Cocoa Powder in Yeast Bread
I have a go-to soft and fluffy milk bread recipe at 74% hydration that stays moist up to 2-3 days after. I wanted to make a chocolate version so I substituted 20g of the bread flour with Dutch-processed cocoa powder, other ingredients and baking process were kept constant.
While they turned out really yummy, I noticed this version dries out much faster compared to the plain milk bread. What could be the reason for this and are there any adjustments I can make so that it stays moist longer like the plain one?