The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

4-6 qt container with volume markings, to see if dough doubled?

venkitac's picture
venkitac

4-6 qt container with volume markings, to see if dough doubled?

 From day one, I've been guessing as to when the dough doubled (combined with "poke it to see if it stays poked" method). Perhaps I should start being more objective. So I've been looking high and low for about a week for a container that has volume markings, so that I can see when the dough doubles without mucking with masking tape or such. If the same container can double as a kneading bowl that would be pure awesome. Any advice on where to find something like this? Thanks.

xaipete's picture
xaipete

I use Cambro containers. They come in a variety of sizes and have optional lids.


http://www.amazon.com/CONTAINER-11-0452-CAMBRO-MANUFACTURING-CO/dp/B001E0JMEK/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1247790290&sr=1-2


--Pamela

thomasp's picture
thomasp

I also use cambro containers for bigger batches. Go to a local kitchen supply shop (if you have one) where you can find them fairly cheap...and you won't have to pay for shipping. Lids for Cambro are seperate but also cheap. You could also use plastic wrap since it does the same thing...


I also use lower quality containers, sometimes with rubber bands, to hold my dough.


 


T

flournwater's picture
flournwater

I bought a couple of two quart plastic pitchers at the local dollar store and I use tape on the sides, which I move as need be, to register where the dough started and compare that to where it is at any given time  But if I had known about the CAMBRO container when I was looking for something to do the job I think I'd have spent the extra few bucks and gotten those.  In fact, I may just get a couple of them anyway.  Thanks, Pamela, for the link.

xaipete's picture
xaipete

I use rubber bands to mark the spot.


--Pamela

Pablo's picture
Pablo

Great minds think alike.



:-Paul

xaipete's picture
xaipete

I bought silicone rubber bands since I'm into all things stretchy these days.


--Pamela

Pablo's picture
Pablo

I use the ones that hold the broccoli together.  Aspargus too.


:-Paul

flournwater's picture
flournwater

I do have one question though.  Do these come with lids?  Without a lid I don't think I'd want to purchase it.

janij's picture
janij

Check out your local restaurant supply stores.  They carry all kinds of plastic buckets, with and with out makings, and you can get lids too.  Just be careful those stores get addictive.

xaipete's picture
xaipete

I bought mine at a restaurant supply store, but I think Amazon is almost cheaper.


--Pamela

venkitac's picture
venkitac

That helps. Thanks, everyone!

avatrx1's picture
avatrx1

Sam's club also carries food storage containers with markings on the side.  They are typically sold in a 2 pak with lids.  They're not the round ones,  they're square, but they work very nicely and do have the markings.  They are the clear hard plastic variety and come  in different sizes.  Look in their food service sections where they have all the pots and pans.


Gordon Food Service is another place that carries what you're looking for.  But I agree that masking tape and / or wide rubberbands are also a good way to go. (suggesting that you have a container already that you can see thru.)


Susie

pjaj's picture
pjaj

I don't think that it matters too much if the dough has exactly doubled or a bit more. I always do it by eye and tend to err on the side of a "generous" doubling. For example, if the just mixed dough is about half way up the container, then it's ready to knock down and shape when it's just trying to overflow.


Similarly once shaped and put in the pans, it's ready to bake when it's risen to the top of the pan and, with oven spring, will form a nicely dome shaped loaf with a good sized slice.


If it overflows the bowl / pan and runs down the side, then you've left it too long!!

MommaT's picture
MommaT

Hi,


Since I have a mini white board on my fridge, I use the white board marker to mark my starting dough levels.  It washes right off and is always right there.


Cheers,


MommaT