When summer rolls around, we’re all about slow mornings, sticky fingers, and simple joys... and this S’mores Sourdough Bread hits all the right notes.
Inspired by the classic campfire treat, this loaf is a gooey, toasty, chocolatey dream wrapped up in a chewy sourdough crust. It's become a favorite in our household that our kids can’t get enough of. (And let’s be honest, neither can we.)
There’s something about the familiar flavors of graham crackers, melted chocolate, and gooey marshmallows that takes us millennials back to those good ole 90s summer nights. 😆
Whether you're making it for a weekend breakfast, a backyard potluck, or just because: this loaf brings summertime magic to your kitchen without having to light a single match.
And the best part? You still get all the satisfaction of a long-fermented, homemade sourdough bread, just with a little extra sweetness swirled in.
Let’s get into it!
Ingredients (yields one loaf):
| Item | Amount |
|---|---|
| Bread flour | 500 g (3½ cups) |
| Water | 350 g (1½ cups) |
| Active sourdough starter | 50 g (¼ cup) |
| Sugar | 50 g (¼ cup) |
| Salt | 10 g (1½ tsp) |
| Chocolate chips or chunks | 100 g (⅔ cup) |
| Mini marshmallows | 60 g |
| Unsalted butter | 56 g (4 Tbsp), melted |
| Graham crackers | 4, crushed |
Step‑by‑Step Instructions:
-
Mix the base dough. Stir flour, water, starter, sugar, and salt with a sourdough whisk until you get a shaggy ball. Cover and let it rest for 30 minutes.
-
First stretch & fold. After 30 minutes, stretch and fold your dough once, then gently fold in the chocolate and marshmallows.
-
More folds. Repeat 1-2 more stretch & folds, waiting 20-30 minutes between each.
-
Bulk ferment. Let dough rest on your kitchen counter for about 10-14 hours at room temperature (until dough is puffed up to about 75%, but not doubled over).
-
Prep s’mores swirl. Melt the butter in a large bowl, then mix in crushed graham crackers.
-
Shape the dough. Spread the dough on a clean surface, slather on about two-thirds of the butter‑graham cracker mix, fold it in like a letter, then sprinkle the rest on top and roll it up! Pinch the seams and pop it into a floured 9-inch oval proofing basket.
-
Cold proof overnight. Stick the dough in the fridge overnight, for about 8 hours.
-
Bake. Preheat oven (and Dutch oven if using) to 450 °F. Score the loaf, bake covered for 30 minutes, then uncovered 10–15 minutes or until the crust is golden and the bread has an internal probe of 205 °F.
- Slice & enjoy! Store any leftovers in a bread box for extended freshness.
This loaf has that perfect swirl of melted chocolate chips, marshmallow pockets, and graham crunch. Perfect as an after-dinner treat or as a cozy side to your morning coffee.
If you want to mix things up, add in some chocolate peanut butter cups (we love Justin's brand) or double up the graham swirl. Don't be afraid to get creative!
Tried this recipe? Let us know what you think by tagging us @HaselmayerGoods on Instagram. Happy baking! ❤️🍫
