Hi Jim, I don't have any experience baking with the type of oven you have, but generally what you're looking for is a steamy environment for the first 10-15 minutes of baking, and then you'll want to vent the steam and allow the bread to continue baking in a dry oven. In a professional steam injected oven, often the baking chamber is given a burst of steam before the bread is loaded, and then a longer burst of steam once the bread is in the oven. Too much moisture could weigh down the rising loaves, so you'll likely need to experiment to see what the optimum amount of steam is for your oven and and the type of bread you're baking. I suspect YouTube may provide some helpful videos when it comes to using your particular oven for sourdough baking. 

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