Do you just use a normal oven? Like, the normal electric home oven under the stove. Or do you have something special? I feel like said ovens are too big (hence slow and a lot of air so drier too) for baking individual loaves.

yeah, totally basic appliances over here, though i also agree the standard oven is inefficient. earthen outdoor ovens for baking i think is the move if you have the space. i'd like to go in that direction and i've known people out in the country that do that. but if you're space limited, there are enhanced ovens (convection ovens) that bake faster by circulating the air inside to make it uniform in temperature and ultimately waste less heating time and energy. there are commercial convection ovens that are much smaller in footprint than a standard residential oven where you could have a lot more being baked simultaneously, but they have more significant electrical wiring requirements (i believe) and they are crazy expensive. like $2k-10k USD.

there are smaller, home sized toaster ovens that supposedly have convection oven capabilities, but i couldn't say if they actually work for real baking where the temperatures get pretty hot (above 450F).

though, you could use a kitchen gadget that is big here in the US called an "air fryer" which is basically a micro-sized convection oven. i have not used or purchased one, but apparently people do bake bread in them. (https://airfryeryummyrecipes.com/bake-bread-in-air-fryer/)

the thing about a more normal oven (or an outdoor earthen one) is you can quickly add a reservoir of water mid way through to create steam at certain points during the baking process. you don't need to do this, but the funny thing about baking your own bread is you start learning and experimenting with little tweaks to enhance the end product. allowing the dough to proof longer, adding water, shape then resting, and i don't know how adaptable the air fryer gadget is to some of these things. also, a larger oven opens the door for things besides bread that you make with dough. pizza/calzones/stromboli, not to mention all the ways you can shape bread like ciabatta for cool sandwiches, sliceable loaves for basic sandwiches, peasant loaves, bagels, croissants, etc. there are so many directions you can go with basic dough (flour, salt, water, yeast).