Whole wheat hoagie help

I have a recipe to make baquettes (sp?) and plan to just replace 75 percent of the white flour with whole wheat. I wish to make at least a dozen hoagie buns at a time. These to be about 2 inches wide and 12 inches long. Anyone know how much dough I would have to weigh out to end up with this size hoagie? If anyone has a good recipe for this I would appreciate it. . . .in advance. . thanks. charlie
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