S'mores Sourdough Bread

4.55 from 40 votes

Indulge in the ultimate dessert bread with this s'more sourdough bread: a delicious blend of rich chocolate, gooey marshmallows, and a buttery graham cracker filling encased in an slightly tangy artisan sourdough bread.

Prep Time15

Cook Time40

Proofing time20

Total Time20 55

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

500 grams bread flour 3 ½ cups
350 grams water 1 ½ cups
50 grams active sourdough starter ¼ cup
10 grams salt 1 ½ teaspoon
50 grams sugar ¼ cup
100 grams chocolate chips ⅔ cup
60 grams marshmallows
56 grams unsalted butter 4 Tablespoons
4 graham crackers, crushed

Instructions

Mix together flour, water, sourdough starter, sugar, and salt until a shaggy dough is formed. Cover the dough and let sit at room temperature.
500 grams bread flour, 350 grams water, 50 grams active sourdough starter, 50 grams sugar, 10 grams salt
About 30 minutes later, perform a set of stretch and fold and add in the chocolate chips and marshmallows.
100 grams chocolate chips, 60 grams marshmallows
Perform 1-2 more sets of stretch and folds with about 30 minutes between each set.
Let the dough sit covered at room temperature for 10-14 hours, until the dough is risen about 75%.
Melt the butter in the microwave and crush up the graham crackers and then mix them together.
56 grams unsalted butter, 4 graham crackers, crushed
Spread the dough out into a chubby square on an unfloured surface. Spread ⅔ of the butter and graham cracker mixture over top the dough. Then bring the ends together meeting them in the middle. Add another layer of graham crackers and butter to the top and then roll up the dough. Pinch the seams closed and place the dough in a proofing basket.
Cover and let the dough sit in the fridge for 8+ hours.
Preheat the oven and dutch oven to 450℉.
Score the dough and then place the dough into the oven at 450℉ for 30 minutes covered followed by 10-15 minutes uncovered. The internal temperature should reach 205℉ and should sound hollow when tapping on the bottom of the loaf.

Notes

If your house is cooler than 68F this dough may take much longer to rise. I recommend finding a slightly warmer spot for success.
On the other end if your house is warmer than 75F this dough may ferment too quickly and overproof overnight. I recommend using cold water to make the bread and leaving it for a shorter period of time.

Nutrition