I mean the title pretty much says it all….its the perfect balance of sweet and bread. If you were thinking about trying it, 100% recommend it.
by HexesNCrows
7 Comments
darryljean
Would you be willing to drop the recipe? Really loving any and everything s’mores this summer!!
ohheyhowsitgoin
Is there a graham cracker element? I have been planning a rocky road loaf. Chocolate sourdough with marshmallow and pecan.
basicpn
What is in this bread?
mspiggy32
Recipe plsss
CalaCher
Recipe ? 😭😭😭 please? 🥹
HexesNCrows
Since I can’t edit the post:
It’s just a plain bread recipe, and then the ingredients for s’mores laminated in. There’s probably 8 trillion recipes if you google it, but here’s mine (this is my recipe for plain sourdough bread. I’m not saying do what I do, this is just what I do and haven’t had a fail so far…knock on wood)
•600-ish g warm water •300-ish g starter (just past peak. I like when it’s deflated about an inch the most) •1020-ish g AP flour •20-22-ish g salt
Mix it all in the bowl together- I don’t autolyze or add salt later. I just throw it in a bowl and mix it. I do a “stretch and fold” with the danish dough wisk (it’s really just me lifting it up and flopping it back down-essentially playing with the dough lol) Cover and let it sit an hour then do a set of stretch and folds. I just do it until I’m tired of doing it or until I can’t stretch the dough anymore without tearing. Then I cover and forget about it until it’s done bf. I just go by how much it jiggles. I don’t really keep track of how much it has grown, nor do I care to temp it. It is what it is. Dump it out, SPLIT IT IN 2 LOAVES Shape loaves SMORES LOAF SPECIFICALLY: -here’s where I laminated in marshmallows, graham crackers, and chocolate chips- Plopped in banneton and stuck it in the freezer while Dutch oven preheated to 450°f Scored and baked covered (I like to spray w water because I think the blisters are pretty) for 20-25 minutes Uncover, top with more marshmallows and bake for 10-15 minutes at 425° Let cool at least an hour.
tazzman321
Just from my experience looks over baked..sourdough bread usually takes about 40-45 minutes depending upon humidity and temperature..to me ur oven temp is too hot or baked too long..been baking bread professionally for over 33 years and to me it’s over baked..just saying!
7 Comments
Would you be willing to drop the recipe? Really loving any and everything s’mores this summer!!
Is there a graham cracker element? I have been planning a rocky road loaf. Chocolate sourdough with marshmallow and pecan.
What is in this bread?
Recipe plsss
Recipe ? 😭😭😭 please? 🥹
Since I can’t edit the post:
It’s just a plain bread recipe, and then the ingredients for s’mores laminated in. There’s probably 8 trillion recipes if you google it, but here’s mine (this is my recipe for plain sourdough bread. I’m not saying do what I do, this is just what I do and haven’t had a fail so far…knock on wood)
•600-ish g warm water
•300-ish g starter (just past peak. I like when it’s deflated about an inch the most)
•1020-ish g AP flour
•20-22-ish g salt
Mix it all in the bowl together- I don’t autolyze or add salt later. I just throw it in a bowl and mix it. I do a “stretch and fold” with the danish dough wisk (it’s really just me lifting it up and flopping it back down-essentially playing with the dough lol)
Cover and let it sit an hour then do a set of stretch and folds. I just do it until I’m tired of doing it or until I can’t stretch the dough anymore without tearing. Then I cover and forget about it until it’s done bf. I just go by how much it jiggles. I don’t really keep track of how much it has grown, nor do I care to temp it. It is what it is.
Dump it out, SPLIT IT IN 2 LOAVES
Shape loaves
SMORES LOAF SPECIFICALLY:
-here’s where I laminated in marshmallows, graham crackers, and chocolate chips-
Plopped in banneton and stuck it in the freezer while Dutch oven preheated to 450°f
Scored and baked covered (I like to spray w water because I think the blisters are pretty) for 20-25 minutes
Uncover, top with more marshmallows and bake for 10-15 minutes at 425°
Let cool at least an hour.
Just from my experience looks over baked..sourdough bread usually takes about 40-45 minutes depending upon humidity and temperature..to me ur oven temp is too hot or baked too long..been baking bread professionally for over 33 years and to me it’s over baked..just saying!