Description
S’mores Sourdough Bread combines the delightful flavors of chocolate, graham crackers, and marshmallows in a simple, satisfying loaf. Ideal for cozy evenings or a comforting treat, this recipe offers an irresistible balance of sweetness and warmth, making it a favorite for anyone who loves homemade bread.
Ingredients
Scale
- 120 grams starter
- 340 grams water
- 50 grams granulated sugar
- 4 grams vanilla bean paste
- 10 grams salt
- 500 grams bread flour
- 150 grams chocolate (Hershey bars, broken up)
- 80 grams chopped grahams (not too small)
- 80 grams mini marshmallows
Instructions
- Combine all ingredients and let the mixture rest for 30 minutes.
- Perform a series of stretch and folds.
- During the second stretch and fold, around 30 minutes later, incorporate half the grahams, marshmallows, and chocolate.
- Continue with a third and fourth stretch and fold.
- Allow the dough to bulk ferment until it nearly doubles in size.
- Preshape the dough and let it rest for 30 minutes.
- For the final shaping, lay the dough out as a rectangle and scatter the remaining inclusions before placing it into the banneton.
- Chill the dough overnight.
- Preheat the oven to 450°F (232°C). If using a steel, ensure a silver cookie sheet is on the bottom rack.
- Place dough in the oven and immediately lower the temperature to 425°F (218°C), baking it covered for 30 minutes.
- Uncover the dough, lower the oven temperature to 400°F (204°C), and bake for an additional 25 minutes or until it reaches an internal temperature of 195°F (91°C). Optionally, tent with foil during the last 6 minutes to prevent excessive browning.
Notes
Make sure the dough is well rested to achieve the best texture.
Experiment with different types of chocolate for a unique twist.
Chilling overnight enhances flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg