Does Cacao or Cocoa powder in a dough slow fermentation/proofing? I think theoretically probably not, but looking for anybody's practical experience. I am looking for reasons my chocloate panettone (all naturally leavened, using 1st and 2nd doughs according to traditional methods) proofs so slow. My chocolate (traditional) panettone proofs slow just because it does, but mine is taking extra long (~16 hours). Not having ever made bread with cocoa powder I don't have experience with proofing such a dough. So I'm wondering if the cacao powder may be a source for the extra slow proof. It doesn't matter to me if your experience is with naturally leavened or commercially yeast leavened doughs. I'm seeking practical input from those with some experience in proofing chocolate doughs.
Thanks in advance for any input.
Brian.
Cocoa powder can have an effect on the PH level. Is yours Dutch Process? I believe that is a bit less acidic. Cinnamon will also have a retarding effect.
Dave
pH was in the 5'ish range as expected/desired. thank you for your response.
Imo the cacao powder doesn’t have a (direct) impact on the fermentation speed. At least not on the few ocasions I baked panettone with cacao powder (among other ingredients). You need additional water (and sugar in panettone). I always mix cacao powder with the same amount of sugar and 1.5x the amount of water and add the mix to the dough at the end, before adding the inclusions.
I found the first test of the product needing more water and more butter and a reduction in the overall/universal sugar concentration, which I adjusted in the second test. The second test fermented more quickly (by 6-7 hours) but still too slow. I share your view that the cacao powder likely does not inhibit fermentation. Maybe some adjustments in the starter prep will help, i.e., I can allow the starter to become more mature, maybe I'm using it too early and there is not sufficient yeast populations in the starter. Maybe I'll do some more tests before the holiday season is upon us. thank you for your response.
6h for the final proof is imo fine. Nothing to worry about. How long was your second "bulk" (the time after you finished kneading the secondo impasto until you finished the shaping and put the dough in the mould)?
In my latest batch of chocolate panettone (last week), first dough rose 4X in just under 12 hours. Final rise was 3.5 hours. So for me, the cocoa powder is not a factor. There ARE factors that matter however…..