Steaming the breads for the first 10 minutes worked well, especially the French Bread, The steaming bread in the first 10 minutes keeps the crust  soft, expands the bread, and caramelizes the crust. (Christensen, 2009) We also proofed the bread in the smaller ovens that were at 350 F, which helped increase the size.  The sponge method did not work for the Rustic Sourdough as we did not have enough sourdough starter, so   80 grams of of bread flour, and 80 grams of water were added to the 80 grams of the starter.  The starter needs at least 8 hours when the additional ingredients were added to fully ferment. After the dough was formed, the proofing needs another 3- 4 hours, and there is not enough class time to complete the proofing. We were rushing the process ,and everyone's bread turned out the same way. One way to improve the results in using a different sourdough recipe that would be suitable in a shorter time frame.  There was not enough starter for the last group, so another group may have forgotten to tare the scale. There was a darker spot on the crust, so I could rotate more so that it has a more even color. The Pumpernickel Bread did not work as well as I put in the wrong flour, and I put in bread flour than the clear flour. I added all the flour at once, rather than gradually adding the flour, which caused it to be too dry. We used dark rye flour rather than the rye meal, which may have affected the overall texture.  Next time, I will make to fully mix all of the wet ingredients before adding the flour, molasses, and malt syrup. I added 230-240 ml of water to make it moist and easier to handle. However, the dough was extremely tight, so I left it to rest for a few minutes before kneading a couple of minutes.  For the future, I would bake at a higher temperature, then lower the temperature to prevent excessive browning.