Any reason why this method shouldn’t/couldn’t be used for Hamburger buns?

Assuming it could work - next question would be one pan or two? I have a couple of the KAF Hamburger/Mini Pie pans. Maybe after the first overnight rise the dough/batter could be weighed to be equally divided into the number of appropriate pans?

I haven’t been working with sourdough very long, but after trying your method for the loaf i got to wondering!

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