S’mores Sourdough Loaf
S’mores Sourdough Loaf
By Chartutu
This loaf is everything you love about a campfire s’more — but make it sourdough. A naturally leavened bread filled with melty chocolate, gooey marshmallows, and graham cracker crumble. Sweet, slightly tangy, and ridiculously good toasted with a little butter (or more chocolate — no judgment).
This recipe follows a classic sourdough method with mix-ins added right before the cold proof, so you get structure and flavor in every bite.
Ingredients
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120g active sourdough starter (bubbly and fed)
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310g lukewarm water
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500g bread flour
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16g fine sea salt
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80g semi-sweet chocolate chunks or chips
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80g mini marshmallows
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50g crushed graham crackers (plus more for topping, optional)
Instructions
1. Mix Starter and Water
In a large bowl, mix the sourdough starter and lukewarm water until fully combined.
2. Add Flour
Add the bread flour and stir to form a shaggy dough. Use a dough scraper to help incorporate everything.
3. Rest the Dough
Cover the dough and let it rest for 1 hour to fully hydrate the flour.
4. Add Salt and Begin Stretch-and-Folds
Sprinkle salt over the dough. Perform four sets of stretch-and-folds, spaced 30 minutes apart. After each round, cover and rest the dough.
5. Bulk Fermentation
Let the dough rise at room temperature for about 6 hours, or until doubled in size and airy.
6. Add the S’mores Mix-Ins
Gently turn the dough out onto a lightly floured surface and flatten it slightly into a rectangle. Evenly sprinkle the chocolate, marshmallows, and graham cracker crumbs over the top.
Fold the dough like a letter, then roll it gently back into a round or oval shape. Be careful not to over-handle it — the marshmallows will get soft quickly.
7. Overnight Proof
Place the shaped dough into a floured banneton, seam-side up. Cover and refrigerate overnight for a cold proof that deepens flavor and helps keep the loaf structured.
Baking Instructions
1. Preheat the Oven
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
2. Score and Bake
Turn the dough onto parchment paper. Lightly score the top, and if you'd like, sprinkle extra graham cracker crumbs for a crunchy finish.
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Bake covered for 20 minutes at 500°F
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Uncover and reduce the temperature to 450°F (232°C)
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Bake for an additional 20–25 minutes until golden and crisp
3. Cool Completely
Allow the loaf to cool fully on a wire rack before slicing to let the crumb set and melted chocolate re-solidify slightly.
Serving Ideas
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Toasted and spread with salted butter
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Drizzled with melted chocolate or marshmallow cream
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Used as the base for the most extra French toast ever
Final Thoughts
This loaf is SO good. Sweet, nostalgic, and still made with the same traditional method you know and love. Perfect for gifting, weekend bakes, or treating yourself.
For more creative loaf ideas and inclusions, check out our baking kits or attend a Chartutu sourdough class.