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 smores, buttery crumbs, milk chocolate and marshmallow all rolled up into a delicious crusty sourdough loaf. 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 20 grams of starter with 60 grams flour and 60 grams of water the night before making

Baked Delights Round
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL8 Hours, 55 Minutes

INGREDIENTS:

  • 100 grams active, bubble, recently fed sourdough starter
  • 500 grams flour
  • 240 grams water
  • 9 grams sea salt
  • 20 grams sugar
  • 100 grams chocolate drops
  • ½ mini marshmallows
  • ½ cup mini marshamllows

METHOD:

  1. Autolyse: Mix flour and water together in a large bowl. Cover with a tea towel and rest 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 back in the bowl. Cover and rest 45 minutes-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 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 two to three 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 and rotate bowl, and repeat.
  6. Cover and rest an hour, perform one final set of stretch and folds, or coil folds, this time including the chocolate drops and marshmallows beforehand. Tuck into a ball shape.
  7. Now leave 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 comes out of the bowl completely clean.
  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, 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. *See video for a visual guide to shaping.
  10. Place in a well-floured banneton and let rst 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 oven inside to 450F for 45 minutes.
  12. Remove dough from fridge and place on the silicone baking mat. Brush off any excess flour and score one long expansion line across the dough. Place inside the Krustic and bake 7 minutes, re-score the expansion score, 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.

GALLERY:

NOTES:

  • If your house is cooler than 68F this dough may take longer to rise, place into the oven with the light on and a bowl of boiling water and close the door. This will make a nice warm environment for the dough to rise
  • If you want to proof overnight, use fridge-cold water and place in a spot less than 70F