We do a lot of sourdough baking in the reflector oven when on remote trips.  It’s a great piece of low-tech, high-skill equipment that is worthless in the hands of someone who doesn’t know what they’re doing, but priceless in the hands of someone who does.  The best way to become proficient with it is to use it every day for a month or two.  You’ll soon find that you can cook anything in it that you can cook in a regular oven.  The key to using it is fire management; keeping a wall of flame equal in size to the front of the oven.  The batch of sourdough biscuits in the photo tasted as good as they look; the sourdough flavor mixed with a hint of woodsmoke.  A great addition to any meal.