Sourdough Pumpkin Latte Boule with Fresh Milled Flour
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.
Equipment
- 1 stand mixer
- 1 dutch oven
- 1 kitchen scale
Ingredients
Dough 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
Spice Mixture
- 1 tbsp espresso powder
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/4 tsp turmeric
Inclusions
- 100 grams white chocolate shred chocolate chunks or use white chocolate chips
Instructions
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.
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.
Prepare Spice Mixture
- 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.
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!