Sourdough Success

Thanks to suggestions from this group, I have been on the "proverbial" quest for the perfect loaf of bread. Remembering that beauty is in the "eye of the beholder", I am happy with the look of this loaf, the time strategy, the equipment used, and the taste. I have the Bosch Universal Mixer. It is efficient, powerful, easy to clean and light weight, they have added an "extended dough hook. This is somewhat subject to the type of recipe. I needed a mixer that could easily be moved around. I finally got bannetons from Lucky Clover - reasonable and well made. I am using the French Country Boule recipe from Dan Leader's book "Local Bread". The only adjustments that I make - I use whole wheat flour for the rye. I usually awaken my sourdough first thing in the morning. Around 5 or 6 pm, make the dough. Let rise until 9 or 10 pm - form into one large boule - place in round banneton - place in refrigerator - when I am ready to bake the next day, I take dough out of refrigerator and leave at room temperature 2 1/2 to 3 1/2 hours depending on warmth of room. Preheat oven 30 minutes before baking with la cloche inside at 450 degrees. Put proofed dough on parchment paper, place into preheated stoneware, bake 20 minutes with cover and approximately 20 minutes without.