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The first steps in baking in either of the cookstoves that we currently use is the same: start the fire. The process of establishing a steady fire should result in a bed of coals being present in the bottom of the firebox.
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A bed of coals serves to prevent the oven temperature from fluctuating drastically, but I find that coals alone provide insufficient heat for baking. Furthermore, it doesn't take long--especially in the Margin Gem--for the coals to 'ash over.'
'Ashing over' is my own term to describe the process of the outer layer of a glowing coal becoming ash as combustion of the burnable material is totally completed. If you've ever burned charcoal, you are familiar with this situation and know that the bed of charcoal needs to be stirred a bit when you can no longer see the glowing coals for the layer of ash that has accumulated on their outsides.
Once coals have ashed over, the heat which radiates from them is significantly diminished. Before I go on with the next steps, it is important to understand another characteristic of the wood-fueled fire: the amount of heat radiating from the fire is determined by the amount of surface area of the burning firewood. The greater the surface area which is burning, the greater the heat radiated. Suppose you have a log which is four inches in diameter and eighteen inches in length. If that log is put into the firebox and ignites, the maximum surface area which will be radiating heat is approximately 251.2 square inches. Now suppose that the same size log is split into four smaller pieces and all four pieces are put into the fire at once. The same volume of fuel has been added to the fire, but the surface area of those four pieces is now 539.2 square inches.
Thus, the four smaller split pieces will burn hotter than the one whole log, but they will not burn as long. A small log burning in the Riverside Bakewell. The firebox on the the Riverside (and the Qualified) is quite small compared to wood stoves which are built for heating. Once the fire has a well established bed of coals and the oven is near to the needed temperature, I would add one fair-sized split piece or whole log--there isn't room for much more--for a moderate oven. This needs to be quite dry and ready for burning. This should be sufficient for keeping the oven at a moderate temperature.
Once this log has perhaps burned to about half its useful life, I would add another piece of similar size. While the second log is igniting, the first log is finishing its combustion.
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This keeps the second log from suffocating or significantly cooling a fire which has completely gone to coals. If a hot oven is needed, then I would continually fire with smaller pieces of wood which would be added at more regular intervals. Since the firebox is small, large pieces are not really an option, anyway. Riverside Bakewell firebox full of small pieces of wood. A fire like this would be needed for a hot oven.