Two loafs:420g APF, 80g whole wheat, 375g water/red wine 10g salt, 90g starter. (Boule) 175 g APF, 75g bread flour, 60g starter, 5g salt, 190g water/redwine infused with rosemary 175 g APF, 75g bread flour, 60g starter, 5g salt, 190g redwine infused with rosemary (tinloaf) Both baked in a gas oven 1hr.The marbled loaf had a great aroma, the rosemary was nice and dominant, the wine, only a tiny bit. I cooked the fresh rosemary twig in the wine for about 20mins.Definitely will play around with wine&herbs more ;O)
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That's really creative. What does the wine taste like in the bread? What inspired your choice?
I'm more of an amber/dark beer guy but I have often wondered about using it in bakes. However, I don't buy much if it so I usually drink it when I have it :)
What an interesting loaf. I only recall seeing red wine once before in sourdough, it was a raspberry red wine bread done by Prairie Boy Bakery here in Toronto last Valentine’s Day.
It doesn’t take much for rosemary to become the dominant flavour, it can be hard to balance. Your loaf looks great.
Benny