The biga got almost 3 days to get flavorful, then I made the dough Wednesday, let it rise once, then after its stretch and fold it went into the fridge for an overnight second rise. Thanksgiving morning it got shaped, the apricots rolled into the middle of a torpedo shaped loaf, and rose for the third time. With all the other Thanksgiving prep underway I failed to take pictures of the shaping process.
Baked on a stone with steam, it came out nicely crusty. I sliced it thinly and set it out with some interesting sausages (molé, fennel, and a piccante) and cheeses (smoked gouda, gruyere) for noshing while the main meal preparations continued. It was a hit, making a great base for the cheese and sausages.