Holy Oven Spring, Batman!

Thanks to a combination of techniques learned here (better kneading, shaping and slashing, esp.) and (maybe) a new baking stone, my oven spring keeps getting better and better. Last night I baked a simple 25% WW loaf. After proofing my shaped oval loaf for 4.5 hours, I put nice long slashes mostly-lengthwise acroos the loaf and the cuts immediately opened up, showing I'm getting good surface tension. Slipped it on the hot stone, and within 5 minutes, it exploded.

I didn't get a clear picture of the crumb, I'll add that tonight.

It tastes fantastic. My wife doesn't like "wheat bread" but she loved the slice she had last night. The crust is crackly and chewy and the crumb is soft and airy. I'm very pleased.