Description
A delightful S’mores-inspired sourdough bread that combines tangy sourdough with sweet chocolate, marshmallows, and a crispy graham cracker-butter topping. Perfect for desserts and indulgent breakfasts.
Ingredients
Units
Scale
Main Dough Ingredients
- 500 grams bread flour (3 1/2 cups)
- 350 grams water (1 1/2 cups)
- 50 grams active sourdough starter (1/4 cup)
- 10 grams salt (1 1/2 teaspoon)
- 50 grams sugar (1/4 cup)
Filling Ingredients
- 100 grams chocolate chips (2/3 cup)
- 60 grams marshmallows
Topping Ingredients
- 56 grams unsalted butter (4 Tablespoons)
- 4 graham crackers, crushed
Instructions
- Mix the dough: Mix together the bread flour, water, sourdough starter, sugar, and salt until a shaggy dough is formed. Cover the dough and let it sit at room temperature.
- First stretch and fold: About 30 minutes later, perform a set of stretch and fold, incorporating the chocolate chips and marshmallows into the dough.
- Additional stretch and folds: Perform 1-2 more sets of stretch and folds, spacing each set about 30 minutes apart.
- Bulk fermentation: Let the dough sit covered at room temperature for 10-14 hours, or until the dough has risen about 75%.
- Prepare the topping: Melt the butter in the microwave and crush the graham crackers. Mix the two together in a small bowl.
- Shape the dough: Spread the dough out into a chubby square on an unfloured surface. Spread ⅔ of the butter and graham cracker mixture over the top of the dough. Bring the ends together to meet in the middle, then add another layer of graham crackers and butter before rolling up the dough. Pinch the seams closed and place the dough in a proofing basket.
- Final proof: Cover the dough and let it sit in the fridge for at least 8 hours.
- Preheat the oven: Preheat the oven and a Dutch oven to 450°F (232°C).
- Bake the bread: Score the dough and place it in the Dutch oven. Bake at 450°F for 30 minutes covered, then an additional 10-15 minutes uncovered. The bread is done when the internal temperature reaches 205°F and it sounds hollow when tapped on the bottom.
Notes
- If your house is cooler than 68°F, the dough may take much longer to rise. Seek a slightly warmer spot for better results.
- If your house is warmer than 75°F, the dough may ferment too quickly and overproof overnight. Use cold water to prepare the dough and reduce the fermentation time.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
