Pain De Provence

I saw Floyds beautiful loaf with the spiral slashing and just had to try my hand at a pinwheel. I ended up with a few extra cuts but overall it turned out very nice. I used the same base formula that I used on the Crusty Italian below and added the spices and a 1/4 cup of liquor to the water. It smelled heavenly in the bowl and in the oven. By the time it was done baking the alcohol aroma was gone and I haven't tried it yet so I'll have to wait on the crumb shot for it to cool.

I used a small bottle of Penzies Herbs de Provence and dumped the whole bottle in. It wasn't a 1/2 Cup as the recipe calls for but at least 1/3C I would say. The pre ferment was put together last night with SD starter that weighed 12 oz.

Thanks Floyd for the inspiration to try this. It smells great!

Eric