optimising my rocket bread oven - questions for experienced wood oven users

Dear all. Glad I found this forum!

I’ve been experimenting with wood ovens for a while now and I am currently in the process of commercializing a first ‘compact’ model. It’s based on rocket stove technology but nothing you’ve seen yet. At least nothing I had seen yet and I believe I saw every posted picture and video online regarding rocket stove ovens :-)

Anyway, my prototype is already a great pizza oven (fits 2 30cm pizza’s - stacked on top) and I am fine tuning it for bread right now.

I would like to hear from all you wood oven experts, what are the most excellent conditions for bread (lets say sourdough country loaf style) in a wood oven besides the obvious listed below that I already achieved:

- It should be able to hold steam in the first half of the bake ✔️
- It should have enough mass + insulation ✔️
- it should hold the temperature long enough (at least long enough for one bake). ✔️

These are the goals I also already achieved at this point:
- It is large enough to bake 4 x 800gr loaves ✔️
- the floor heats up to 350°C in less than 1 hour with only 2 logs ✔️
- it consumes very little wood ✔️
- it doesn't smoke ✔️
- it’s floor size is 50x50cm. Internal height right now is 25cm (could be built higher in future models) ✔️

My main questions right now for you people:
- the heat comes from the bottom. The higher in the oven, the cooler it gets so ceiling is always cooler than the floor. How does that compare to the conditions in an Allan Scott type oven?
- Can ovens with bottom heat source be used for bread?
- Some people say: baking hotter in the first stage of the bake, lower temps in the second stage. Do you agree? Is that necessary?
- What would be your personal ideal temperatures during the whole bake.

Thanks a lot for your kind feedback and I will be happy to share more of my designs as I made some more progress.

Piet