S’mores Sourdough with Melted Chocolate and Graham Cracker Crunch
By Lucas Morgan
Servings
4
Level
Easy
Stretch-and-folds build strength without loading the dough with extra flour, while the overnight chill firms it for shaping and deepens its toasted sourdough character. This S’mores Sourdough bakes chocolate, mini marshmallows, and chopped graham crackers into a loaf with melted pockets and cracker crunch.
An active sourdough starter and bread flour provide the structure needed to hold the sweet mix-ins. Lukewarm water, sugar, vanilla bean paste, and salt are mixed into a shaggy dough before its first rest. Half the chocolate, graham crackers, and mini marshmallows go in during the second fold, while the remainder is layered into the dough during final shaping.
The dough should become smoother and more cohesive through the folds, then bulk ferment until it has nearly doubled in size. Resist adding much extra flour if it feels sticky, because the folding process is intended to bring it together. Spread the remaining fillings evenly before rolling so large marshmallow clusters do not create concentrated melted areas in the finished loaf.
Bake the loaf covered in a preheated Dutch oven before uncovering it to brown the crust. Let it cool completely before slicing for the best texture. Serve slices as a sweet breakfast, snack, or dessert with coffee; the article notes that reheating can refresh bread that becomes denser over time.
Why you'll love this recipe
- Repeated stretch-and-folds strengthen the dough gradually, helping the loaf hold chocolate, graham crackers, and marshmallows without relying on excessive added flour.
- Adding the fillings in two stages distributes them through the crumb and creates visible layers when the shaped loaf is sliced.
- The overnight refrigerator rest develops more sourdough flavor while firming the dough, making the final shaping stage easier to manage.
- Covered baking in a preheated Dutch oven traps steam around the loaf, supporting even baking before the crust browns uncovered.
- Chocolate is broken into substantial pieces, so it melts into distinct pockets rather than disappearing completely into the surrounding dough.
- An internal temperature of 195°F gives a clear finishing cue, helping avoid a loaf that looks browned outside but remains underbaked within.
Ingredients
- •120 g sourdough starter
- •340 g water (lukewarm)
- •50 g granulated sugar
- •4 g vanilla bean paste
- •10 g salt
- •500 g bread flour
- •150 g chocolate (Hershey bars, broken into pieces)
- •80 g graham crackers (chopped, not too small)
- •80 g mini marshmallows
Instructions
- 1
Combine the sourdough starter, lukewarm water, granulated sugar, vanilla bean paste, salt, and bread flour in a large mixing bowl until a shaggy dough forms.
- 2
Let the dough rest for 30 minutes.
- 3
Perform the first stretch and fold by stretching one edge up and folding it over itself, rotating the bowl and repeating four times.
- 4
Cover the dough and let it rest for 30 minutes.
- 5
During the second stretch and fold, gently incorporate half the chopped graham crackers, half the mini marshmallows, and half the chocolate pieces.
- 6
Perform a third stretch and fold.
- 7
Perform a fourth stretch and fold.
- 8
Cover the dough and let it bulk ferment until nearly doubled in size, about 1 1/2 to 2 hours.
- 9
Turn the dough onto a lightly floured surface and preshape it into a round by folding the edges toward the center.
- 10
Let the preshaped dough rest for 30 minutes.
- 11
Flatten the dough into a rectangle, scatter the remaining graham crackers, marshmallows, and chocolate evenly over it, then roll tightly to form a loaf.
- 12
Place the loaf seam-side down in a banneton.
- 13
Cover the banneton with a damp towel and chill the dough in the refrigerator overnight.
- 14
Preheat the oven to 425°F and preheat a Dutch oven; place a silver cookie sheet on the bottom rack.
- 15
Bake the dough covered in the preheated Dutch oven for 30 minutes.
- 16
Remove the cover, lower the oven temperature to 400°F, and bake for about 25 minutes, until the internal temperature reaches 195°F.
- 17
Tent the loaf with foil during the last 6 minutes if it is browning too much.
- 18
Allow the bread to cool completely before slicing.
FAQ
Nutrition (per serving)
Calories
250
Protein
6g
Fat
8g
Carbs
37g
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