Firing the oven. Took about 2 hours to get the bricks in the roof white hot.

Hot embers spread out to evenly heat the base of the oven.

Bread in and starting to rise. Took about an hour to bake them.

Finished loaves cooling before being lathered with butter and home-made jam.

I was very pleased with the results. It had a nice crunchy crust and a soft, fluffy interior, no yeasty flavour or stodginess.