Personally I have never baked in a wood fired oven, but one my favorite bread books is Bread Alone by Daniel Leader, and he talks a lot about special made brick ovens that have steam injectors. It seems like either the brick oven has them or doesn't, and there's not much you can do if the oven doesn't have steam injectors built in. Here is an article by TheFreshLoaf that confirms the same and has some other advice. I agree with the article's idea that while you can't realistically add steam into the brick oven, you can add steam inside the bread itself by raising the hydration.
Light, chewy, quick cooking -- this says to me
highly developed gluten content (can hold lots of CO2 easily)
higher hydration (yeast works less hard to inflate CO2 bubbles -- water turns to steam while quickly cooking)
some amount of aged dough (enzymes developed to break down complex carbs, so yeast has lots of food to eat while making CO2)
very very hot oven (oven spring fast enough that maximum CO2 holes are created before gluten and proteins solidified in a short amount of time for extra chew)
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