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S’mores Sourdough Bread

Delicious S’mores Sourdough Bread: The Ultimate Cozy Treat

This S’mores Sourdough Bread combines artisanal sourdough with gooey mini marshmallows and rich chocolate, perfect for cozy gatherings or indulgent nights.
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Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 3 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Active Sourdough Starter Ensure it's bubbly and well-fed.
  • 4 cups Bread Flour Whole wheat or spelt flour can be used.
  • 1.5 cups Water Use warm water for optimal fermentation.
  • 1 tbsp Salt Enhances flavor and controls yeast activity.
For the Sweet Additions
  • 1 cup Mini Marshmallows They will maintain shape while melting.
  • 1 cup Chocolate Chunks Use dark, milk, or semi-sweet chocolate.
For Topping (Optional)
  • 0.5 cup Graham Cracker Crumbs Adds a classic s'mores crunch.

Equipment

  • Mixing Bowl
  • Floured surface
  • proofing basket
  • Oven
  • Dutch oven
  • parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine your active sourdough starter with the bread flour and warm water. Stir until it forms a shaggy dough and let it rest for 30 minutes.
  2. After resting, sprinkle salt over the dough and start kneading it on a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
  3. Place the kneaded dough back in the bowl and cover it with a damp cloth. Let it ferment at room temperature for 4 to 6 hours, performing stretch and folds every 30 to 45 minutes.
  4. Once the dough has risen nicely, fold in the mini marshmallows and chocolate chunks gently.
  5. Turn the dough out onto a floured surface and shape it into a loaf. Place it in a floured proofing basket, seam side up, and let it proof for 1 to 2 hours.
  6. Preheat your oven to 475°F (245°C) while the dough is proofing.
  7. Transfer the dough onto parchment paper, score the top, and place it in the Dutch oven. Bake for 20 minutes, then uncover and bake for an additional 20 to 25 minutes.
  8. Transfer the bread to a wire rack and allow it to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 2mgIron: 10mg

Notes

Ensure your sourdough starter is bubbly and well-fed for optimal rise. Avoid over-kneading to maintain airy texture. Let the bread cool completely to set the crumb perfectly.

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