Convection/Steam cooking in a Normal Oven?
I like to use the 15% rule.  To convert a recipe from convection to conventional:


Multiply the cook time by 1.15.
Multiply the heat by 1.15


For example, your recipe would become:

"Each loaf should bake at (300*1.15 = 345) degrees Fahrenheit in convection/steam oven for approximately (40*1.15=46) minutes or until the loaf reaches 155 degrees internal temperature."

You can convert back by multiplying by .85.