The whole world is in the midst of a sourdough frenzy - not a bad thing. I have been baking sourdough bread-baguettes-rolls-focaccia-pizza straight on the heat deflector of my Egg the for years. Not difficult, easier than the kitchen since the heat required is easily reached, easily maintained, and more accurate than most kitchen ovens. For bread, ease the folded-fermented-proofed dough into a dutch oven I use a French cast iron enameled pot lined with parchment paper/waxed paper. Bake with the pot's cover in place at 250C /450F for 20 minutes. Remove the bread from the pot a two-handed gentle tug on the parchment paper from each side will do it and lower the heat to 200C/400F cover with aluminum foil and continue baking straight on the heat deflector until 97C/208F internal another 20 minutes +-. If you like the crust good and dark leave for another 5 minutes without the foil. Allow to rest 20 minutes then get out of the way, it won't last long!