We fired the oven today. I made tortillas while the oven was heating, then pizza. I still need to get the deck a little hotter. But the pizzas were good. I used Reinhart's Roman dough and the Neo-Neapolitan dough. The I baked 3 kinds of bread. I made Hamelma's Wheat bread with multigrain soaker. I used different grain than he does. Just want I had on hand. Then I made a barley bread. It is a spin off of Hamelman's Rustic bread. The boules could use a little work on the scoring. I know. But it was 95 outside and I was trying to hurry loading all 6 loaves. The last bread is BBA Sourdough Potato cheddar and chive bread. We love that stuff. The coloring on the potato bread is a little weak. It was in the front of the oven. I need to work on laoding so I can get more in the oven and in a better location. But all in all I think it went well. Thanks to all the other Woodies out there for their input and help along the way.