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Thanks, will give it a go.  We are on a steep learning curve using the wood burning oven, only baked some fish in it so far but that was very good.  Although I felt guilty not using the residual heat for any more cooking, so am trying to find out recipes for things that would work after the main course was done.

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Have you got a door?

We made one out of oak and then bolted a metal plate to it leaving a 20mm gap.

You do occasionaly see the real thing at vide greniers but they are usually expensive.

So when you are finished cooking bung in your bread and shut the door.

Put the bread in baking tins and cover with cooking paper to stop it over browning.

Our next oven is being built indoors for winter pizza and heating the dining room.

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