Decadent loaf

I'm making three loaves for the office bread party next week, and in addition to the 40% rye and 60% spelt, I thought I will bring this...decadent loaf.

This really is not a super rich or high-caloric loaf - no, not anything like that, but it is very soft, moist, deeply nutty, and its sweet notes perfectly balanced by a very gentle tang in the aftertaste. There's nothing like a slice of this with velvety, salty butter. I suppose decadent because I struggle not to eat more on the day its baked (I have no discipline re slicing into bread when its relatively fresh out of the oven). And ofc with just 10% wholegrain it's maybe a little on the sinful side, but yes once in a while it's very nice...

This bread uses a relatively long overnight BF without cold retardation. No levain, just old starter from the fridge.

For approx 550g loaf:

40g starter; 28g wholegrain wheat; 252g bread flour; 18g raw cocao powder; salt; dash of agave syrup, 220g water

Overall hydration is 78.5% 

I left this to ferment on the counter for 10.5 hours (22C room temp), then folded my walnuts in, and then proofed for another 2.5 hours before baking at 220C for 25 mins.

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