If you’re happy with Bakers percentages I would go with that. You will need to increase your water as a percentage too.
You said in another comment that you wanted puffier bread, usually you want to increase hydration for that. It somewhat depends on your heat transfer though. You can use lower hydrations in a conventional oven, cooking on a steel plate on the stove or using a Tandoor works better with either higher hydration or longer ferments.
Reading your original recipe I thought you were looking at around a two hour fermentation time. Is that correct?