Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.
Next up are some whole wheat breads from the Art of Baking with Natural Yeast. There's a need for a do over already.
I do have a question about putting a shaped dough right from the fridge into the oven. Flour, Yeast, Water and Sat recommends the practice, but I am not sure.