Its a long story how I ended up with  gas convection oven for my bakery.  Baking almost exclusively bread I have been struggling with the results.  There is no switch for the fan and my gas convection oven seems to dry the crust out much more than I like before it is properly browned.  After A LOT of experiminetation my best results have come from the following proceedure:

-preheat oven with stones top and bottom to 460

-turn oven off (only way to disenable fan). Mist loaves and oven, load loaves (avrg 16 loaveso between 2 racks), pour cup hot water onto preheated pan in bottom of oven, and close doors quickly.  Wait 1 to 3 mins (less for yeasted, more for sourdough).

-Open doors slightly while I turn the oven back on (the fan blasts at this point and the open doors keep the fan from blowing any burt flecks against the doors back up onto the loaves) and immediatley reset the oven to 400 to stop fan.  Bake 30 to 40 mins depending on recipe.

This process has give me the best results yet, but nothing like my old conventional electric home oven (no crisp reddish razor edges, and loaves seem to dry out before rising to their maximum rotunity.) 

ANY ADVICE? DO I NEED A DIFFERENT OVEN (yikes!) OR ARE THERE ANY OTHER SECRECTS TO SNEAKING A PROPER BAKE OUT OF A GAS CONVECTION? HELP!