Thread: Homemade bread...

Any wood you want. We used reconstituted logs made out of compressed saw dust.
The combustion chamber was below the baking chamber and through a cast iron elbow pipe called gueulard, the flame would warm up the oven for 2 and half hour. Vents on the back of the baking chamber would draw the flame through like a flame thrower!

It is a misconception that certain type of woods bring some flavour to the bread.
Some of those ovens were even converted to diesel burners. It would not have been done if the breads baked in them had oil flavour !