Bread-Bakers v103.n016.9

Have been selected to run the bakery at our local pioneer village for the 
upcoming season and was hoping to find someone with some experience using 
an old brick bake oven. I have years of bread baking experience, but all 
with modern ovens. No one at the village has ever used the oven so I'm on 
my own. Need info on how much wood to burn, how long, what temps I might 
expect, how long the heat stays, those kind of things. I appreciate that 
all ovens are unique, but some general guidelines would help as I start the 
experiments. Any web sites concerning this subject would also be great to 
have. Thanks in advance for any help offered.

Doug Lawrence