Summertime and s’mores go hand in hand, and this loaf combines your favorite things about s’mores without the lingering smell of campfire smoke in your clothes. In my opinion, s’mores are severely underrated and belong in the top 5 best desserts. For this recipe, I was inspired by all the sourdough trends online and quickly hopped on this one since I am a big s’mores fan. I have a long notes app on my phone with sourdough ideas and this one was at the top so I had to give it another go.
I’ve made this loaf before but edited my recipe a bit for this attempt. This time, I sweetened the dough a little by adding honey and didn’t do quite as many marshmallows in the inclusions. This yielded a much better loaf and great crumb. This loaf is sweet, chocolatey, and tastes great as toast alone, but is also delicious to use for bread pudding or french toast for a fun treat!
Ingredients
- 100g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 25g honey
- 100g chocolate chips
- 56g mini marshmallows (1 cup)
- 5 graham crackers
- 3 tbsp butter
- Mini marshmallows, for topping (optional)
- A couple Hershey bar pieces (optional)
Instructions
In a large bowl, mix the starter, water, and honey together. Once fully mixed, add the flour and salt. Mix thoroughly until a shaggy dough forms. Cover and let rest for 30 minutes.
Next, begin a series of 4 stretch-and-folds, spaced 30 minutes apart. Add the chocolate chips during the second fold, folding gently to evenly incorporate them without tearing the dough.
After the final fold, cover and let the dough bulk ferment at room temperature until nearly doubled in size (about 4–12 hours, very dependent on the strength of your starter and temperature of your kitchen).
Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface to add the last inclusions and shape the dough. Start by crushing the graham crackers and mixing them with the butter. To shape the sourdough, gently stretch the dough into a rectangle. Sprinkle the graham cracker mix and marshmallows all over the stretched dough. Then, fold the sides inward, and roll it up tightly from the bottom. As you shape it, tuck and pull the ball of dough towards you few times. You want to create surface tension as you shape it into a smooth batard or boule. Transfer to a floured banneton or towel-lined bowl. Cover and cold proof in the fridge for at least 6 hours, or up to 48 hours.
When ready to bake, preheat your oven to 450°F with a Dutch oven inside for 1 hour. Place the dough on parchment, score, and carefully transfer into the hot Dutch oven.
Bake covered at 450°F for 30 minutes. Then reduce the temperature to 400°F and bake another 10–15 minutes uncovered until the dough is golden. The last step is optional but I think it adds a lot to the presentation – in the last 5-7 minutes of cooking, add some mini marshmallows on top and bake until the marshmallows are lightly browned. Once the marshmallows are toasted, remove it from the oven and let it cool for a while, then top with Hershey bar pieces.
Finally, cool on a wire rack for at least 2 more hours before slicing.
This loaf was sweet, chocolatey, and so delicious! You can serve it as a decadent dessert, enjoy it for breakfast, or bring it to any gathering as a sweet treat. Enjoy!
Let me know in the comments if you have any sourdough ideas you want me to try! I hope you try out this loaf and love it as much as I do.
Come in, stay a while.
The Sunday Spoon 
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