Finally fired up the oven for the first time since putting on that final coat of stucco. Cracked like Humpty Dumpty, but I expected that. Only had it going for about 4 hours prior to bake. It could definitely have used a few more hours. There is a lot of mass to this oven. The dough is a 60% hydration, Caputo flour, 0.3% ADY, recipe that was put in fridge for 24 hours bulk, balled and put back in for another 18 hours, then 6 hr on counter.
The tool stand made things a lot easier to handle, it got the gold star of the day. Fire management still needs work, oven not quite hot enough for nice leoparding. I think the wood is still not quite dry enough but much better than 3 months ago. All pies were 90 secs and very tasty. I will have to continue to work on increasing the heat and my dough making skills.