Baking Sourdoughs in Alto Shaams

Hi! I sell my Tartine-style sourdoughs at farmers markets, and they turn out beautifully at home, when I bake them in a dutch oven. At the commercial kitchen I use though there are Alto-Shaam ovens, which provide great air circulation, high heats, and a steam option. But my breads pancake out everytime. Has anyone else found a solution for this? Other bakers I know have had the same problem, but no one I know has a fix.

Thanks so much for your help!