Convection works fine. You probably know this but you'll need to turn the heat down a bit off your normal baking temp (been a fairly long while, but I see 25 F less a lot). And I would go by an oven thermometer, not what's indicated by your digital, if that's built-in.
And yes, the steam pan should work fine (I have a conventional oven and actually use just an old, heavily oxidized crepe pan, loaded with lava rocks, if anything other than a boule; I use a dutch oven for all my round loaves but it sounds like yours would work great). I'd leave the convection off the first 10 minutes or so (wheat or wheat-mixed breads) or 2-6 minutes (rye or rye-mixed breads - rye needs to "set up" more quickly). For both, your convection works against the purpose of the steaming - to gelatinize surface starches and keep the crust moist to allow good spring before setting up, as well as a good, even browning once the steam is off (your maillard - browning - reactions are stunted by the same issue).
Also, be looking at your bread about 20 minutes in on a normal 45 minute bake, especially for wheat breads - oddly, the convection, which is supposed to create a more even surface, can create certain local "blister" area, where I've seen a sort of mottled tendency across the bread (like an overproofed bread can give in a conventional oven - again in my experience).
Your kolaches sound awesome. If you've never come across him, I really like Kent Rollins - the real deal, cowboy, grew up ranching with his dad and eventually ran many chuckwagons.
He goes into the idea here, some.
Good luck. Exciting project.