Yes, there are still professional bakers who use wood-fired ovens instead of automatic ovens. Wood-fired ovens have a long history in baking and are known for their ability to produce unique flavors and textures in baked goods. While automatic ovens offer convenience and precise temperature control, some bakers prefer the traditional methods and characteristics associated with wood-fired ovens.
Wood-fired ovens provide a different baking experience due to the use of wood as a fuel source. The wood imparts a smoky flavor and can create a distinctive crust and texture in bread and other baked goods. Additionally, the high heat generated by a wood-fired oven can quickly cook pizzas and bread, resulting in a crisp and blistered crust.
Certain artisanal bakeries, traditional pizzerias, and specialty bread shops still opt for wood-fired ovens to create their signature products. These bakers appreciate the craftsmanship, authenticity, and rustic charm associated with using wood-fired ovens. It's worth noting that while wood-fired ovens offer unique advantages, they require skill and experience to operate effectively, as maintaining and controlling the temperature requires careful attention.
Overall, while automatic ovens are prevalent in commercial baking due to their efficiency and consistency, wood-fired ovens continue to be valued by professional bakers who prioritize traditional methods and the distinct flavors they can achieve.