Baking in Japanese combi oven

Hello everyone,

I live in Japan and started learning how to bake with sourdough a few months ago.

In Japan it's pretty uncommon to have a typical oven, as most households use these enhanced combi microwave ovens that can microwave, grill and bake.

Their baking is usually in the form of a convection oven and a steam oven combo, like this one.

So I try to figure out how to use these ovens to bake properly. I don't use a dutch oven since these ovens are already pretty small and can produce their own steam, or I can add some ice cubes for extra steam.

I manage to bake pretty decent bread, but one thing I struggle with is to get any sort of crispiness. The crust is very thin and soft. Beyond just bread, other pastries that are supposed to be crispy overall, also come out soft.
I also struggle to have a nice ear on the bread, some times it works but I don't have control over it yet.

I've tried to extend the baking time at lower, or at the same temperature, but that just made it rubbery and very hard to cut.

My last attempt was these cheese-stuffed bagels, I baked them in convection only without steam, they taste good enough but again their crust and crumb turned out unsatisfyingly soft.

I was wondering if anyone has any tips on how to to achieve crispiness using these smaller convection type ovens, and optionally, how to achieve the ear?

Is there a way to double bake them to improve what I already baked?