I've been baking out of a Rotoflex deck oven the last few months: it is a 4 tiered deck oven with steel decks. The top gets too hot and the bottom doesn't get good top heat, so I've been cooking on the middle two levels. I had been using a garden sprayer to steam the loaves, and got acceptable results. However, I had to leave the door open a lot and be pretty active during the cooking period. I recently rigged a mister inside the oven.