I bake breade quite often only roughly with any recipe. In summer I bake it
off in an adobe mud oven I built last summer and in the winter I use my hooded
gas grill unless I want the warmth and aroma in the house. In the adobe I
build the big fire, let it burn down to coals, rake the coals out, put the
bread, pizza, whatever in and plug the door area. I would guess you could lo
the same thing only close off the chimminey when you block the door. If you
did not get all the coals out I would think that as long as the bread was not
sitting directly on the colas you would be OK. Heck give it a try. Internal
temp of bread at about 190 F is perfect. Finish off in oven or gas grill if
itdoesn't get quite done. Hope this was helpful