In a mixing bowl:
3 3/4 cups white whole wheat flour (King Arthur, Bob's Red Mill, Kroger brand, Gold Medal)
2 Tablespoons of Vital Wheat Gluten
1 Tablespoon of instant yeast
In a measuring cup:
2 cups of water (this should be warmish. You are going for a long rise time, so you don't have to be too picky as long as you don't have HOT water and kill your yeast)
1/2 Tablespoon of salt
1 Tablespoon of sugar
1 Tablespoon of olive oil
Stir until the salt and sugar are dissolved. Pour this in the bowl with your dry ingredients. Stir until all of the flour is taken up. It is a wet, shaggy dough. Cover with plastic wrap and let rise until doubled. I let mine go for a good four hours.
To build these, I generally slice a baguette in half, then I split each of those halves across. I pull out a good bit of the interior and save those for raggedy croutons or bread crumbs for some other dish later. I also feed some to Trey, who says to me all the time that I don't bake bread nearly often enough.