Sooner or later, the noob had to jump on the pain a l'ancienne bandwagon, right? Here goes...
Nice job. Looks like you got a nice open crumb. Must have tasted as good as it looks.
Because this was such high hydration, I let half of the batch rise longer and made ciabattas, just for comparison. The family enjoyed both of them, and the bread did not last very long! The "baguette" seemed to have a creamer crumb, whereas the ciabatta was a bit more dry. Overall, the ciabatta tasted better on the first day, but the baguettes better on the second day.