The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Container size for bulk fermentation

Slm's picture
Slm

Container size for bulk fermentation

Hello bakers

I am new to the forum but have been reading your posts and gaining many insights so thank you for taking the time.

I am wondering if anyone can answer a brief question please?

I am looking to buy some containers for stretch/fold and bulk fermentation purposes that will also fit in my fridge for overnight retarding and am not sure how much dough would fit comfortably in each size. I am looking at 10 litre and 17 litre Cambro Square Polycarbonate Food Storage.

Can anyone shed light on what size they use for what dough weight please so I can work things out from there?

Your expertise is appreciated.

Thank you.

7oaks's picture
7oaks

I think that the larger containers you are looking at might be too large for my proofer and necessitate a lot of planning to get them into my fridge. I have a 7.5l square container which seems more than ample for, say, 2kg final doughs, and I think it would easily take double that. For my Do Nothing loaf with a final dough of 1kg I used a lock and lock 2.6l square container and I found it easy enough to do the stretch and folds in that. The 7.5l container is marginally too large for my proofer but with the container lid off and the detachable proofer lid perched on top of the container it just about works.

Alan

Filomatic's picture
Filomatic

I'm replying to Alan so he sees this.  For sizing I'd go to a restaurant supply store so you can eyeball it.  I think the Translucent Cambro series is BPA free, FYI.  They make round and square ones.  I find doing stretch and fold in a tall, square container difficult.  I really like them for grain storage, though, and I store food in them when needed.

For large batches, I found this Cambro pan that I've used for 12 lb batches, and they also sell snap on lids (http://www.thefreshloaf.com/node/54868/borodinsky-4xmas).  It's a perfect fit in my Brod & Taylor proofing box.  https://www.etundra.com/kitchen-supplies/food-storage/food-pans/cambro-26pp190-half-size-6-in-deep-food-pan/

7oaks's picture
7oaks

I agree that a shallow tray has its advantages. Does the one you suggest have a lid to seal if necessary?

Alan

Toad.de.b's picture
Toad.de.b

For bulk, I've been using a 5l Sistema ($10 from Container stores) weekly for several years.
Convenient size for 2 kg of dough, sturdy and seals reliably.

Tom

Slm's picture
Slm

advice appreciated and exactly what I needed to know. I will consider from here.