You'll have to try it out and experiment, theoretically you wouldn't need a dutch oven though. Dutch oven is a modern foolproof home baking hack to achieve the effect of a specialized baker or standard commercial oven. I don't personally use a dutch oven at home because I have a ceramic bread baker that achieves the same effect, there's no one-way to do it, it's just that most people have a dutch oven and they all hold moisture in the same way.

The idea is you don't want the crust forming before the bread has risen to it's full size, and the amazing thing with a steam injected oven is you can see what's happening inside, so you can see when your bread has risen then cut the steam. If I had a steam oven at home I'd be doing choux pastry and baguettes first though lol. You could just test a bun sized dough and see if it works well enough before committing to the full loaf this way.