Red wine marbled tin loaf

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)