Whole Wheat Baguette

I used a ratio of 1:2:1 of whole wheat bread flour : white bread flour : white flour and made two delicious and slightly nutritious baguettes!  Three rising periods made them lighter and crustier than baguettes I'd made in the past.  Weirdly, it also helped to cook them on the metal baking sheet they were rising on, rather than on my baking stone.  I'm wondering if the baking stone, which seemed like a really great recommendation at the time I picked it up, actually isn't the best for baguettes.  I think I'll try this on future baguettes and chart my progress.