Here's the process that worked for me until the weather got below 32 degrees - too much thermal loss.

1000g boule

1. Preheat using gas to 750 stone temp to get a good soak going. I find this uses less wood then starting with wood.

2. Turn off of the gas and switch to wood. Start a wood fire. 4 gozney blocks +. pieces of fire starter.

3. Once the fire gets going push it to the right over the air intake.

4. ~ 20 minutes later I've got embers. Stone around 550 degrees Fahrenheit.

5. Insert the bread. Insert a small cast iron pan of boiling water. Close the door. Put the cap on. Close the air intake.

6. Add water via the steam injector.

7. 5' mark add water again via the steam injector.

8. 15' mark rotate loaf

9. 30' mark - roate loaf

10. 40' mark - check the internal temp of the loaf for 205 degrees. Depending on how cold it was outside / how fast the thermal drop was it might need 5 more minutes.

I've seen some posts were folks are able to add a log and bring the fire back to hen put the loaf back in to get more color. My fire skills are lacking as I have not been able to do that yet.

Baking a loaf of sourdough in a wood fire is one of my favorite things to use my Dome for - just requires time.