This is a photograph of a communal oven in the mountains near Gap, France. Note the sones used for constructing the roof of the oven.

The most efficient firing is a firing of dry kindling. In this photograh the wood for the next firing is seen sitting inside the bread oven. It was put into the oven after the bread and pies were baked so these sticks, already dry when put into the oven, are now bone dry. Whatever size wood you use to fire your oven — and smaller diameter is always better — make a habit of placing the wood in the fire after you have finished baking.