Happy Thanksgiving

My offering to help everyone across the pond baked tonight using the Baker's Apprentice recipe for Italian Bread using a biga begun yesterday.

Enjoy

For the biga I amended the BA recipe...

...using one and a half ouces each of

Dove's organic wholegrain Spelt flour

Dove's wholegrain Buckwheat flour

Bacheldre Waltermill stoineground Rye flour

Park Mill, Bateman's stoneground wholemeal flour and 

made it up to the required 11 and a quarter ounces with strong white Hovis flour.

When I made the dough the next day I used only strong white Hovis flour.

and I baked it in our gas-fired Raeburn stove

Scrummy