The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Cocoa Multi-Grain Sourdough

isand66's picture

Black Cocoa Multi-Grain Sourdough

   I've added cocoa to bread before and it gives the final product a nice dark complexion with a subtle chocolate flavor that resides in the background.  I also added some chocolate infused olive oil and chocolate flavored balsamic vinegar to make it interesting.

I used a mix of freshly milled flour along with some French Style flour from KAF and added some left-over mashed potatoes to round out the formula.

The final dough had a deep dark crust and interior with a soft open crumb.  You can taste the chocolate undertones from the different chocolate flavored ingredients and the multi-grain mix makes this a healthy and tasty bread.

I used my BreadStorm program on my IPAD again to produce the formula below.  I broke out the seed starter flour and water separately as you can hopefully see below.  I'm really starting to get the hang of this program and once you figure it out it's a pleasure to work with and pretty simple.



Black Cocoa Multi-Grain (weights)

Black Cocoa Multi-Grain (%)


Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, black cocoa and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), potatoes, oil and balsamic vinegar and mix on low for 6 minutes and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.


Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.


After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.




trailrunner's picture

Never heard of black cocoa....seems it is extra-Dutched !!  Only from KA. I bet the fragrance from the bread was amazing. Would be great with just the right cheese...a double or triple  cream I think. Lovely bake . c

isand66's picture

Thank you Caroline.  It came out real tasty and goes well with cheese and I had it with some eggs this morning.


Darwin's picture

A great looking loaf, crust & crumb, black cocoa is a new one for me.  I am thinking sliced warm with Saint-Andre' and pear would be fantastic. 

isand66's picture

Thank you Darwin.  I like your pairing...I'm sure it would be perfect.


dabrownman's picture

Death By Chocolate ice cream, whipped cream and chocolate sauce with a cherry on top and call it decadent desert.  I to l have never heard of black cocoa and I checked mine and sure enough it is 100% cocoa too and only 1% fat.   Must be how the beans are dried and roasted to get the darker color - like coffee beans? Not really... I guess it how it is processed with chemicals........Here is a link an another trip to KAF.

Anyhoo, his bread is a keeper when you want a black or desert one - like for a 50th birthday party.  Can't imagine what it tastes like though.  It t taste like a Ho Ho or a Hostess Cupcake then I'm all in :-)

Hope you are going to join in the St Paddy's Day Challenge Ian.  You have to have some bread or rolls to put that corned beef on right? 

Happy Baking    


isand66's picture

It's not really sweet at all just an underlying chocolate flavor that adds a nice depth of flavor to this one.  Now if I added some actual chocolate chips then it would be ready for a Birthday party:)

Im sure I can come up with something for the St Paddy's Day Challenge.  My wife just made a real tasty Irish Soda bread but I have some thoughts...

Look forward to Lucy's next creation....I'm sure it will not disappoint.

Happy Baking!


WoodenSpoon's picture

Thats a beauty, when I first saw it i knew it was one of yours.

isand66's picture

Thanks!  Appreciate the kind words.


golgi70's picture

Pretty amazing looking formula.  What a lovely crumb.  How come the spelt doesn't find its way to the final mix of the formula? 


isand66's picture

Thanks Josh.  Appreciate your comments.

Believe it or not the poor Spelt got left out of the final dough mix due to that I ran out of it and didn't have time to grind some more :).


Mebake's picture

Man this looks delicious! Nice brotform, too. Saw one just like it at IKEA, and been thinking about using it for bread (we bread heads think of bread wherever we go!).

Neat Recipe maker, that breadstorm! Oh, i'll have to give me one of these and an IPAD ,someday ;)

isand66's picture

Thanks Khalid.  I too am always on the lookout for baskets I can use for my dough.  I really do like the pattern this one leaves on the final product.

I"m really starting to like the BreadStorm program.  It's a lot easier then the spread sheet I was using once you get the hang of it.  I have not tested it out yet to see if it will figure out automatically the different hydrations of certain ingredients.  That is something that would be great if it could do that.


bakingbadly's picture

Wow, the aroma emanating from that bread must be tempting.  But knowing that it contains cocoa, I, for sure, wouldn't be able to resist.

Keep up the interesting and wonderful bakes, Ian!


isand66's picture

Thanks Zita.  Appreciate your kind words.

You would like this one for sure.

Look forward to hearing about your continuing adventures.