Conditioning, you can set the gap very close, get finely pulverized endosperm, and intact husks. You will notice a much greater volume of milled grain, and of the mash bed, because the whole husks keep everything loose. What this does, is improve permeability of the grain bed, no matter your mashing method. The enzyme bearing and sugar dissolving liquid gets right in -- and the finely milled starchy part is much more readily accessible as well. The result is usually much higher efficiency, and much better attenuation, because more starch is readily available while beta amylase is still most active. Lautering is also improved. Virtually all professional brewers using lauter tuns employ either conditioned dry milling (what we're talking about) or wet milling for these reasons. But the improvement in permeability and conversion efficiency could still be observed by BIAB brewers. These brewers already prefer a fine crush, but conditioning could still aid efficiency and attenuation, and also minimize tannin and silicate extraction. Of course there's more than one way to do anything.