Doubling a recipe

If I want to make two boules at the same time, would it be better to make two separate levains and two separate bowls of dough, or could I combine them and double everything and then just split the dough at the end before the final proofing stage? I have been doing two separate balls of dough each time but wanted to find out if I could get the same results by using one large bowl and doubling? Thank you

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