Sourdough S’mores Bread
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This sourdough s’mores bread is perfect for chocolate lovers! It’s packed with semi-sweet chocolate chips, mini marshmallows, and crushed graham crackers. This sourdough bread recipe is simple to follow and perfect for any time you’re craving the classic summer treat!
Yes, I am known for turning perfectly good sourdough loaves into a dessert–but if you also have a sweet tooth, then you *must* make this s’mores flavored sourdough bread!
It’s reminiscent of the classic campfire treat, but in a naturally fermented, 100% sourdough loaf. I think you’re going to love it! If you’re looking for more delicious sourdough bread recipes, check out this sourdough cherry chocolate bread, sourdough funfetti bread, or this sourdough strawberry white chocolate bread.
Why You’ll Love This Sourdough S’mores Bread
- All the flavors of a classic s’more in a homemade sourdough loaf. Every slice is filled with melty chocolate chips, sweet marshmallows, and crunchy graham cracker pieces.
- A fun twist on traditional sourdough bread. This unique loaf combines the tangy flavor of sourdough with a nostalgic dessert-inspired filling.
- Perfect for breakfast, dessert, or snacking. Enjoy it toasted with butter, warmed for gooey chocolate pockets, or straight from the cutting board.
Step-By-Step Instructions
Mix the Dough
In a large mixing bowl, whisk together the active sourdough starter and water until mostly combined.
Add the bread flour and mix until no dry flour remains. The dough will be shaggy and sticky.
Cover and rest for 30 minutes.
Add the Salt
Sprinkle the salt over the dough and gently work it in using your hands until fully incorporated.
Stretch and Folds
Perform 3–4 sets of stretch and folds, spaced 30 minutes apart.
To complete a stretch and fold, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until you’ve completed a full rotation.
With each set, the dough will become smoother, stronger, and more elastic.
Bulk Fermentation
After the final stretch and fold, cover the bowl and let the dough ferment at room temperature until it has increased in volume by about 50–75%, appears airy, and jiggles slightly when the bowl is shaken.
Shape the Dough
Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle.
In a small bowl, combine the chocolate chips, crushed graham crackers, and mini marshmallows.
Sprinkle a little over half of the filling mixture evenly over the dough.
Fold and Add Inclusions
Fold the top third of the dough down toward the center, then fold the bottom third up over it, creating a letter fold.
Sprinkle about half of the remaining filling over the folded dough.
Fold again and add the remaining inclusions.
Starting at one end, gently roll the dough into a tight spiral. Using cupped hands, shape the dough into a smooth boule.
Transfer the dough seam-side up into a rice flour-dusted banneton.
Cold Fermentation
Cover and refrigerate for 8–24 hours.
Preheat Oven and Score
Preheat a Dutch oven to 450°F (232°C) for 30–60 minutes.
Turn the dough onto parchment paper or a bread sling and score the top with a bread lame or sharp knife.
When using inclusions, I like to double up using both a bread sling and parchment paper. This helps prevent them from burning.
Bake
Transfer the dough to the hot Dutch oven and bake covered for 30 minutes.
Remove the lid and continue baking for 15–20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205°F (96°C).
Cool
Transfer the loaf to a wire rack and cool completely before slicing.
Equipment
- Large mixing bowl – For mixing and fermenting the dough.
- Kitchen scale – Highly recommended for accurate ingredient measurements.
- Dough whisk or sturdy spoon – Helpful for mixing the dough.
- Bench scraper – Makes handling and shaping the dough much easier.
- Banneton basket – Supports the dough during its final proof and helps it hold its shape.
- Bread lame or sharp knife – For scoring the loaf before baking
- Dutch oven – Creates steam during baking for a crisp crust and excellent oven spring.
- Parchment paper or bread sling – Makes transferring the dough into the hot Dutch oven safer and easier.
- Cooling rack – Allows the loaf to cool properly and prevents the bottom from becoming soggy.
Storage
Store sourdough s’mores bread in an airtight container or bread bag at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw slices at room temperature or toast them directly from frozen.
