You remind me of my parents farm (they are not farmers, as in France the number of farmers dropped by 90% in the last 60 years so many non farming people bought farms to live in) with a wood powered oven, and we made many bread, pizza parties and always used the remaining heat to cook all sorts of stews in a Le Creuset. I mean the aroma and taste of those stews can't be matched. I also remember a baker friend in the 80's, he revived old varieties of wheat, convinced some farmers to grow it and made sourdough woodier bread, the best I ever had. He gave ma tip about the temperature : the oven is OK when a parchment paper inserted in the oven is quickly browning, but not burning. In case someone finds it useful.

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