The oven spring was great, and I am very happy with the result this time. The bulk fermentation time was 3.5 hours, and the final proof time was 1 hour and 40 minutes at 79F in a bread proofing box. (Room temperature was 67F.) Perhaps the dough was a little bit under-fermented (it has risen only 15% or so), so I will take a little longer time for the bulk fermentation next time.
The pizza stone seemed to work very well to prevent the bottom of the loaf from being burnt too much.