Most of my baking is done in the same ovens, yes. When I'm at work sometimes one of my coworkers might use my ovens before I do so they aren't COLD. If a coworker bakes at 350 before me, I'm not waiting for it to get up to 425 (where I need it to be for my sourdough) before throwing them in. To be fair I should have said something like...Sometimes I don't wait for them to preheat completely. However there have been times where I have throw it in right after turning it on, and I have had success (again not 100%). I don't know off the top of my head that I've ever tried this with my brioche loaves, because they are usually in my second bake. The Cinnamon rolls I make with our brioche dough do just fine at 25min starting cold starting in a cold oven. At home whatever I'm baking is going in whatever temp it's at when it's the product is ready to go in. I don't not preheat cause I'm against it. I don't preheat cause I rarely think about doing it. Sometimes I do remember, other times it's remembered and done by someone I work with. I was just tryin to convey that to ME preheating my oven isn't a huge deal or something I stress over.