I asked ChatGPT to write me a blog about the pros and cons of using a wood fired oven to bake bread, versus using a traditional electric oven.  This is the AI Model’s response:

Bread is a staple food in many cultures and has been made for centuries using a variety of methods. One popular method is baking bread in a wood-fired oven. However, in recent times, electric ovens have become more popular for baking bread. Both methods have their pros and cons, and the choice between the two ultimately depends on personal preference and available resources. In this blog, we will explore the pros and cons of using a wood-fired oven versus using a traditional electric oven to bake bread.

Pros of using a wood-fired oven:

1. Unique flavor: One of the biggest advantages of using a wood-fired oven to bake bread is the unique flavor that it imparts. The smoke and heat from the wood can create a distinct flavor profile that cannot be replicated with an electric oven.
2. High temperatures: Wood-fired ovens can reach much higher temperatures than electric ovens, which can result in a crustier and chewier bread. This is because the high temperature creates a thicker and more robust crust that locks in moisture and creates a chewy texture.
3. Energy-efficient: Wood-fired ovens are more energy-efficient than electric ovens because they don’t require electricity to run. This means that using a wood-fired oven can be a cost-effective option for those who have easy access to firewood.

Cons of using a wood-fired oven:

1. Inconsistent heat: Wood-fired ovens can be more difficult to regulate than electric ovens, which can result in inconsistent heat and unevenly baked bread. This can be a challenge for novice bakers who are still learning to control the temperature.
2. Time-consuming: Using a wood-fired oven to bake bread can be a time-consuming process. It requires time to heat up the oven, and the oven must be tended to throughout the baking process to maintain consistent heat.
3. Limited availability: Not everyone has access to a wood-fired oven, as they can be expensive to install and maintain. This can limit the availability of this baking method to those who have the resources to invest in a wood-fired oven.

Pros of using an electric oven:

1. Consistent heat: Electric ovens can be easier to regulate than wood-fired ovens, which can result in more consistent heat and evenly baked bread. This can be especially helpful for novice bakers who are still learning to control the temperature.
2. Convenience: Electric ovens are more convenient to use than wood-fired ovens, as they don’t require the time and effort needed to heat up and tend to a wood-fired oven.
3. Widely available: Electric ovens are widely available and can be found in most kitchens. This means that anyone can bake bread using an electric oven without the need for additional equipment.

Cons of using an electric oven:

1. Lack of flavor: Electric ovens cannot replicate the unique flavor profile that comes from baking bread in a wood-fired oven. This means that bread baked in an electric oven may lack the distinct flavor that many people associate with artisanal bread.
2. Lower temperatures: Electric ovens typically do not reach the high temperatures that wood-fired ovens can, which can result in a softer and less crusty bread.
3. Energy-intensive: Electric ovens require electricity to run, which can be costly and less energy-efficient than using a wood-fired oven.

In conclusion, both wood-fired ovens and electric ovens have their pros and cons when it comes to baking bread. While a wood-fired oven can create a unique flavor profile and higher temperatures, it can also be time-consuming and difficult to regulate. On the other hand, an electric oven is convenient and consistent, but may lack the distinct flavor and higher temperatures

It all started with our pizza oven project about 7-8 years ago.

We’d cook up not only pizzas, but plenty of bread too

We started out with a soft top gazebo, which wasn’t bad although you have to get a new top every few years.

The old Ducane BBQ finally bit the dust and we got the big 6 burner Weber, plus a Weber kettle for smoking. We also got tired of the soft top gazebo and put up a hardtop, which is awesome for days like this during the winter. Plus we could get it right up next to the pizza oven. With a gutter on that side, we can bake pizza in the rain 🙂

The latest addition to my cook center, a Kamado Joe ceramic, lump charcoal, BBQ.  This can cook just about anything but really shines as a smoker. Below is a Spatchcocked (or as I refer to is Sasquatched) chicken we recently cooked on it.  Very Yummy!

We visited here today for the first time. They’re located at: 28101 SW Petes Mountain Rd, West Linn, OR 97068

Very nice place with good people. They are only open on Sunday’s and don’t have a “Wine Club” because they want everyone to get a good price.

Mike, the owner and winemaker, welcomed us at the parking lot (in his elf hat) and after guiding us into our parking spot, gave us very detailed instructions for successfully making it into the tasting room.

Mike later came up and talked to everyone, one group at a time. Very friendly guy, along with everyone else.

The wine is fabulous here, they had an exceptional Chardonnay along with great Pinot Noirs and even some great deep reds using grapes from Horse Heaven AVA in eastern Washington state.

We tried one of their charcuterie boards and it was wonderful

We can’t wait to come back in the summer when the live music is going on

It’s not too lively now but what a great outdoor space! Looking forward to our next visit!

Early December we had some leftover salmon, so I threw together this dish for breakfast

RECIPE

Makes one 9″ pie

• 5-6 medium size eggs
• 2 cups milk
• 2 cups cheese
• 1-1/2 to 2 cups of filling (meat, peppers, onions, garlic, etc)
• 1/4 cup of bread flour
• Salt/Pepper/Dill & other essential characters
• Pie Dough.  Used store bought, but sometimes I’ll make my own.  Your choice

Preheat Oven to 450 degrees

Roll out dough for bottom shell, place in pie dish, trim edges and fork small holes in the bottom to stop it from bubbling up.

tightly line it with foil to keep the dough in place and put in oven for 7 minutes @450.  Remove the foil (save it for later) and bake @450 for another 3 minutes.  Remove and reduce oven temp to 325 degrees

Blend eggs, milk, cheese, flour, and seasonings.  I use an electric hand blender to really fluff everything up good.  Then chop up the meat, peppers, onions, etc.  I usually sauté the onions and garlic first but the key is to not blend the filling with the milk and cheese mix and keep everything chunky (at least 1/4″ chucks).

Toss the filling into the blended milk/cheese mix, stir gently then pour into the shell.  Put foil around the outer edges to protect the crust from being over cooked and bake @ 325 for about an hour.  The filling pretty much dictates how long it will take but I usually start with 35 minutes, then keep checking  until you can poke a toothpick or knife in the center and it comes out clean.  About 10 minutes before you feel it’s going to be done, remove the foil to let the crust brown up (if needed).

Take it out, rack it and let it cool for a 1/2 hour or so, then enjoy!