Sourdough S'mores Loaf

There’s something about the crackle of a campfire, gooey marshmallows, melted chocolate, and graham crackers that stirs up cozy memories. Now imagine all of that nostalgic flavor swirled into a rich, tender, chocolatey loaf—fermented with the magic of sourdough.

Say hello to your new favorite sweet bake: the Sourdough S’mores Loaf.

This recipe brings all the childhood joy of s’mores into a beautifully risen sourdough loaf that’s perfect for dessert, breakfast, or a decadent snack. You’ll find pockets of gooey chocolate, hints of toasted marshmallow, and that graham cracker crunch—plus the tangy undertones of naturally fermented sourdough.

Whether you’re baking this loaf for a cozy weekend treat or looking to wow guests at your next brunch or bonfire party, this loaf delivers BIG flavor with a fun, rustic twist.

Why You'll Love This Sourdough S’mores Loaf

• Nostalgic and Comforting: Combines the flavors of childhood summer nights with the heartiness of home-baked sourdough.

• Sweet & Tangy Balance: The slight sourness from the starter balances beautifully with sweet marshmallows and chocolate.

• Great for Discard or Active Starter: Flexibility means less waste and more flavor.

• Perfect for Sharing (or Not): It’s a crowd-pleaser, but you might just want to keep it all to yourself.

Table of Contents

1. Ingredients Overview

2. Equipment You’ll Need

3. The Perfect S’mores Filling

4. Step-by-Step Instructions

   • Make the Dough

   • First Rise (Bulk Fermentation)

   • Laminate with S’mores Filling

   • Final Proof

   • Bake

   • Cool and Slice

5. Tips for Success

6. Substitutions & Variations

7. Storing & Freezing

8. FAQs

9. Serving Suggestions

10. Pinterest SEO & Pin Description

Ingredients Overview

Let’s break it down into two parts: the sourdough dough and the gooey, golden s’mores filling.

For the Sourdough Dough:

• 500g bread flour

• 100g all-purpose flour

• 100g active sourdough starter (fed and bubbly)

• 350g water

• 50g honey or maple syrup (adds a subtle sweetness)

• 10g salt

• 50g unsalted butter, softened

For the S’mores Filling:

• 150g mini marshmallows (or homemade marshmallows)

• 100g milk or dark chocolate chunks

• 100g graham crackers, crushed into small pieces (not crumbs)

• 30g unsalted butter, melted

• Optional: 1 tsp vanilla or ½ tsp cinnamon for a flavor boost

Equipment You’ll Need

• Mixing bowls

• Digital kitchen scale (for accuracy)

• Danish dough whisk or wooden spoon

• Bench scraper

• Lame or sharp knife

• Parchment paper

• Loaf pan or Dutch oven

• Kitchen towel or plastic wrap

• Stand mixer (optional but helpful)

The Perfect S’mores Filling

Let’s be honest—half the magic of this loaf is in the gooey, sweet center. Don’t skimp here!

You want mini marshmallows that will melt but also hold some shape. Use high-quality chocolate (chopped bars work better than chips) for maximum melt and depth of flavor. Crush your graham crackers to small chunks, not crumbs—this gives you those delightful bites of crunch.

To bind it all together and add flavor, we drizzle in melted butter, which helps the filling spread and caramelize as the loaf bakes.

Step-by-Step Instructions

This is a two-day process for the best flavor and texture. Don't rush it—sourdough takes time, but the results are worth it.

1. Make the Dough (Morning or Late Evening)

Ingredients:

• 500g bread flour

• 100g all-purpose flour

• 100g active sourdough starter

• 350g water

• 50g honey

• 10g salt

• 50g butter, softened

Method:

Autolyse (1 hour):

1. Mix the flour and water together until no dry bits remain. Cover and let sit for one hour.

Mix the Dough:
2. Add starter and honey. Mix until incorporated.
3. Add salt and softened butter. Knead or mix in a stand mixer on medium-low until dough becomes smooth and elastic (about 5–8 minutes).

Rest & Folds (3-4 hours):
4. Cover and let the dough rest in a warm spot (around 75°F). During the first two hours, perform 3 sets of stretch and folds every 30 minutes.

Bulk Fermentation (4-6 hours):
5. Let the dough continue rising until it has roughly doubled in size.

2. Laminate with S’mores Filling

Ingredients:

• 150g mini marshmallows

• 100g chocolate chunks

• 100g crushed graham crackers

• 30g melted butter

Method:

1. Turn dough onto a lightly greased surface.

2. Gently stretch into a large rectangle (don't tear it!).

3. Evenly sprinkle chocolate, marshmallows, graham crackers, and drizzle with melted butter.

4. Fold the dough like a letter (lamination), then again into a ball. Be gentle!

3. Final Proof (Overnight or 2–4 Hours)

Shape the dough into a tight loaf and place it seam-side down in a loaf pan or proofing basket. Cover and refrigerate overnight or let rise at room temperature for 2–4 hours, until slightly puffy.

4. Bake Your Sourdough S’mores Loaf

Method:

1. Preheat oven to 450°F (232°C) with Dutch oven inside if using.

2. Score the top with a sharp knife or lame.

3. Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until deep golden brown.

Let cool completely before slicing to avoid tearing the crumb.

5. Cool and Slice

Don’t skip the cooling step! This loaf is loaded with molten chocolate and sticky marshmallow—slicing too soon will turn it into a gooey mess (albeit a delicious one).

Let it cool at least 1–2 hours on a wire rack.

Tips for Success

• Use mini marshmallows: Full-sized marshmallows tend to melt too much and escape the loaf.

• Handle dough gently after filling: You want to preserve the air pockets.

• Don’t over-proof: Over-proofing can cause marshmallow leakage and dense texture.

• Score deep: It helps the dough expand evenly despite the gooey insides.

• Let it cool! Seriously, it’s worth the wait.

Substitutions & Variations

• Graham crackers → Digestive biscuits or Biscoff cookies

• Chocolate chunks → Peanut butter chips or white chocolate for a twist

• Add-ins → Sprinkle in chopped nuts or swirl in Nutella for more decadence

• Vegan? Use vegan butter, marshmallows, and chocolate

Storing & Freezing

• Room Temp: Store in an airtight container up to 3 days.

• Fridge: Not ideal—it dries out quickly.

• Freeze: Slice and freeze individually. Toast straight from frozen for a melty treat.

FAQs

Can I use sourdough discard?
Yes! Reduce bulk fermentation time and expect a milder rise, but the flavor is still fantastic.

Can I make this gluten-free?
Not this version. The stretch and fold method relies heavily on gluten development.

Is this too sweet for breakfast?
That depends on your sweet tooth! It’s perfect toasted with coffee.

Serving Suggestions

• Toasted with extra butter

• French toast with a drizzle of chocolate syrup

• Mini loaves for gifting

• S’mores bread pudding (if you have leftovers… unlikely!)

Final Thoughts

There’s just something special about combining the rustic tradition of sourdough with the fun, sticky joy of s’mores. This loaf is a little playful, a little indulgent, and totally unforgettable. Whether you're hosting friends or just spoiling yourself, the Sourdough S’mores Loaf is a celebration of flavor and texture worth every rise and fold.

Happy baking—and don’t forget to snap a pic before it disappears!