Black Cocoa Multi-Grain Sourdough

4 Mar

Final   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.



4 Responses to “Black Cocoa Multi-Grain Sourdough”

  1. Karin Anderson March 8, 2014 at 2:33 pm #

    A bread for chimney sweeps? Looks amazing – and a bit intimidating 🙂 And almost as involved as the Cecilienhof-Vollkornbrot.
    I tried my hand at another levain a la Forkish today, with white buckwheat and kasha. Haven’t cut it, yet.
    Have a nice weekend, Ian!

    • mookielovesbread March 8, 2014 at 5:58 pm #

      Thanks Karin. Appreciate your comments. It really is not that difficult and I’m sure you can easily handle this one. Your latest bake sounds very interesting. I have yet to try and of the Forkish recipes except for the pizza dough that David S. had posted. This one you’re making sounds like it will be great. Look forward to hearing how it comes out.

      Finally some nice weather today….almost Spring!
      Have a great weekend yourself too!

  2. Maria March 20, 2014 at 10:44 am #

    Hello Ian.
    I am new to your blog- and love experimenting with different recipes. Your bread really does look fabulous and I am intrigued by the fact that it tastes of chocolate! I’ll let you know how I get on.
    I’ve made a bread as dark – if not darker- before, after a visit to an amazing restaurant where it was served. The recipe is a mixture of white, wholemeal, buckwheat and rye flours, with boiled wheat or rye berries for texture. The colour- and this is apparently used in Belgium & France- comes from mixing a couple of teaspoons of squid ink into the water. Like yours, it’s a wow bread, especially if served with others in a bread basket. The squid ink doesn’t impart any flavour- no one could guess what imparted the colour.
    Thank you for your post.

    • mookielovesbread March 20, 2014 at 11:38 am #

      Thank you Maria for your comment. If you try this recipe I hope you let me know how it comes out.
      Your recipe with the squid ink sounds great. I’ve made many breads with soakers containing whole grains and I love the way it imparts an extra flavor profile to the bread.

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