This loaf was a HUGE hit and perfectly swirled with goodies inside!
Here are links to my FAVORITE bread tools that I have recently bought and love!
Cambro containers-best for watching bulk fermentation!
Food Safe Gloves so you won’t get too messy!
S'mores Sourdough Bread
Ingredients
- 165 g flat unfed hungry starter
- 400 g water
- 650 g bread flour
- 15 g salt
- 50 grams chopped Hershey bars
- 40 grams mini marshmallows
- 40 grams graham crackers broken into small chunks
Instructions
- Combine water and starter, mix.
- Add flour and salt. Mix to a shaggy ball of dough. Cover and rest 30 mins.
- Do 3 sets of stretch and folds every 30 mins. Transfer dough to an oiled cambro container and cover. Let bulk ferment until almost doubled.
- Remove dough onto floured surface. Pull sides up in a stretch and fold motion to form a ball, cup & pull for tension and flip over. Let rest 20 mins.
- Add rice flour to a banneton. Preheat oven 450 with dutch oven inside oven.
- Flip dough over and stretch into rectangle. Add some of the inclusions and fold 1 side into middle. Add more inclusions and fold over other side like a letter. Add rest of inclusions and roll for tension. Cup and pull. Place seam side up into banneton.
- Cover and let rise about 45 mins-1 hour. (Can also pop in fridge 20 mins to make scoring easier.)
- Carefully turn dough out onto parchment, score with a lame, and place in dutch oven. Bake 30 mins covered. Remove cover, lower temp to 425 and bake 10 mins. Place a sheet pan under the dutch oven and bake for the final 20 mins.
- Temp should be around 208.
- Let cool before slicing!
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