Name: Sourdough Pumpkin Latte Boule with Fresh Milled Flour
Prep time: 30 min
Cook time: 40 min
Total time: 1150 min
Ingredients: 500 grams fresh milled flour (I like a mix of hard white, hard red, and khorasan); 320 grams water; 100 grams sourdough starter; 125 grams pure pumpkin; 15 grams honey; 12 grams salt; 1 tbsp espresso powder; 2 tsp pumpkin spice; 1 tsp cinnamon; 1/4 tsp turmeric; 100 grams white chocolate (shred chocolate chunks or use white chocolate chips)

If pumpkin spice season and your morning coffee had a baby, it might look something like this sourdough pumpkin latte boule. This soft, naturally sweetened loaf is made with fresh milled flour and flavored with pumpkin, espresso, and white chocolate for a loaf that is cozy, lightly sweet, and completely unique. It is delicious warm with butter and honey, spread with apple or pumpkin butter, or simply torn off and eaten straight from the loaf. Basically, it is everything you love about a pumpkin latte—just in sourdough bread form.

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sliced pumpkin latte bread on cutting board

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Why You’ll Love This Pumpkin Latte Bread

All the flavors of fall in one loaf. Pumpkin, espresso, and white chocolate make this boule taste like your favorite cozy fall coffee.
Made with 100% fresh milled flour. Freshly milled whole grains add flavor and nutrition while still making a beautiful, soft loaf.
Naturally sweetened. The sourdough pumpkin latte boule is naturally sweetened with honey and pumpkin.
A fun twist on traditional sourdough. This isn’t your everyday loaf of bread! The combination of pumpkin, coffee, and white chocolate makes it something special.
Perfect for breakfast or a snack. Serve it warm with butter and honey, or spread it with apple butter or pumpkin butter for an extra dose of fall flavor.
It is delicious all by itself. The pumpkin latte flavor and little pockets of white chocolate make this bread flavorful enough to eat straight from the loaf.

Why Fresh Milled Flour?

Fresh milled flour keeps the entire wheat berry intact, including the bran, germ, and endosperm. This means it delivers naturally occurring fiber, healthy fats, and essential nutrients in every bake. When you mill flour fresh, you preserve B vitamins, vitamin E, iron, zinc, and magnesium that disappear during commercial processing.

By using fresh milled flour, you support digestion, steady energy, and overall wellness — not just empty calories.

I have the NutriMill Classic. I use mine several times a week and have had no issues in over two years. It is a great, affordable grain mill.

Why Use Sourdough?

Sourdough fermentation actively breaks down complex carbohydrates and reduces phytic acid in the grain. This process helps your body absorb minerals more easily and improves digestion. The natural bacteria and wild yeast in sourdough also slow down how quickly your body processes carbohydrates, which supports balanced blood sugar.

Sourdough adds depth of flavor while improving the structure and texture of baked goods. When you combine sourdough with fresh milled flour, the two work together to create baked goods that taste better and feel more nourishing.

Find my simple, no fuss sourdough starter maintenance here.

Sourdough Pumpkin Latte Boule Ingredients

Fresh milled flour – I usually use half hard white wheat and half hard red wheat. I like adding about 50-100g Khorasan for an even softer fresh milled flour sourdough boule.
Water
Sourdough starter – for best results feed within 8 hours of using. Although I have made delicious bread with starter that was in the fridge a few days!
Pumpkin – you will want canned or homemade pumpkin, with no added ingredients.
Honey
Salt – I use Himalayan or sea salt
Pumpkin spice
Cinnamon
Espresso powder
Turmeric powder
White chocolate – white chocolate chips or shaved white chocolate

Equipment/Ingredients

How to make Fresh Milled Pumpkin Latte Boule

Step 1: Mix

Add the flour, water, starter, pumpkin, honey, and salt to the bowl of your stand mixer.

Mix on low speed just until everything comes together.

Cover and let the dough rest for 15–30 minutes.

If hand mixing, refer to my Easy Fresh Milled Flour Sourdough Bread for my hand mixing instructions.

Step 2: Knead

Using the dough hook, knead for about 8–10 minutes, or until the dough becomes smoother and more elastic.

