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There is no Amazon where I live, and overseas delivery is virtually impossible during these lockdowns. And like many, I learned the sourdough baking in quarantine. So I made my own toolset and bannettons. Just showing off

https://xkcd.com/2312/

Hi! Quick opinion question from a relatively new sourdough baker (2+ months or so):

I have been using a 10" banneton for my loaves that are about 900-1000g. 

But, even at the upper end of that, the banneton is definitely not "full of dough" at the end of the final proof. 

In this image, you can see a dough, on the right, in the banneton right before I tipped it out.

The loaves turned out pretty well, but they are "wider" loaves in general. 

Would I be better off, in terms of bread quality, with a smaller banneton that would make more compact but taller loaves? 

Hi all I need some help. I had been hand shaping my dough before proofing and while not perfect it worked, however i went out and bought a bench scraper and i think i got too excited and over shaped my boule until it fell apart i started to see cracks in dough ... So my question is is that what happened did i over shape and the other thing is there anything i can do to fix it .. I just put the dough back into my bulk rise container and did some stretch and folds and i plan to leave it for a few hours to see if it will develop some stucture again .. Think that will work ? Or i should just toss it ?