Wood fired oven bread at 600deg f (315c) !

After baking a couple pizzas at 750 deg. I waited another hours then baked these rustic sour dough Baguettes made with a combination of organic AP, Spelt, Whole Wheat, and Rye Flours.
They Cooked in 12 minutes !  I admit the scoring went a little wild , but boy,  a great crust and chewy crumb.  Formula is below.

In the oven with my flashlight (torch)

A little scoring blow out but its hard to get this type of wood fired crust in a conventional oven

Bread Recipe Creator		gm	OZ
Total desired Bread Weight (gm) -->	1200.0		42.3
Desired Bread Hydration %	75.0%
Desired % of Starter you want in total dough Wt.	15.00%	180.0	6.3
What is the Hydration of the Starter, biga, or poolish you are using	100.00%
Your starter hydration contains : Flour		90.0	3.2
Water		90.0	3.2
Total Flour to add at desired % hydration Minus Flour already in Starter		595.7	21.0
Total Water to add at desired % hydration minus Water already in Starter		424.3	14.9
% Of total flour used in preferment	13.13%
Desired Flour Mix - (Must add to 100%)	100.0%
% AP or bread	50.00%	297.9	10.5
% WW	15.00%	89.4	3.1
% spelt	30.0%	178.7	6.3
% Rye	5.00%	29.8	1.0
% other	0.00%	0.0
Dry yeast varies from 1-3%	0.05%	0.3	0.01
Don't forget the Salt (2% is common)	2.00%	13.7	0.5