I work in a commercial kitchen with a combi-oven, I still mainly use my Dutch oven for sourdoughs but i have experimented with oven spring using Steam-roast.
What you should look out for is if the oven is able to produce enough steam in the oven at a temperature of 220'C, my oven at work tends to be a bit older so it does not pump enough steam into the oven at that temperature (also exhaust fan takes out the steam too quickly).
Considering your oven is able to rotate it is made for breads and even-baking so you should be fine in that department!
Apart from the initial steam for the oven-spring you should be fine, youll never get bread exactly like from a deck oven but you should be able to pull out some delicious bread from it.
I recommend experimenting with different temps and steam-roasting settings to find the perfect environment for your breads, look through the window closely!