Finally a sourdough I can share!

So, my scale finally arrived, and I got a banneton for proofing as well. I've been experimenting a bit, and I think I finally got it. Since all the folks here were so helpful, I figured I could contribute by sharing my results. Would really love to hear your comments too!  You can see the final product in the photo above.

The recipe:

In the morning, take starter from the fridge and feed it 1:1:1, i.e. equal amounts of starter, water, and flour.  Cover and let it sit in a warm place for 6-8 hrs.

Ingredients:
Levain (100% hydration) - 50g starter, 50g warm water, 50g  KA WW four, mixed in the morning and put in warm place.
Water - 300g
Flour - 450g KA BF 
Salt - 10g

Baker's math:
Flour - 100%
Water - 71.5%
Salt - 1.9%

Mix everything, except salt, until all flour is absorbed. Cover and let stand for 60 min, then add salt and mix for 4-5 min. I use stand mixer, but you can use anything you like.

Place the dough in a lightly oiled bowl, cover, let rest for 30 min. Take it out on a lightly-floured surface and stretch and fold from 4 sides, then put it back in the bowl. Repeat rest and stretch and fold 3 times (4 times total, cover during rest). BF for 2 hrs. On lightly-floured surface pre-shape, let rest 10-15 min, then final shape. 

Flour the banneton, and the surface of the dough (lightly), place the dough into the banneton and cold proof overnight (10-12 hrs). Next morning, take the dough out of the fridge and let warm up on the counter for 1.5-2 hrs. (EDIT: I later found this step to be completely unnecessary; you can bake straight from the fridge, and is scores this way easier too!). Meanwhile, preheat oven to 500F, then drop the temp to 475F. I baked at first under a "dome".  I have this old cast-aluminum pot, which I preheat in the oven and then invert and cover the dough with it to create hot and steamy environment, similar to a Dutch oven or Cloche. It looks like this:

I am baking right on a cookie sheet, lightly covered with corn meal to prevent dough sticking. Take the dough out of the banneton, dust off any excess flour, and score the bread.  I scored at a shallow angle, trying to create an "ear".  I think I succeeded.

Bake under the dome for 20 min at 475F, then drop temp to 460F and bake uncovered for 20 min more, rotating once in the middle.  I waited for about 2 hrs before slicing the loaf, and I must admit that was torture! :-)  (EDIT: It's actually better to wait much longer, 3-4 hrs). The crumb looks fine, although I would prefer it a bit more airy.  The taste was wonderful, and the crust was the crunchiest I ever achieved!

Hope this helps someone too!