Transfer to a lightly oiled bowl and cover.

Step 3: Prepare Spices

In a small bowl mix the spices, pumpkin spice, cinnamon, espresso powder, and turmeric. Spread half of it over the dough before starting coil folds, reserving the other half for laminating.

Step 4: Coil Folds

Perform 3–4 sets of coil folds, spaced about 30 minutes apart. To coil fold – pick the dough up from the center, letting the sides drape and setting it down. Repeat 2-4 times, rotating the bowl to life from different angles.

After the final coil fold, leave the dough undisturbed until bulk fermentation is complete.

Bulk Fermentation

Bulk fermentation is complete when the dough:

looks puffy and airy
has increased by roughly 40–60% (it doesn’t need to double)
has a smooth, domed top
jiggles slightly when the bowl is shaken
has visible bubbles around the edges

The exact time depends on the temperature of your kitchen.

As a general guide:

In the summer – 3-4 hours
In the winter – 5-6 hours

Fresh milled flour tends to ferment a little faster than bread made with commercial white flour, so keep an eye on the dough rather than the clock. In my experience fresh milled flour sourdough bread is better to be on the under-proofed side than over-proofed.

Shape

Turn the dough onto a lightly floured surface. Stretch the dough into a large rectangle. Not too thin because you don’t want the dough to rip when you add the inclusions. Spread 3/4 of the remainder of the spice mix evenly over the dough. Sprinkle with shaved white chocolate or white chocolate chips (measure with your heart).

Take the shorter sides of the rectangle and fold them towards the middle. Spread the rest of the spice mix and more white chocolate.

Shape into a tight round by gently pulling the surface taut.

Place seam-side up into a floured banneton.

Cover. I like to use disposable shower caps for an easy cover.

Cold Proof

Refrigerate overnight, or for 12-24 hours. You can cold proof up to two days.

Bake

Preheat your Dutch oven to 450°F.

Turn the dough onto parchment paper or a bread sling.

Score with a sharp lame. Optionally, mist with water for extra steam.

Bake:

30 minutes covered
10 minutes uncovered

The loaf should be deep golden brown and register about 200–205°F internally.

Cool on a baking rack. Cooling completely before slicing allows the crumb to finish setting. Or if you are like my family – devour half the loaf while still warm! 🙂 Seriously, life is too short to not enjoy warm bread even if it means the rest of the loaf is slightly squished!

Enjoy – because you just made the most delicious fall inspired Sourdough Pumpkin Latte Boule!

FAQs

Do I need to mix till window pane?
No! While plenty kneading/coil folds are important for gluten development, I personally never check for window pane. Learn your dough and you can tell by the texture if it is well kneaded.

Can I use only hard white wheat?
Yes! Hard white makes a slightly lighter, milder loaf.

Can I use only hard red wheat?
Absolutely. Expect a heartier flavor and slightly denser crumb.

Can I add khorasan?
Yes. I often substitute part of the flour with khorasan, which creates a softer loaf with a rich, buttery flavor.

Why didn’t my dough double during bulk fermentation?
With fresh milled flour, I don’t wait for the dough to double. A 40–60% rise is usually perfect.

Can I bake the same day?
Yes. Once shaped, you can proof at room temperature until puffy and bake, but I prefer an overnight cold proof for better flavor and easier scoring.

How to Serve Sourdough Pumpkin Latte Bread

This pumpkin latte boule is delicious in so many ways, but these are some of my favorite ways to enjoy it:

Warm with butter and honey – Simple, cozy, and probably my favorite way to eat it.
With apple butter – The apple and pumpkin flavors are such a good combination with the espresso and white chocolate.
With pumpkin butter – If you really want to lean into the fall flavors, this is the way to go.
Simply toasted with butter – Toasting brings out the white chocolate and gives the edges a delicious crispness.
Straight from the loaf – Honestly, you don’t really need anything on this bread. It is flavorful enough to enjoy all by itself.
For breakfast or brunch – Serve it alongside eggs, bacon, or fresh fruit for a cozy fall breakfast.
As an afternoon snack – Pair a slice with a cup of coffee for the ultimate pumpkin latte experience.

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