THIS is insane!!! A simple yeast bread that is ready in just a few hours!
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!
I kept my time schedule in this recipe for you. This way you can adjust it to any times you want!
S'mores Bread
Ingredients
- 3 cups (360g) bread flour
- 1 ¼ tsp salt
- 1 tsp instant yeast
- 1 ¼ cups 295g warm water 100–110°F
- Inclusions:
- 3-4 ounces milk chocolate bars broken up
- ⅓ c 40grams broken up graham crackers
- ½ cup 50 grams mini marshmallows (can freeze)
Instructions
- 9:30 AM – Mix Dough
- Mix flour, salt, yeast, and warm water until shaggy.
- Cover and rest 30 minutes.
- 10:00 AM – Stretch & Fold
- Add your inclusions and perform 1 set of stretch & folds (repeat at 10:20 & 10:40).
- After final fold, cover and let rise in a lightly oiled cambro container for bulk fermentation.
- 10:40 AM–12:15 PM – Bulk Fermentation
- Let dough rise, covered, in a warm spot for 1.5 hours or until nearly doubled and bubbly.
- 12:15 PM – Shape the Dough
- Lightly flour your work surface.
- Turn the dough out gently and shape into a boule:
- Fold the edges of the dough inward toward the center.
- Flip it seam-side down and use cupped hands to tighten the surface by turning it in a circle.
- 12:30 PM – Final Proof
- Place the dough seam-side up in a well-floured banneton or a bowl lined with a floured towel.
- Cover and let rise 45–60 minutes until puffy. Preheat your oven to 475°F (245°C) with a Dutch oven inside, lid on.
- I popped into freezer 10-15 mins to help with scoring.
- 1:15 PM – Score and Bake
- Carefully turn the proofed dough onto a piece of parchment paper. Add more rice flour on top, if needed.
- Score the top with a bread lame or sharp knife.
- Transfer it into the preheated Dutch oven with the parchment paper.
- Bake 20 minutes with the lid on and 15-20 more with the lid off until golden and crusty.
- 1:55 PM – Cool
- Remove from the Dutch oven and place on a wire rack. Top with more "goodies" and let cool for at least 1 hour before slicing (resist the temptation—it finishes cooking while cooling.) Dust with powdered sugar.
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