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Wood fired brown bread
(lemmy.ca)
It took me a whole summer but I'm finally getting consistent results from the pizza oven.
Wow, that's faster than I thought. One hour to prep gives a few hours of heat. If you're making your own bread dough, you're probably waiting for the final rise while you stoke the oven.
Exactly, I light it just before shaping and proofing. I'll build an unreasonably roaring fire from very small pieces of wood that settles down to coals pretty quickly. Then the temperature can be maintained by adding fuel a tiny bit at a time until the dough is ready. It's fickle but more fun than working indoors.