[Stoves] Bread Question

[Lanny Henson]

Thanks for all the good information about bread, one of my pleasures is
reading my stove mail.

To test my current prototype this week end I will not be able to make dough.
I could cook corn bread though because it is easy to mix the batter. I will
start with 50 lb.

So if I may ask a few more questions.
Will cooking with corn bread be similar enough to cooking loaves of bread
that I can estimate the efficiency?
Corn bread batter has more liquid than dough.
Are most of the liquids absorbed by the bread how much is vaporized?
How much energy at 100% efficiency does it take to cook one pound/kilo of
flower in the form of dough
and cook one lb or kilo of flower in the form of cake/corn batter which
contains more water.
Would you just use the specific heat of corn and water x the rise in temp
plus the laden heat of the amount of liquid vaporized?

Thanks for the advice and personal notes, there is a wealth of knowledge
here.
Lanny