Sourdough Bread Round

I had to look at a couple different sites to make this because I didn't have all the tools mentioned in the recipe and didn't want to buy them in case I decided none of this was worth the effort.  The bread turned out fantastically.  It took forever and was worth the effort.  I used a good portion of the bread last night to make the best grilled cheese sandwiches I've ever had.
 

Here is the recipe I used.  All my mixing bowls are metal, which it sounds like can be problematic for sourdough (?), so just to be safe, the dough did its 12 hour rise in the large glass bowl I normally keep fruit in on the counter.  I covered it with plastic wrap and left it in the oven off overnight because it seems a bit less cold than the countertop in winter.  I don't have a proofing basket (I had never even heard of it before -- no wonder my last attempt at sourdough went so poorly -- all of this sounded new), so I lined my metal colander with a tea towel and dusted it with flour and let the dough do its final 4 hour rise in that.  I don't have a dutch oven, so I followed this website's top suggestion and preheated my oven for an hour with the baking stone as the intended cooking surface.  I put the bread on a piece of parchment paper, set it on the hot baking stone, sprayed some water into the walls of the oven to create steam and put two ice cubes next to the dough to create more steam, and then covered the dough and ice cubes with my largest metal mixing bowl turned upside down over it for 30 minutes.  Then remove the bowl and bake for another 15 minutes, then remove bread (I used my pizza peel, as shown in the photo) and let bread cool for a hour.