Basically the title, you need to use the skills you have now and be a productive member of society.
I don’t mean go back and show the wheel or try invent germ theory etc.
For example I’m a mechanic i think I could go back to the late 1800s and still fix and repair engines and steam engines.
Maybe even take that knowledge further back and work on the first industrial machines in the late 1700s but that’s about it.
I promise you the lack of modern oven wouldn’t be the worst part. Making do with a wood-fire oven would be fine. It’s the proofing process that would be a pain in the ass. When raising bread, time, temperature, and humidity are all pretty much ingredients, and things can get finnicky. A proofer helps immensely with keeping bulk batches of bread a consistent quality day after day. The cooking bit is the easy part. But imagine just having a change of weather fuck with things and then you have to adjust the environment as best you can so the bread’ll rise right, and keep it stable for hours.
I baked as a living for 5 years, and I’m in the midwest USA, so I dealt with all 4 seasons varying. And on top of that a lot of the shop was glass windows, so you can bet the weather messed with things. Even with the proofer. So without, man, it’s annoying just to think about. Would probably have to seal a room up aside from a chimney, keep a fire going, and take a boiling pot of water off and on the fire to keep the air the right humidity.
I don’t use a proofing oven, or rely on consistent temperature, even now but it does mean I’m sitting here at midnight baking the rye so it can cool overnight because it wasn’t ready to bake earlier so yeah even here in the subtropics I notice the difference in the winter, bread is slower to rise.
I had friends who moved to the bush and built a clay oven and they said all they could successfully bake was popovers because the oven started hot then cooled off, there was no way to keep it constant.