Sourdough Baking in a High-Temp Deck Oven

Looking for Advice: Sourdough Baking in a High-Temp Deck Oven
Hi everyone,
I’m hoping to connect with someone experienced in bread baking, particularly sourdough, using a deck oven. I have a Moretti deck oven that maxes out at around 900°F. The low chamber height posed challenges, but I’ve developed a reliable daily baguette routine for my restaurant. I bake baguettes (on Baguette Pans) at 420°F, then crank the heat for pizza service in the evening.
Recently, I’ve been experimenting with sourdough loaves, but I’m running into issues. My biggest problem is bulging loaves that look quite unappealing. To troubleshoot:

• I’ve lowered the hydration to below 70%.
• I’ve reduced the heat to 415°F (the deck surface reads just under 500°F on an IR thermometer).

While this has helped reduce the bulging somewhat, it’s still happening, albeit more slowly. For my next trial, I’m planning to lower the temperature further.
If anyone has insights on managing sourdough baking in a high-t…