One of my favorite recipes for weekly boules and batards. A couple of quick questions:

1) Is there a good weight to aim for when splitting the dough for a 8.5 x 4.5 sandwich loaf pan? Should I go for just about half (~900g?)

2) Does the dough work well for pizza? I'm wondering if I would bulk ferment, shape into 3x ~300g pizza balls, and cold ferment for a couple of days.

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