Baking bread in an electric oven compared to baking it over coals or in a wood-fired stove results in some key differences. Here are a few aspects to consider:
Heat Source: In an electric oven, the heat is generated by heating elements located either at the top or bottom of the oven or both. The temperature can be controlled and maintained consistently throughout the baking process. On the other hand, baking bread over coals or in a wood-fired stove relies on radiant heat from burning wood or coals. The heat distribution and intensity may vary, requiring manual adjustments to achieve the desired temperature.
Temperature Control: Electric ovens typically offer precise temperature control, allowing you to set the desired baking temperature and maintain it accurately. This makes it easier to follow specific bread recipes that require precise temperature conditions. Wood-fired stoves or cooking over coals can be more challenging to control and maintain a consistent temperature. It often requires experience and skill to manage the fire and adjust the heat accordingly.
Moisture and Steam: Electric ovens often have built-in features like steam injection or a water tray that can help create steam during baking. Steam is important for crust development and oven spring in bread. Wood-fired stoves or cooking over coals generally lack these features, making it necessary to use alternative methods to introduce steam into the baking environment, such as using a water pan or spraying water into the oven manually.
Flavor and Aroma: Baking bread in a wood-fired stove or over coals can impart a unique smoky flavor and aroma to the bread. The burning wood releases aromatic compounds that can enhance the overall taste experience. Electric ovens, while convenient, may not offer the same smoky notes unless you introduce additional elements like wood chips or liquid smoke.
Traditional and Artisanal Appeal: Baking bread in a wood-fired stove or over coals carries a nostalgic and traditional appeal. It connects to ancient baking practices and can evoke a sense of authenticity and craftsmanship. Electric ovens, on the other hand, are more modern and convenient, catering to a fast-paced lifestyle.
Ultimately, both methods have their advantages and can produce delicious bread. Electric ovens provide convenience, precise temperature control, and consistent results, while baking over coals or in a wood-fired stove adds unique flavors and a traditional touch. The choice depends on personal preference, the desired bread characteristics, and the experience one seeks from the baking process.