I let the loaf rise for an hour and a half. It doubled in size. Unfortunately, I do not have my peel yet, but the loaf sat on an oiled pan. I preheated the oven stone to 400 degrees F, and then turned the oven down to 350 degrees F. Then I put the bread in (I couldn't get it off the tray, so unfortunately it had to stay on the tray for the first 5 minutes before I could slide it onto the stone) with a metal pan full of water underneath the stone.
It turned out pretty well, although it still was a bit dense.
The crumb is not perfect. This, I think, comes from inadequate mixing technique.
Still, unlike the last two loaves, it was good enough that I'm pretty sure I will finish the loaf before it goes stale and I have to turn it into croutons. So that says something.