Quick and dirty - 2 x 1kg boules?
We rent so are limited in permanency and size (putting down roofs after our son graduates from college - then, massive Alan Scott dreadnought!). Just a small cob oven that can handle 2 boules, batards or boulots, the odd batch of short baguettes. An oven that can be built lickety split, no frills. As an experiment, if nothing else.
Anyone in this paradigm? Thoughts on sizing, any special considerations?