Description
This S’mores Sourdough Bread is a delightful twist on classic sourdough, infused with chocolate chips, marshmallows, and crunchy graham cracker butter mixture. The bread has a beautiful crust and a soft, flavorful crumb that captures the nostalgic flavors of s’mores in every bite. Perfect for a unique breakfast treat or a fun dessert bread.
Ingredients
Scale
Dough Ingredients
- 500 grams bread flour
- 350 grams water
- 50 grams active sourdough starter
- 10 grams salt
- 50 grams sugar
Mix-ins
- 100 grams chocolate chips
- 60 grams marshmallows
Graham Cracker Topping
- 56 grams unsalted butter
- 4 crushed graham crackers
Instructions
- Mix Dough: In a large mixing bowl, combine the bread flour, water, active sourdough starter, sugar, and salt. Stir until a shaggy dough forms, then let it rest for 30 minutes to begin gluten development.
- First Stretch and Fold: Perform a stretch and fold on the dough to strengthen the gluten structure. Gently fold in the chocolate chips and marshmallows, distributing them evenly throughout the dough.
- Second Rest and Fold: Allow the dough to rest for another 30 minutes, then repeat the stretch and fold process to further develop gluten and incorporate air.
- Bulk Fermentation: Let the dough ferment at room temperature for 10 to 14 hours, allowing it to rise and develop flavor.
- Prepare Graham Cracker Mixture: Melt the unsalted butter and mix it thoroughly with the crushed graham crackers, creating a buttery, crumbly topping mixture.
- Shape Dough: Shape the fermented dough into a square. Evenly spread the graham cracker mixture over the dough, then fold it to incorporate the topping. Place the shaped dough into a proofing basket for its final rise.
- Cold Proof: Refrigerate the dough in the proofing basket for at least 8 hours to slow fermentation and enhance flavor.
- Preheat Oven: Preheat your oven to 450℉ (232℃) with a Dutch oven inside to ensure it is thoroughly heated.
- Score and Bake: Remove the dough from the refrigerator, score the top of the loaf to allow it to expand, and carefully place it in the hot Dutch oven. Bake covered for approximately 30 minutes.
- Finish Baking: Remove the cover from the Dutch oven and bake the bread for an additional 10 to 15 minutes until the crust is golden brown and crisp.
Notes
- Make sure your sourdough starter is active and bubbly before using for best fermentation.
- Handle the dough gently when folding in marshmallows to avoid dissolving them early.
- Use a sharp blade to score the dough to get clean cuts for better oven spring.
- Allow the bread to cool completely before slicing to maintain structure and texture.
- This bread is best enjoyed fresh but can be stored wrapped at room temperature for 2 days or frozen for longer storage.
