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