Organic Pumpkin Chocolate Chip Sourdough Bread
A warm, cozy fall twist on sourdough bread, sure to make your gut microbiome happy. Toast a piece and add a little coconut oil and honey for the best experience.
Ingredients
- 100 grams active, bubbly sourdough starter (⅓ cup + 1 tbsp)
- 285 grams warm filtered water (1 cup + 3 tbsp)
- 150 grams organic pumpkin purée (⅔ cup)
- 500 grams Caputo's 00 Chef's Flour (4 cups)
- 100 grams Hu dark chocolate baking chips (⅔ cup)
- 10 grams organic vanilla extract (2 tsp)
- 30 grams organic maple syrup (1½ tbsp)
- 7 grams Redmonds Real Salt (1¼ tsp)
- oil of your choice (avocado, coconut, olive) for fermentation bowl
Homemade Organic Pumpkin Spice Blend
- 1 teaspoon organic ground cinnamon
- ½ teaspoon organic ground ginger
- ½ teaspoon organic ground nutmeg
- ⅛ teaspoon organic ground cloves
Instructions
Mix the dough
- In a large bowl, combine 100 grams active, bubbly sourdough starter, 285 grams warm filtered water, 150 grams organic pumpkin purée, 500 grams Caputo's 00 Chef's Flour, 10 grams organic vanilla extract, 30 grams organic maple syrup, 7 grams Redmonds Real Salt, 1 teaspoon organic ground cinnamon, ½ teaspoon organic ground ginger, ½ teaspoon organic ground nutmeg, and ⅛ teaspoon organic ground cloves.Mix until a shaggy dough forms. Transfer to a clean bowl with a light spray of oil of your choice (avocado, coconut, olive). Cover the bowl with a shower cap and tea towel.100 grams active, bubbly sourdough starter, 285 grams warm filtered water, 150 grams organic pumpkin purée, 500 grams Caputo's 00 Chef's Flour, 10 grams organic vanilla extract, 30 grams organic maple syrup, 7 grams Redmonds Real Salt, 1 teaspoon organic ground cinnamon, ½ teaspoon organic ground ginger, ½ teaspoon organic ground nutmeg, ⅛ teaspoon organic ground cloves, oil of your choice (avocado, coconut, olive)
Stretch and folds
- Allow the dough to rest for 30 minutes.Perform one set of stretch and folds by grabbing one side of the dough, stretching it upward, and folding it over the center. Rotate the bowl and repeat on all four sides.Repeat for another 4-6 sets, spacing each set 15 minutes apart. This is a flexible step, so don't stress yourself out about missing a stretch and fold. It's meant to help activate the gluten. Try to do it as often as you remember for the first 1-2 hours. Gradually incorporate 100 grams Hu dark chocolate baking chips during the stretch and folds.100 grams Hu dark chocolate baking chips
Bulk Fermentation
- After completing the stretch and folds, cover the dough and allow it to rest undisturbed until bulk fermentation is complete.The dough should be noticeably risen, airy, slightly domed, and developing bubbles.
Shaping
- Turn the dough onto a lightly floured surface. Pull each side out and into the center for the final stretch and fold. Flip over with seam-side down. Let rest for 10 minutes.Shape the dough into a ball by pushing the dough ball down and out, then pull towards you. Rotate and push and pull again. You'll start to see the dough ball take shape and surface tension increase.Place it seam-side up in a floured proofing basket or a bowl lined with a clean, floured towel.
Final Rise
- Room-temperature proof: Allow the dough to rise on the counter for approximately 1½–2 hours, or until properly proofed.Cold proof: Refrigerate for 6–48 hours before baking.
Preheat the Oven
- Preheat the oven to 500°F (260°C) with a Dutch oven inside.Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
Create the Pumpkin Shape (Optional)
- Cut four pieces of 100% cotton, food-safe baker's twine, approximately 20 inches long each.Soak the twine in filtered water for 10–15 minutes to thoroughly saturate the fibers. This helps reduce scorching and may make the twine easier to remove after baking.Remove the twine from the water and gently squeeze out excess moisture. Lightly coat with a neutral cooking oil to further help prevent sticking.Lay the pieces across a large sheet of parchment paper so they intersect in the center, creating eight sections.Place the loaf in the center and bring the strings up and around the dough, tying them loosely at the top.Leave enough slack for the dough to expand during baking while still creating defined pumpkin grooves.Score the dough with a razor or sharp knife to allow expansion.
Bake
- Carefully transfer the loaf into the preheated Dutch oven using the parchment paper.Immediately reduce the oven temperature to 430°F (221°C) when placing the loaf inside.Bake covered for approximately 40–50 minutes, or until the center reaches 200–205°F.Optional: Remove the lid for the final 5 minutes if you prefer a deeper brown crust.Remove the loaf from the Dutch oven and allow it to cool for at least 1–2 hours before slicing.
Finish
- Carefully cut and remove the baker's twine after baking.Insert a cinnamon stick into the top of the cooled loaf to create a pumpkin stem.
Notes
Flour: Italian Tipo 00 flour can vary in protein content and water absorption. If the dough feels excessively sticky or loose, allow additional resting time to develop gluten strength.
Measuring: Gram measurements are recommended for the most consistent results. Cup measurements are approximate, especially for flour, starter, and chocolate chips.
Starter: The volume conversion assumes a 100% hydration starter. Actual volume varies depending on how bubbly it is.
Pumpkin: Use plain pumpkin purée, not pumpkin pie filling.
Chocolate: Hu Organic 65% Cacao Dark Chocolate Baking Chips provide a rich chocolate flavor without refined sugar.