New oven : pic :

This is the picture of my new oven. Like I mentioned : baking stone at the lowest level.
Also a picture of my first bread (a rustic Hamelman loaf). It did come out not as good as I had hoped even though it tasted great. It was okay, but no shiny crust. I did steam but because there are two small vent holes in the inside of the oven this is not ideal for baking bread!

I don't understand because the oven was clearly labeled as a bread oven. So my future project will be close the vents but not permanently. I will close them, but make sure that during the baking process (when the loaves are getting color) I will be able to open the vents. This will ensure steam will be going out through the chimney and the rest of the baking will be done in a dry oven.

The bread was the second thing I baked, the first time I made some hard rolls and the result was rather disappointing! I know I will have to learn to bake with it, because it is nothing like my regular kitchen oven to bake in. My goal is to get loaves as good as using the die cast pot I always bake in.
This should be doable. I will cross my fingers...