Proofing basket volume vs. dough weight
I hope I'm not repeating another thread, but I haven't found anything on TFL that quite answers my question.
I recently purchased some proofing baskets from brotform (one round, one oval). Having no other information to go by on dough weight vs. proofing basket volume, I went by their recommendations, a 10.5" oval basket for 2 lbs of dough. The dough weight after bench rest is consistently between 2-2.5 lbs, but it seems that my boules in particular have spread out too much in the basket during proofing, and so are relatively flat in the bake. The batard is coming out better, though it still feels a bit on the larg side.
I'm happy to admit this is due to troubles of my own making with regards to over proofing or poor scoring, but is there any rule of thumb on the optimal volume of the proofing container for a dough weight?