The problem we have is we really don't know the history of the leaf we purchase. Some may very well be fermented and aged properly. We have no way of knowing.
If the leaf has already been fermented there will be little, if any, improvement. There's also a good chance you will make things worse if you don't adhere to the procedure exactly. It's very easy to have the temperatures fluctuate and cause numerous problems. Mold can also form very quickly if the moisture is too high. If the temp is high enough for mold not to form the overly moist tobacco will literally cook. Things have to be just right. So the oven you use should be like a convection oven with uniformity from top to bottom. I found it difficult to prevent hot spots from occurring even when using fans.
There were several of us who tried this method and I'd bet all the leaf ended up in the dumper. It can get skunky real easy.
There's a reason that growers in the U.S. (and elsewhere) send their tobacco to the Dominican and Nicaragua for fermentation. More stable temperatures year round and they know what they're doing and they're set up to do it right.
If you should try the fermentation please let us know what happens.
Here's the best reading I've seen on the subject. Good luck!
https://archive.org/stream/tobaccocuringres00phil#page/n3/mode/2up
