I was doing some cleaning up around the oven yesterday afternoon when my neighbor stopped down and we got on the discussion of bread. We agreed to start at 7:00am Sunday. Well, it was raw, rainy and dark but I got the stove going first inside and then fired the oven. His wife made wheat bread, and I made a honey wheat with oatmeal. Onto the pics. Getting it going. Rocking. Halfway there, pegged thermometer. Probably one of the better dome shots. Done adding wood. cracks in the dome top opening, so it's almost ready to go. Raked out the coal bed. Letting the bricks soak up the heat. Neighbors wheat loaves pans coming out. I had the water-soaked wood baking door on the whole cooking time with a good spritz of water to the bricks before the loaves went in. My loaves needed another 15 minutes to cook after these came out. My two free-form honey wheats out. We ended up trading a loaf for a loaf. We ate them pretty much hot out of the oven with butter and a cup of coffee. Hers were light and airy with chew to them. Mine where dense and sweet just like a steakhouse restaurant bread. Two similar breads, two completely different results.