I'm an experienced baker and was using a bit more complicated process for my sourdough loaves. I found this process so much easier and the bread as good as my prior method. One suggestion would be instead of placing into flour coated bannetons and then having to transfer to steaming hot cooking vessels, after the long rise at room temperature, I have been placing the loaves on parchment then into the bannetons before placing in the refrigerator. I use the old trick of covering them with shower caps. The next day all I have to do is remove the dough, on the parchment and place into the hot dutch ovens. I find this much easier.
Great recipe and a streamlined process with a great result.

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