This Halloween Sourdough Bread combines rich black cocoa powder, pumpkin puree, and sweet chocolate chips in a striking black and orange marbled loaf. It's an easy Halloween sourdough that's soft, chocolatey, and so much fun to bake!
What happens when a sourdough baker starts experimenting with black cocoa powder? Apparently, Halloween sourdough bread!
After making my black cocoa sourdough brownies, I couldn't stop thinking about how fun it would be to use black cocoa in a loaf of sourdough, too. I loved the idea of pairing the deep black color of the cocoa with the bright orange of pumpkin puree. And swirling the two doughs together makes for such a fun loaf.
This is a sweet sourdough with an intense chocolate flavor from the black cocoa and plenty of white and dark chocolate chips throughout. The pumpkin doesn't add a strong flavor, but it gives the bread a gorgeous orange color.
And despite how impressive it looks when you slice into it, this bread is surprisingly easy to make!
It's the perfect sourdough recipe for Halloween, whether you're making it for a party, giving it to a fellow sourdough lover, or just want something fun to bake this fall.
I hope you give it a try and enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take a little longer.
- Black Cocoa Powder- Gives the bread its deep black color and rich, slightly bittersweet chocolate flavor. Regular cocoa powder can be used, but the color won't be as dark.
- Pumpkin Puree- Adds moisture and an orange color to the pumpkin dough. Use plain pumpkin puree rather than pumpkin pie filling.
- White & Dark Chocolate Chips- Add sweetness and pockets of melted chocolate throughout the loaf. You can use milk or semi-sweet chocolate chips instead, depending on your preference.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but the loaf may be slightly flatter and more dense.
- Water- Because black cocoa absorbs moisture and pumpkin puree adds moisture, you may need to make small adjustments to the water depending on your ingredients and dough consistency.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. A kitchen scale provides the most accurate measurements and consistent results.
- Use active starter. This recipe has two separate doughs with inclusions, so make sure your starter is active before you begin.
- Adjust the dough if needed. Black cocoa powder absorbs moisture, while pumpkin puree adds it. If either dough feels too stiff or wet during mixing, add a small amount of water or flour.
- Watch the dough, not the clock. Bulk fermentation is done when the dough is puffy, airy, and roughly doubled in size.
- Fermentation may vary. The two doughs may ferment slightly differently because of their ingredients. Focus on the overall rise rather than having the two doughs look exactly the same.
How to Make Halloween Sourdough Bread
Here’s a peek at the process for making this fun Halloween sourdough bread. For the full measurements and detailed instructions, see the recipe card below!
Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.
Step 2: Make the doughs. Mix the black cocoa dough and pumpkin dough separately, then let both rest for 20 minutes.
Step 3: Stretch and fold. Work the white chocolate chips into the black cocoa dough and dark chocolate chips into the pumpkin dough during the first stretch and fold. Continue with three more sets of stretch and folds, resting the dough for 15 minutes between each set.
Step 4: Bulk ferment. Stack the two doughs together. Then, let the dough bulk ferment until puffy, bubbly, and roughly doubled in size.
Step 5: Shape. Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Fold the two short ends towards the center like a letter, then fold the opposite ends in the same manner. Shape into a round ball.
Step 6: Proof. Transfer to a floured proofing basket. Cover and refrigerate overnight.
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your Halloween sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix both doughs and let them rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds; add mix-ins during first set.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store Halloween sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Black & Orange Halloween Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Black Cocoa Dough
- ¾ cup + 2 tablespoons water
- ¼ cup (50 grams) active sourdough starter
- ¼ cup (30 grams) black cocoa powder
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon if using Morton's brand or table salt
- ½ cup (85 grams) white chocolate chips
Pumpkin Dough
- ½ cup (120 grams) pumpkin puree
- ¼ cup + 3 tablespoons (105 grams) water
- ¼ cup (50 grams) active sourdough starter
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon if using Morton's brand or table salt
- ½ cup (85 grams) dark chocolate chips
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it is bubbly, active, and ready to use. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take as little as 6 hours.
- Make the black cocoa dough: In a medium bowl, whisk together the water, active sourdough starter, and black cocoa powder. Add the bread flour and salt, then mix until no dry flour remains and a sticky dough forms. Cover and let rest for 20 minutes.¾ cup + 2 tablespoons water, ¼ cup (50 grams) active sourdough starter, ¼ cup (30 grams) black cocoa powder, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Make the pumpkin dough: In a second medium bowl, whisk together the pumpkin puree, water, and active sourdough starter. Add the bread flour and salt, then mix until no dry flour remains and a sticky dough forms. Cover and let rest for 20 minutes.½ cup (120 grams) pumpkin puree, ¼ cup + 3 tablespoons (105 grams) water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Add the white chocolate chips and stretch and fold: Lightly wet your hands and sprinkle about one-quarter of the white chocolate chips over the black cocoa dough. Starting with one side of the dough, stretch it upward and fold it over the center. Rotate the bowl and repeat with the remaining three sides, adding another quarter of the chocolate chips before each fold. This incorporates the chocolate chips as you complete the first set of stretch and folds. Gather the dough into a loose ball, cover, and let rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, resting for 15 minutes between each set, for a total of 4 sets.½ cup (85 grams) white chocolate chips
- Add the dark chocolate chips and stretch and fold: Repeat the same process with the pumpkin dough, using the dark chocolate chips. Add the chocolate chips during the first set of stretch and folds, then complete 3 additional sets, resting for 15 minutes between each set.½ cup (85 grams) dark chocolate chips
- After the final set of stretch and folds, transfer both doughs to a bowl or straight-sided container, stacking one dough on top of the other. Do not knead or mix them together—the layers will naturally adhere as the doughs ferment. Cover and let the dough bulk ferment until it is puffy, bubbly, and roughly doubled in size. Depending on your kitchen temperature and the strength of your starter, this can take anywhere from 4–12 hours.
- Lightly flour your work surface and gently turn out the dough. Carefully stretch it into a rectangle. Fold one short side toward the center, then fold the opposite short side over it. Fold both long sides toward the center in the same way. Turn the dough seam-side down and gently shape it into a round by cupping your hands around the dough and pulling it toward you to create surface tension.
- Generously dust a proofing basket or towel-lined bowl with rice flour. Place the dough inside seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven with the lid on inside the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for another 30 minutes.
- Turn the dough out onto a sheet of parchment paper or a bread sling so it is seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes into the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and continue baking for another 5–10 minutes, or until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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