Oh wow, yes, I can imagine it being very gratifying to open that door and pull out something like a nice loaf of bread. Seems like it would be tricky to get a consistent result since the temperature wouldn’t be as well regulated as with a modern oven.
I had more failures, than successes. :)
Having the experience of knowing exactly what kind of wood you were burning, and how the drafts were set, made it more like an art than a science.
I miss always having a stock pot simmering. Good times, missed.