Sourdough baking

I have never done it with sourdough before but I have done it with yeast doughs. What I usually did was pull it out a hour or two before I planned to bake it to thaw out and let the rise finish. There are also a few places that supplied breads that were baked from frozen at a restaurant I worked at years ago, so I unfortunately do not recall how the full process was but I think it was the half a hour and then bake as normal to prevent the top from breaking and looking odd Tl;Dr ya should work might need to play with the cook time/temperature a bit to get it just right