Wood Fired ovens for baking bread
Sooner or later, most home bakers either experience someone else's home made wood fired bread, or just get the bug to experiment. Or, they might simply visit an actual woodfired bakery, and are either inspired or awed - or both.
Driving a woodfired oven is something akin to flying, only you are kind of 'surfing' heat. Baking with a wood oven, which has substantial thermal mass, is often referred to as baking on a 'falling' oven. That's because the oven is fired till the insulation or core is very hot - often above 500 degrees celsius - and the oven is then used to bake throughout the temperature's long 'fall'. Typically, the baker would begin with pizza and flat breads like focaccia; then baguettes and rolls - things with a small mass, which cook quickly and fill the oven with steam. Then up to viennas, batards, and the tinned loaves. Finally, fruit breads, cakes and biscuits, which need lower temperatures. The remaining heat was then used to prepare vegetables and other general tasks.
In effect, the baker's art when using one of these is all about what to bake, when.