Royal blue potato carrot and Gallipoli Rosemarie loaf
This loaf is destined for my living longer living stronger keep fit class tomorrow morning. My wife gave me some rosemarie sprigs that she broke off whilst re potting her Gallipoli Rosemarie, i was to see if i could get them to strike.I had a fair few leaves from the preparation that i subsequently chopped up and decided to add them to a loaf, and this is the result. Its a dried yeast loaf with 10% potato 5 % carrot and 1% Chopped Rosemarie. it smells divine the smaller loaf is for our instructor who will be unable to join us for our after class coffee session as she has another class of oldies.
Fermentation almost complete, and a very important ingredient for the dough maker in the background Harewood Estate Cab Sav from the Great Southern of Western Australia,
little and large 250g versus 1063g
The large loaf was baked in a Sassafras clay baker
The smaller one in a small loaf pan
i just love the cracks in the crust after cooling