My setup and process for baking bread, outdoors, in my large Big Green Egg... A Ceramic oven.
Process... I cook both sourdough and ciabatta at 500 degrees while it is under the stainless steel mixing bowl - to trap steam under the bowl. Half way through the estimated time of the cook... 15 minutes total cook time for ciabatta bread, 30 minutes total cook time, for sourdough bread, I take the mixing bowl off, rotate the loaf 180 degrees and turn the heat down to 465 degrees. The back side of your BGE is the hot spot so I might rotate the loaf once more to get even cooking/browning.
My rig... https://www.flickr.com/photos/food_pictures/8723959438/
Pizza stone elevated above the felt line using BGE's GX grill extender... https://www.flickr.com/photos/food_pictures/8858490960/
Being higher in the dome allows for maximum air flow. Airflow... Is why an out door pizza and bread ovens are superior to your kitchen oven. Your kitchen oven has very little air flow. Stainless steel mixing bowl to trap the steam from the water you spray onto your loaf right before it goes on to your stone. The steam keeps your dough moist during the first part of the cook and allows your loaf to attain the maximum oven spring. https://www.flickr.com/photos/food_pictures/8858491734/
No daisy wheel, plate setter in, so you get maximum air flow and so you can see your bread browning... Without losing heat. https://www.flickr.com/photos/food_pictures/8858470747/
My final steps before starting the baking process for bread, sourdough and ciabatta. https://www.flickr.com/photos/food_pictures/8858492390/ A water misting bottle, my lame (scoring knife), a heat resistant glove, a fish spatula (because it is very thin) to lift the stainless steel mixing bowl that has been preheated to 500 degrees, parchment paper, my final shaped and final proofed loaf in its proofing basket, a small light brush... To dust off the semolina flour from the top of the loaf that it picked off of the bottom of the proofing basket for my sourdough loaves and a pizza peel. Pizza peel not shown. Some of my bread cooks... Look at the rise of this loaf... I added a bigger stainless steel mixing bowl.
https://www.flickr.com/photos/food_pictures/8941887392/ crumb...https://www.flickr.com/photos/food_pictures/8942264745/
A good day of baking sourdough bread... Look at the color and those blisters https://www.flickr.com/photos/food_pictures/15415271743/ I prefer my bread a little darker than you can buy at Safeway. I found the hardest thing to learn and perfect in my sourdough learning curve was... Scoring the loaf to get really good decorative patterns on your loaf... Http://www.flickr.com/photos/food_pictures/15848868629/ If you don't score your dough at the perfect angle and depth your loaf will come out flat... No ear's. Ciabatta bread. Large loaves and hoagie size rolls... https://www.flickr.com/photos/food_pictures/16127976148/ It's easy...
After you figure out how to do it. Watch Chef Jacob's video's how to make the dough and then bake it in your Ceramic oven.