Campfire S’Mores Sourdough Loaf
Campfire S’Mores Sourdough Loaf

Campfire S’Mores Sourdough Loaf

This is THE dessert bread of campfire season! Everything you love about s'mores, buttery crumbs, milk chocolate, and marshmallow, rolled up into a delicious crusty sourdough loaf baked in your Krustic Dutch Oven. The marshmallows dissolve into the bread, giving it a beautiful, sweet flavor studded with bits of chocolate. It’ll be sure to bring back memories of baking s'mores around a campfire - without the bug bites!

Prep: Feed 20g of starter with 60g flour and 60g of water the night before you mix the dough.

Baked delights Round
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 55 Minutes

INGREDIENTS:

  • 100g active, bubbly, recently fed sourdough starter
  • 500g flour
  • 340g water
  • 9g sea salt
  • 20g sugar
  • 100g chocolate drops, divided
  • ½ cup mini marshmallows, divided
  • ½ cup mini marshmallows, divided
  • ½ cup graham cracker crumbs

METHOD:

  1. Autolyse: Mix flour and water together in a large bowl. Cover with a tea towel and rest for 1 hour.
  2. Add the starter, sugar, and salt, dimple your fingers through and mix using your hands until the dough has come together. Press into a rough ball and place it back in the bowl. Cover and rest 45 minutes to 1 hour.
  3. Perform stretch and folds: grab an edge of the dough, stretch it up and fold it over the dough, pressing down on the opposite side. Rotate the bowl 90 degrees and repeat.
  4. Rest a further 45 minutes.
  5. Either repeat the stretch and folds if the dough is strong enough, or if the dough is too sticky or tears when you try to stretch it, perform 2-3 coil folds. Do this by picking up the dough with two hands on opposite sides of the bowl. Lift the dough directly up, allowing it to pull away from the sides and lift up as one piece. Tuck the ends down under, rotate the bowl, and repeat.
  6. Cover and rest for an hour, then add half the marshmallows and chocolate chips, perform one final set of stretch-and-folds or coil folds, then tuck the dough into a ball shape.
  7. Now leave it to bulk ferment until the dough has risen significantly, but not yet doubled in size. This will depend on the strength of the starter and temperature of the dough, but can take anywhere from 2 to 8 hours. Signs of good bulk fermentation include a domed top, the sides pulling away from the bowl, bubbles under the surface, and the dough releasing cleanly from the bowl.
  8. Shape the dough: tip the dough out and form into a thick, chubby rectangle, then stretch out slightly. Sprinkle over half of the graham cracker crumbs, the remaining chocolate drops and marshmallows. Fold the bottom third up, sprinkle on remaining crumbs, then fold the top down like an envelope. Starting at a short side, tightly roll the dough into a rough round shape.
  9. Ensure there is plenty of tension in the dough by pushing and pulling against a benchtop surface, using your pinky fingers to guide you.
  10. Place in a well-floured banneton and let rest for 20 minutes. Stitch the top of the dough together if it has spread and place in the refrigerator overnight or up to 48 hours.
  11. To bake: when you are ready to bake, preheat the oven with your Krustic Dutch oven inside to 450°F for 45 minutes.
  12. Remove the dough from fridge and place it on the Silicone Transfer Mat. Brush off any excess flour and score one long expansion line across the dough. Place it inside the Dutch oven with the lid on and bake for 7 minutes, then carefully re-score along the same expansion line, then return to the oven for a further 25 minutes..
  13. Remove lid and bake a further 20 minutes.
  14. Cool completely before slicing and enjoying.
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GALLERY:

NOTES:

  • If your house is cooler than 68°F, this dough may take longer to rise. Place the bowl in the oven with the light on and a bowl of boiling water, then close the door. This creates a warm environment for the dough to rise.
  • If you want to proof overnight, use fridge-cold water and keep the dough in a spot below 70°F.
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