I am an amateur baker of some 10 years, but only in the kitchen with very ordinary gear. I now want to expand my baking and am building a small bakehouse on my rural property. I have bought a second hand commercial prover which has been excellent. I only have single phase electricity and I am too remote to have 3 phase connected. I can buy a second hand, single phase commercial convention oven with steam that is designed to sit on top of my prover, which I am told will do a great job. My electrician tells me that all the lights in my home will dim when I use it, but I will be in the bakehouse so that doesn't matter. I can also build a wood fired oven and I have the plans. I am told that my bread will be better.
I am trying to weigh up the pros and cons of each for results and convenience of use. The wood fired oven will have to be started many hours before use; the convention 30 minutes. Has anyone else been through this decision process. I would be grateful for advice.