Homemade French Bread (Baguette)

My 1st try with Peter Reinhart's French bread recipe from "The Bread Baker's Apprentice". I baked them on a pizza stone at 450F for 20 minutes until the inner temperature reached at 205F. The outside crust was crisp and crunchy, and the crumb was soft and moist, not tough or gummy at all like some of the store-bought French breads.

Done