Opinions or Experience with Haussler Master Stone Oven?
I'm interested to hear your opinions or experience you might have with Haussler ovens. I know they are quite uncommon here in the US so this might be a stretch. My needs are for a non-professional baker that does take his baking seriously and most importantly enjoys it very much :-)
The oven is to fit somewhere in between my 30" Wolf dual-fuel convection and Le Panyol model 83 WFO. Sometimes the weather here in New England is not ideal for doing a lot of work outside with the WFO, but I do bake all winter long. Another advantage of the Haussler for me is that sometimes during the week I'd like to bake, but balancing the timing of my dough, WFO temperature, and taking all of those endless Zoom meetings makes it so that I'm not always baking when I want. Knowing that the Haussler will be ready exactly when my dough is ready would give me more flexibility to, er.... multitask!
Thanks in advance!