Hello from Southern California
I'm new to this amazing site. I have only recently completed the masonry portion of my brick oven and am in the process of enclosing it. So far I have made six pizzas in it but need to have my door fabricated (wish I knew how to weld) before trying bread. Here's a pic of the first firing.
Looking forward to learning about flours, others' experiences with baking bread in WFO's, and sharing recipes.