I have been using the Vermont sourdough bread recipe to make weekly loaves for past three months. It's become very consistently reliable. I use a two hour fridge retard after three hour proof which gives me boules and batards that don't flatten during handling. Very happy with this go to recipe.
If this is the same as Hamelman's "Vermont Sourdough Rye" I've also had considerable success with it. I bake a single large loaf of about 1300 g (plain, w/caraway seeds, or multigrain) in a large dutch oven and it consistently comes out great (just like yours). Thick crust, good crumb, and excellent rise -- about 4-1/2 ". Very repeatable - have done this about half a dozen times.
Yes, same one. I think the overnight levain is the secret. I do two loaves and freeze one.