proofing in bannaton
I have a 8.5" bannaton which say's holds 1.5 lbs of dough. I'm thinking that perhaps I am not giving my loaves a long enough final proof. Should my 1.5lbs of dough fill the entire bannaton when done proofing? Typically I retard my dough over night in the fridge pull it out in the am and let it sit out for about 1.5 hours then bake.