Probably also not a complete answer (can there ever be for such questions?), but the main criteria for me with a focus on bread would be (in no particular order):
- Maximum temperature.
For bread, 250°C is usually good, but speaking from experience, the step from bread to pizza is small and for those, the hotter the better.
- Sturdy rails and racks.
I bake my bread either on a stone (2.5 cm thick, rectangular, almost as large as a baking sheet, not the flimsy round ones sometimes sold as pizza stone) or in a rather large Dutch oven. Especially the stone is heavy and I still pull out the rack halfway for some breads, because it’s easier to maneuver them. That’s a serious bit of load.
- A non-fan top and bottom heat option.
Yes, people make good bread in fan ovens, but I have also had issues with hot air blowing onto one side (remember that turning a half-baked bread is not a good idea, as opposed to some cakes), and the fan can also prematurely “blow away” the very important steam. If you can set top and bottom heat separately, it’s nice, but not that important.
- A non-crucial but actually neat feature for bakers can be a timer that starts or stops your oven at a given time. My stone needs quite some time to heat through and a timer means that I can set it to pre-heat well before I get up, then I can just take my overnight breakfast buns straight from the fridge to the oven when I get up and we have them for breakfast with maximum convenience. But that’s just a very personal preference, not a determining feature in my opinion. I have also used it for other timed applications and it was especially handy when the kids were smaller and life a lot more unpredictable in general.
Apart from the specific use case, there’s one feature that I miss a lot at the oven I am using at the moment:
- A self-cleaning function.
Of course running the pyrolysis cycle uses a lot of energy, but I hate scrubbing the oven, especially the little nooks and vent openings and roasting a chicken or something that does splatter leaves a mess, no matter how careful you are. And instead of harsh chemicals, you just need a humid cloth and perhaps some all-purpose cleaner to wipe out the ash.
A few thoughts about the various extras:
Unless you already know what you are going to use the specific features for, I wouldn’t pay extra for them, as there’s a good chance that you won’t be using them. If the oven you selected for its basic features anyway comes with some of them, fine. If your budget is large enough and you just want them for a reason (even “just because”), that’s of course another case.
And remember that the more features you have, the more can fail - a separate meat thermometer can be exchanged cheaply (or you can use multiple ones or one that connects to an app, or...), a built-in one would need either a costly repair or you would switch to a separate one in that case. Just for example.
I struggle to see how “special programs” for bread would cover the many cases of bread - your Scandinavian rye needs a totally different baking temperature gradient and time as, for example, a fougasse. But I admit I haven’t explicitly researched the feature.