When I first began to bake bread, using a Dutch Oven, I left the lid on for the first 20-30 minutes, but then when I removed it for the final bake, I had to turn around the DO around in the oven to even up the baking…this was especially true when I had two loaves in the oven at the same time.
Thinking that the convection setting would even up the heat, I used it for the covered portion and got a more even initial bake. I then reverted to regular bake for the second half of the (uncovered bake time). Loaves came out great.
One morning, I forgot to switch from convection to regular when I removed the lid(s) and found that the loaves still came out just fine…perhaps the crust a bit crispier. My basic SD recipe is only about 74% hydration and still had a plenty moist crumb.