I love the ease of this recipe, I always think sourdough should be a little more intuitive and less scientific; after being a little too flexible with my ways and having unreliable results, I finally got a scale to weigh ingredients and I think I'm on the right track now and especially with this method---but my question is this: How can I adjust the amount on ingredients in this recipe to fit in a 13" pain de mie ? Would doubling this recipe be too much or should I try it? I would like to do it lidded to have really square soft crust but I'm open to suggestions :) Thank you!

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