I am thoroughly impressed with the information and excellent attitudes of everyone I've read on this forum. Glad to be a part of it. I'm making plans to build my own baking oven, mainly leaning toward an indoor access oven that will fire up quickly and allow me to bake bread as well as other foods, including the occasional pizza. Being in Michigan, I want to be able to use the oven often without standing in or trudging through two feet of snow. I may make it part of a workshop addition to my woodshed, maybe putting it on one end. That would keep it close to the dry wood for firing. I've downloaded the Pompeii oven plans from here and read The Bread Builders. I just don't want to use more wood and spend more time than necessary to heat up an oven to bake bread. Just some thoughts.