Bread-Bakers v105.n013.1

 From my experience I would use conventional baking IF your oven has top 
and bottom heating, convection if not. Convection ovens produce a more even 
heat distribution, ideal for multiple shelves of cookies for instance, but 
they can dry the surface out a tad. I would say a baking stone makes the 
biggest contribution to well baked breads, sourdough or not.

Cheers