How Wood-Fired Ovens Work
Types of Wood-Fired Ovens, and What Makes an Oven a Bread Oven
Baking Bread in a Wood-Fired Oven
Essential Ingredients for Wood-Fired Breads
Standards and Conventions for Bread Formulas
Cooking with fire: tips and techniques to get the most out of each burn
Pizza and Other Live-Fire Flat Breads : 600[degrees]F (316[degrees]C) and Above, with Fire
Live-Fire Roasting: 600[degrees]F to 500[degrees]F(316-260[degrees]C), with Fire
Hot Oven : 500[degrees]F to 350[degrees]F (260-177[degrees] C)
Moderate Oven, aka the Comfort Zone : 350[degrees]F to 212 [degrees]F (177-100[degrees]C)
The Long Tail of the Temperature Curve : under 212[degrees]F (100[degrees]C)
Appendix A. General Masonry Oven Design Tips
Appendix B. Commercial Yield Formulas
Appendix C. More About Baker's Percentage
Appendix D. Bread Production Schedule
Appendix E. Oven Temperature Log
Appendix F. Starting a Liquid Sourdough Starter from Scratch
Appendix G. Regular Maintenance : Care and Feeding of a Liquid Sourdough Starter
