I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open.  The biggest issue is that while raising the dough tends to "spread" rather than rise. What did I do wrong?  Here is my recipe:  For the biga: 500g  manitoba flour (extra strong) 300ml water 8g    active dry yeast  After 24h I add: 500g  wholemeal flour 300ml water 1tbsp vanilla paste 1tsp  sugar   I've shaped the loaves straight away as I know wholemeal bread doesn't like long proofing. I've let the dough raise 1 hour at room temperature and 10 hours in the fridge.  This morning I found the dough slightly raised and evenly spread in the pan (more like a focaccia than 3 loaves :-) ). I've reshaped a bit, just separating the three loaves.  In the oven the size hasn't changed much (180 C, with a bit of water to keep humidity right).  I'm trying to get soft, open crumb loaves, like this one http://www.thefreshloaf.com/files/u5218/proth5_baguette_crumb.JPG  Edit: by mistake, as often happens in the kitchen, I've found the right recipe:  For the biga: 500g  manitoba flour (extra strong) 300ml water 8g    active dry yeast  After 24h I add: 500g  wholemeal flour **600ml** water 1tbsp vanilla paste 1tsp  honey   And that is the result  
If you're using plain cocoa powder, which doesn't really dissolve, I would mix it with the coffee powder before adding to the water, and as long as the coffee powder will tolerate it, add it all to the water before heating. Mixing the two powders should help avoid clumps in the cocoa powder, and adding it early will give it time to release flavor into the water. You'll still have to stir a bit to keep it from settling out, though!  If you're using instant cocoa mix, which is sweetened and processed to make it dissolve evenly, you can just add it at the end. There's no benefit from adding it earlier, and it'll be easiest to stir and dissolve it in already hot water. 