OK...so I finished making my bread from the KAF recipe and the results were good...not fantastic, but pretty good. It was very tangy and it rose nicely, but it didn't have those huge holes and super crunchy crust that is evident in classic San Francisco Sourdough Bread. The crumb was not that tough like in SF bread, but rather tender with small, to medium holes and the crust was more like a sandwich bread, soft, not crunchy.
I made the loaves the shape of baguettes, spritzed them with water before I put them in and put a cast iron pan of boiling water in the bottom of the oven. I think that the crust came out soft, because some of the oil transferred from the plastic wrap that was used to cover the rising loaves. (I usually just cover the loaves with a floured dishtowel.) I'm guessing that the large holes did not develop because there was not enough gluten development, in spite of the long kneading and folding process. Next time, I may either use bread flour, or and add a little vital wheat gluten to the flour in the recipe. I did try scissors to slice the tops before baking and that worked out fine.
~ C