1# refreshed starter (this was more on the "wet" side than on the firm side)
about 2 1/2 c. bread flour
about 1/2 c water
1 1/2 tsp salt
Done. By the morning, the dough had risen mightily. I divided it in half and shaped it into long, thin baguettes. Somewhere along the line I had acquired a double French bread pan- about 18" long and holding two loaves in the "troughs". It's not bad, but I still prefer using my lidded fish poachers for baking long loaves. So I decided I'd use the French bread pan for the final proofing of the shaped loaves, as I didn't have baskets long enough to do the job properly. I draped the bread pan with a floured towel, nestled a loaf on each side, and covered them with the towel overhang. In the meantime, I preheated the fish poacher with lid as usual, in a 450F oven for 30 minutes. Just before going into the oven, I let them rest on the breadboard while I did my last minute prep.
I was very happy with these. Very! I had some leftover tossed salad in the fridge along with thinly sliced ham, turkey, and baby Swiss cheese. I cut about a 5" length and proceeded to fill it with these goodies. Since I rarely eat subs, it was a treat.
30 oz of of the simplest dough yielded two skinny long loaves: just the right size baguettes for subs or whatever else you have in mind. The crust was crispy and the crumb, soft and tasty. Mission accomplished!