Well today I tried out my wood fired oven for the first time . I also tried my hand at high hydration dough and the stretch and fold technique. I have to hand it to those of you who make how to videos of the S&F technique. I found it to be much more difficult than it looks on the video's . There is a learning curve to using a WFO also . I have lots to learn , but even though I would not call it a sucess my first attempt sure was tasty . I did find some things that I am hoping to get some help on . First thing is how do you transfer the wet dough to the peel ? I ended up leaving the loaves on parchment paper and sliding that onto the peel and put it all in the oven . I also found it hard to score such wet dough . I was making the Italian bread that PR has in BBA that I modified somewhat . I wanted to do a wet dough and my sweetie was dieing for some Italian bread so I thought I might kill several birds with one stone :) All in all it was a good day , learned a few things , saw how much further I have to go , and got to eat some tasty bread in the deal . I would love to hear any tips or tricks  anyone is willing to share.