33% whole wheat, 70% hydration.
That looks amazing! Nice photos too.
How much cocoa powder did you use in the initial dough mix? Was it unsweetened? Dutch process or regular?
Also, in photo 3, what is in the bowl at five o’clock? More finely chopped chocolate?
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Agree with Melissa - that looks amazingly good.
I’m guessing (hoping even) that’s cacao nibs at 5 of the clock.
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Thank you! I used 11% starter (half rye/half whole wheat/100%H2O), 1,8% salt, 8% cacao powder (unsweetened, Dutch) and 2% butter in the initial dough. Those are cacao nibs for some extra choco crunch 
Thanks Paul! Yes indeed, haha!! Cacao nibs! 
Thanks for the additional info! I’ll try this someday…and get some cocoa nibs 
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Charles, that looks so delicious, I want to lick the screen.
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Looks Great!
Just to make sure I have it right:
- 50/50 Rye/whole wheat flour -100%
- Water -100%
- Sour dough starter -11%
- salt -1.8%
- Cacao Powder 8% (unsweetened Dutch)
- Butter -2%
Chocolate chunks, Cranberry, Roasted Hazelnut and Cacao nibs.
Stretching…Folding…slow fermentation…folding in mix…shaping…proofing…into Pan or Pot? (Looks deep)…do you cover with lid? bake in oven at what temp? Till bread hits 99.6 C.
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Thanks John! My starter is 50/50 Rye/whole wheat flour. The flour used in the dough is 67% strong white flour and 33% whole wheat flour. Yes preheated oven and deep pan, with lid, at 250°C, removed lid after 20 minutes. Here´s a pic showing the bread at that stage:
After that I baked it for another 30 minutes at 200°C.
Lol! Thank you