Sous-vide won't work for breads. The best bread is going to come from an oven that's using heavy convection current to crisp up the outside. A brick oven does this, as do the more modern convection units.

If you want to see what's new in convection cooking, check out the Turbo Chef Fire. This is a commercial piece of equipment, but could eventually be adapted for home use:

https://www.youtube.com/watch?v=MkFrsUP9QUU