alt Hacker NewsThat is correct. In my home country, Spain, such ovens still exist, although nowadays they are few and far between. The few people who still use them keep signing their bread, a tradition that goes back to at least the Ancient Egypt. You can read a bit more in this Wikipedia article (no English version, sorry)
Interesting, do you have to stamp it at a certain point in the baking process? I'm guessing after it expands at a certain point