Bread baking in gas oven without dutch oven
I am moving to a new flat tomorrow. It has a gas oven. I've never used one! I am worried about baking bread in it, particularly the steaming setup, since I've read many posts about how venting in gas ovens doesn't allow one to steam it. And I don't have a dutch oven or any similar vessel (but might give up and buy something, if I have to).
The oven is quite old, but I am told by the previous tenant it's really good (the best they'd ever had!), also for baking - but nothing is known about bread of course.
Is it worth it at first to just try my usual setup (preheated baking steel, steaming with water in a tray), or it's basically guaranteed to fail? Is it possible since "all ovens are different" this one just happens to be OK for steaming?
What are the simplest things to try if the naive approach doesn't work well? How about switching off the oven during the steaming, would it prevent the venting that removes the steam?