Sourdough S’mores Bread
Ingredients
Dough
- 125 g active sourdough starter ½ cup
- 325 g water room temperature (1⅓ cups + 1 tablespoon)
- 450 g bread flour 3¾ cups
- 10 g salt 1¾ teaspoons
S’mores Filling
- 170 g semi-sweet chocolate chips 1 cup
- 85 g crushed graham crackers 1 cup; about 2–3 full graham cracker sheets
- 50 g mini marshmallows 1 cup
Instructions
Mix the Dough
- In a large mixing bowl, combine the active sourdough starter and water. Whisk until the starter is mostly dissolved and the mixture appears milky.
- Add the bread flour and mix with a dough whisk or sturdy spoon until no dry flour remains. The dough will be shaggy and somewhat sticky.
- Cover the bowl and allow the dough to rest for 30 minutes.
- This rest period, often called an autolyse, allows the flour to fully hydrate and begins gluten development, making the dough easier to work with later.
Add the Salt
- After the 30-minute rest, sprinkle the salt evenly over the dough.
- Using damp hands, gently press the salt into the dough. Fold and squeeze the dough several times until the salt is fully incorporated.
- The dough may feel slippery at first, but it will smooth out as the salt is absorbed.
Stretch and Fold Series
- Perform 3–4 sets of stretch and folds, spacing each set approximately 30 minutes apart.
- For each set:
- Wet your hands to prevent sticking.
- Grab one side of the dough.
- Stretch it upward until you feel resistance.
- Fold it over toward the center.
- Rotate the bowl one-quarter turn and repeat.
- Continue until you have completed four stretches and folds, making one full rotation around the bowl.
- With each set, you’ll notice the dough becoming smoother, stronger, and more elastic.
Bulk Fermentation
- After completing the stretch and folds, cover the bowl and allow the dough to continue fermenting at room temperature.
- Depending on the temperature of your kitchen, bulk fermentation typically takes 4–6 hours.
- The dough is ready when:
- It has increased in volume by approximately 50–75%.
- The surface appears slightly domed.
- Small bubbles are visible throughout the dough and along the sides of the bowl.
- The dough jiggles slightly when the bowl is shaken.
- It feels light and airy rather than dense.
- Avoid allowing the dough to double completely, as over-proofing can result in a weaker final loaf.
Shape the Dough
- Lightly flour your work surface with rice flour and gently turn the dough out onto the counter.
- Using your fingertips, carefully stretch the dough into a large rectangle. Take care not to press out all of the air developed during fermentation.
- In a small bowl, combine the chocolate chips, crushed graham crackers, and mini marshmallows.
- Sprinkle a little over half of the filling mixture evenly across the surface of the rectangle.
- Next, fold the top third of the dough down toward the center.
- Fold the bottom third up over the top fold, creating a letter-style fold.
- Sprinkle about half of the remaining filling mixture over the newly folded surface.
- Fold the dough in half once more to create one long strip of dough.
- Top the strip with the remaining filling mixture.
- Starting at one end, gently roll the dough into a tight spiral, enclosing the filling as you roll.
- Once rolled, use your hands to shape the dough into a boule.
- To create surface tension, gently cup your hands around the dough and pull it toward you while rotating it slightly. Repeat several times until the surface becomes smooth and taut.
- Be gentle during shaping, as the chocolate chips and marshmallows can tear through the dough if handled too aggressively.
Cold Fermentation
- Transfer the shaped boule seam-side up into a banneton dusted generously with rice flour.
- Cover and refrigerate for 8–24 hours.
- This cold fermentation period slows down the yeast activity, develops flavor, and helps create a more open crumb and crisp crust. ***Alternatively, you can bake the same day after shaping. Cold fermentation just gives you time to make baking the bread work for your schedule and helps keep its shape during baking.
Preheat the Oven
- When ready to bake, place a Dutch oven with its lid into the oven.
- Preheat to 450°F (232°C) for at least 30–60 minutes to ensure the Dutch oven is thoroughly heated.
Bake
- Remove the dough from the refrigerator.
- Turn it out onto a piece of parchment paper or a bread sling.
- Using a bread lame or sharp knife, score the top of the loaf.
- Carefully transfer the dough into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for an additional 15–20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205°F (96°C).
Cool
- Carefully remove the loaf from the Dutch oven and transfer it to a wire rack.
- Allow the bread to cool completely before slicing.
- Although it may be tempting to cut into it immediately, cooling allows the crumb to finish setting and prevents a gummy texture.
