I could have made two smaller loaves or 2 large loaves in 9 x 5 loaf pans or a baguette and a boule. However I wanted large slices for sandwiches so made it this way. I probably kneaded in another 1/4 cup of bread flour while working the dough.
I have to confess that I don't always measure exactly because I have been baking bread for so long that I go by "feel" and "adjust" recipes on the fly so to speak.
I substituted milk for the water because I wanted a nice crust but not a super hard crust and using milk give me exactly the type and thickness of crust I want and also bread made with milk does not stale as rapidly.