Artisan Breads - Day 4

The ovens were fired up today that's for sure. All the preferments we did yesterday were mixed for final doughs, shaped, proofed and baked today. The only thing we didn't use was the whole wheat starter. For that we took out more than half of it and added more bread flour, whole wheat flour and water to it and covered it back up and left out to continue fermenting. We will feed it again tomorrow and then make a sour dough on Thursday.
So what came out of the ovens today? Two kinds of baguettes, rustique, rye, and multigrain. That's quite a bit of bread if you ask me. Think it's time to go see the neighbors.