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.