I’ve had great results with the cast iron Dutch oven method. Looking at your previous thread, I don’t think you should be trying to match your steam oven methods 1:1 with the Dutch oven. Instead, focus on dialing in what works for each method. However, I haven’t used a stream oven myself though, so I can’t really compare.

My experience has been that sourdough has a lot of different steps you don’t necessarily need to do, but each one helps make the end result better and better. The biggest leaps for me were using a tall cambro container to accurately judge rising times, and putting the dough in a banneton in the fridge overnight prior to baking to form a better crust.