Made cocoa swirl loaf today ^^

Hi everyone! 

I remembered writing my first post in this forum where I failed so hard making my first ever loaf. I have been making more loaves and practice even since then. Even purchased a new oblong banetton that I used for the very first time today ^^ I made cocoa swirl loaf 

• 15% whole wheat flour
• 78% h2o
• 20% starter
• 2% salt
• 8% cocoa powder + equal amount of water to be mixed with 220g of the dough

1. autolyse 1hr
2. mix ingredients, except the cocoa
3. take out around 220g of dough to be mixed with cocoa + water
4. 4 sets of s/f, 30 mins interval
5. laminate the 2 dough on the first s/f
6. total bulk 5 hrs (30°C room temp)
7. pre-shape, bench 15 mins, shape
8. cold retard 10 hrs 

I love how this turns out, the marbling and the smell of cocoa is so charming! I'm so happy that my first time making a batard loaf turned out pretty good :) credits to the amount of tips and insights I get from this website <3

While the smell and bitter taste of cocoa is nice, I wish I can improve the taste of this loaf. Maybe a hint of sweetness would be great, so that it would be pleasant to eat it on its own. I ate this with my homemade raspberry and gin jam and it was perfect. Anyone has any tips to improve the taste? or how to introduce some sweetness to a loaf?

Much Love

From Earth