The KA recipe doesn't use a banneton to shape, but just has you put the boule directly into the Dutch oven and let it rise and warm up there for a couple of hours. Then you put the covered Dutch oven into the preheated oven covered for 45 minutes, without having preheated the Dutch oven itself. I tried it as written and it worked great, with a beautifully risen and delicious sourdough loaf as my reward. I'm wondering now if there's any reason to use a banneton and transfer to a preheated Dutch oven as you suggest. Will the results be even better? Hard to imagine, since the loaf I produced by following the KA recipe was amazing both to look at and to eat. Why the change in your version?

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