So i was mulling over baking techniques and adding a few things together. Namely:
- professional restaurant ovens are optimally sized to bake whatever they're baking. eg pizzeria ovens are just tall enough to clear a pizza. this reduces wasted energy, heating only a volume of air that is in contact with the baked good.
- heating a small space is cheaper and quicker than heating a large space.
- the Oven in an Oven method traps moisture from the dough and keeps it close to the crust.