Looking into buying a combo proofer oven for my small baking business. I realize a deck oven is much better for rustic bread and ultimately the goal is masonry if we can get it through zoning. We looked at pizza ovens and this did not work out for many reasons. Does anyone have experience using a small rack oven and if so, is this type of oven capable of producing nice loaves? What adjustments if any did you have to make to get past the lack of deck and working off sheet pans. The two or three brands I have looked at have a steam option one can add if desired. My primary product is high hydration Batards using natural leaven.