

Chef’s Helpful Tips

Keep your sourdough starter active. If it’s been a while since you’ve used it, feed it a day before baking.
Measure your ingredients precisely. Using a kitchen scale ensures consistency in your baking.
Don’t rush the bulk fermentation. The longer the dough ferments, the better the flavor develops.
If the dough seems too wet during shaping, a light dusting of flour will help. Try to stay away from adding excessive flour, though, as it can alter the texture.
Consider adding a sprinkle of flaked sea salt on top before baking for an additional flavor contrast!

Each step of this process brings you a step closer to a warm, plush loaf that brings smiles and satisfaction with every bite. There’s something magical about seeing the chocolate pockets melting through, or experiencing that cozy smell of freshly baked bread mixed with sweet nostalgia. With a bit of patience, you’ll create something truly special!

Recipe FAQs

How do I know my sourdough starter is ready to use?

Your starter is ready when it has doubled in size within a few hours of feeding and is bubbly and has a pleasant, slightly tangy smell. You can also perform the “float test”: take a small spoonful of starter and drop it in a glass of water. If it floats, it’s ready to go!

Can I substitute the chocolate or add other flavors?

Absolutely! While I love the classic combination of Hershey bars, feel free to swap in dark chocolate or even white chocolate. You might also consider adding a hint of peanut butter or caramel bits for an extra twist.

What should I do if my dough isn’t rising well?

Factors like temperature and flour quality can impact dough rise. If your kitchen is cold, consider moving your dough to a warmer spot. To check your dough’s activity, look for bubbles on the surface during the bulk fermentation phase.

Can I make this recipe without a banneton?

Yes, if you don’t have a banneton, you can use a bowl lined with a well-floured kitchen towel instead. Just ensure the towel has a good dusting of flour to prevent sticking.

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