Do yall cook bread using convection bake, or regular?
If convection, do you make a tempurature adjustment.
I generally do boules ... and they are done in Cast Iron.
So - convection on, hot as it will go. Pre-heat the pot for a good 15 minutes then carefully remove and insert the boule, cover and return to the oven.
15 to 30 minutes or so later, depending on size, reduce oven temp and remove lid, even better tip out boule and cook on rack.
Cook until the house smells like bread and the boule is dark-brown and delicious.