I live in an apartment and don't have the possibility to build my own oven. However I would like to get as close as pissible to the wood fired effect even thogh I know that it will nevef be the same as the real thing. I already know a little about baking stones but I wonder if there is anything else one can do to get closer go the wood fired feeling.
Does wood firing give the bread a hint of smoke from the wood? If so could one emulate the smoke flavour by mixing a little finely ground smoke salt into the flour used to dust the banetton?