Pain a l'ancienne From Whole Grain Breads
Transitional Rustic Breads
From Reinharts Whole Grain breads, except I chickened out a little and used about 1/3rd whole wheat flour instead of 1/2.
I tried scoring, but the dough is so highly hydrated that you can barely see it.
There were three baguettes, but one got eaten for dinner before I took the picture. My wife and her mother were happy with it.