Bread Cook in wood-fired oven

Just started baking bread and attempted with mucho success in my Ooni Pro 16.

This is a 3-day cold-rise dough... cooked at about 250-300 with Oak-Wood in the Ooni Pro.

Bobs Red Mill Artisan Bread Flour.

3 1/4 cups of flour ( sometimes split the last 1/4 with wheat flour )
2 tea spoons kosher salt
2 tea spoons yeast
1 1/2 cup water ( sometimes 1 1/4 cup works so don't use all at once )

Kitchen Aide blend with dough hook... form it... put it in a big bowl and cover
it with plastic for about 2 hours... burp it... then to the fridge for at least 2 days
but not more than 3... prior to baking take it out - form it - don't knead it - let it
come to room temp and cook baby cook. I don't cook in an oven so not sure how that
goes but you can figure out temp/ time/ method.

 

yes please