44.4% Wholemeal Potato Rosemary & Cheese loaf
Going to a lunch time gathering tomorrow and i am making a 44.4% Wholemeal Potato Rosemary and Cheese loaf. It was going to be a Sour Dough version but my starter has been sluggish recuperating from its slumber in the freezer. It will recover just may need a few feeds to gain its vigor. So a conventional bulk fermented fresh yeast dough it is.
I’m also going to do another batch of those Cinnamon Knots, slightly different this time as i’m thinking of adding currants which have been soaking in a drop of Port for more than 24 hours directly onto the cinnamon sugar paste so as not to squish the fruit. that dough will be made first thing in the morning.