S'mores Sourdough Bread

4.57 from 41 votes

This S'mores Sourdough Bread is filled with melty chocolate, buttery sourdough graham crackers, and topped with toasty marshmallows. It's everything you love about s'mores baked to perfection in a same-day sourdough loaf.

Prep Time20

Cook Time50

Proofing time6

Total Time7 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Sourdough Starter (Levain)

50 grams active sourdough starter ¼ cup
50 grams all-purpose or bread flour ⅓ cup
50 grams warm water ¼ cup

Dough

500 grams bread flour 3 ½ cups
350 grams water 1 ½ cups
150 grams active sourdough starter ⅔ cup
10 grams salt 1 ½ teaspoon
50 grams sugar ¼ cup

Mix-Ins

170 grams chocolate chips 1 cup
60 grams marshmallows
84 grams unsalted butter 6 Tablespoons
140 grams graham crackers, crushed about 5 rectangles, plus more for topping
1 chocolate bar optional

Instructions

Feed Sourdough Starter

About 4 hours before making the loaf, feed your sourdough starter a 1:1:1 ratio (50 grams starter: 50 grams flour: 50 grams water). Cover and let it rest at 77–80°F until bubbly and doubled in size.
50 grams active sourdough starter, 50 grams all-purpose or bread flour, 50 grams warm water
If you don’t have extra starter, add an extra 5–10 grams to each portion so you have enough to bake with and still keep your starter going.
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (15 grams active sourdough starter, 75 grams flour, 75 grams water) the night before and leave for about 10 hours at 72℉.

Make Bread

Mix dough: In a 2-quart straight-sided container or a medium clear bowl, mix water, sourdough starter, sugar, salt, and bread flour with your hands, danish dough whisk (10% off with link), or a spoon until all the ingredients are well incorporated about 1-2 minutes. Cover and let rest for 30 minutes in a warm spot. To follow the suggested timing, keep the dough temperature at 75°F.
500 grams bread flour, 350 grams water, 150 grams active sourdough starter, 10 grams salt, 50 grams sugar
Stretch and folds: Perform 3 sets of stretch and folds with a 30-minute rest in between each set. Add the chocolate chips during the first set of stretch and folds. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees each time. Cover and keep the dough warm between each set.
170 grams chocolate chips
First rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 50%. If it does not show these signs, continue to let the dough rise.
At a dough temperature of 75ºF, my dough is ready about 4 hours after mixing the dough.

Shaping

Make filling: In a bowl, mix together the crushed graham crackers and melted butter.
84 grams unsalted butter, 140 grams graham crackers, crushed
Prep basket: Lightly flour an 8-10-inch round or oval proofing basket with all-purpose flour or rice flour. If you don’t have a round proofing basket, line a medium bowl with a lightly floured tea towel.
Shape dough: Turn the dough out onto an unfloured surface and gently stretch it into a 12 x 9-inch rectangle. Spread half of the filling evenly over the dough. Fold the bottom third of the dough up toward the center. Then fold the top third down so the edges meet in the middle, like folding a letter. Spread the remaining filling over the folded dough and roll up the dough into a log. If you are using an oval proofing basket flip the dough seam-side up into the basket. If you are making a round loaf, cup your hands around the dough and gently rotate it counter-clockwise toward you to tighten the surface and create a smooth, round shape. Place the dough seam-side up in the floured proofing basket and cover.

Second Rise & Bake

Final rise same-day (option 1): Let the dough rest on the counter for 1–2 hours at 75°F. To check for readiness, perform the poke test: gently press the dough with a lightly floured finger. If the indentation slowly springs back, it’s properly proofed and ready to bake. If it bounces back right away, it needs more time. If the indentation doesn’t spring back at all, the dough is overproofed and should be baked right away. Once the dough is ready, place it in the freezer for 20-30 minutes.
Final rise overnight (option 2): Place the dough in the fridge overnight for 8-12 hours until ready to bake. No need to test if the dough is ready, just bake it straight from the fridge.
Score: Place a piece of parchment paper or a silicone bread sling over the top of the basket. Flip the dough out onto your surface and remove the basket. Using a bread lame or a sharp knife held at about a 45-degree angle, quickly score one long slash along the length of the loaf.
Bake: Transfer the dough to the 425℉ preheated Dutch oven and cover with the lid. Bake for 40 minutes. Remove the lid and continue baking for an additional 10 minutes, or until the crust is golden brown. The loaf is done when the internal temperature reaches 205°F.
Add toppings: Cut marshmallows in half and then place them all over the top of the loaf. Broil for an additional 2 minutes until marshmallows are golden. Then quickly stick in graham crackers pieces and chocolate squares if desired around the warm marshmallows.
Note: If you won't be eating the loaf right away, wait to add the toppings until you are ready to eat.
60 grams marshmallows, 1 chocolate bar
Cool: Place the loaf on a cooling rack and let cool for at least 30 minutes before cutting.

Notes

Recipe updated 4/19/2026 - See blog post for changes
Chill before scoring. If baking the same day, place the shaped loaf in the freezer for 20–30 minutes right before baking. It makes scoring easier and helps the loaf hold its shape.
Use a kitchen scale to measure the ingredients rather than measuring with cups and spoons. This will yield more accurate results. Plus, as a bonus, you will have fewer dishes to clean afterward!
I recommend using a straight-edge container so you can visually see how much the dough has risen.
If you are not going to eat the bread right away, wait to add the toppings. Instead, add them later when you reheat the loaf.
This bread is also really yummy with marshmallow fluff on top of slices, and then broiled to make it warm and toasty.
This loaf is delicious turned into French toast or Sourdough French Toast Casserole.

Nutrition