I got a Forno Bravo Primavera 70 about a month ago. After curing (which felt like forever!) I started by trying my hand at wfo pizza. Although not yet proficient, the results are still way better than anything from my kitchen oven, even with a baking steel. I'm still amazed it takes less than two minutes to bake a pizza.
Today I baked bread. Vermont sourdough to be be exact. After removing the hot embers and ashes, and going over the oven bed with a damp (not wet) cloth, I let the temperature drop to 600 F. Using a garden sprayer dedicated exclusively to water, I misted the interior for about 10 seconds and put the door in place. Next, I scored the 1 lb loaves and loaded them in the oven, misted above them for another 10 seconds and closed the door. I checked on them after about 15 minutes. They had great color and the oven spring was amazing. I left the door off and baked another 3 minutes. The interior temperature of the loaves was 210 F. They were done. I'll be baking a lot more bread in my wfo.