Greetings. Long time baker, but first time on this forum (from Bucks County PA). I've picked up a lot of useful information and perspectives here and I figure it's time to give back. I saw a post awhile back in which a newer baker asked how to determine when their bread has risen by a given percentage during bulk fermentation. Anyone who's watched dough rise in a wide bowl knows that it's really guesswork if done by eye. Below is Google Drive link to a PDF I created showing how to do it simply and accurately every time.
To forestall a post saying I could just use a dough bucket with volume markings, I prefer a ceramic bowl because it's much easier to do coil folds, and it releases the dough far easier compared to a plastic bucket (without breaking the skin on the upper surface). I do, however, use a dough bucket for my initial mix until bulk fermentation starts, at which point I transfer to my bowl.
Art
https://drive.google.com/file/d/1UNIL_58VgTyClE-qe1MVYUY04iM3eQQj/view?usp=sharing
Nice work. The density of water does vary with temperature but according to https://www.csus.edu/indiv/m/mackj/chem1a/docs/h2oden.pdf between 0 - 30 ℃ the variation is in the 3rd decimal place, ie., who cares (for bread baking).
I use a marked 3.5 l / 4 qt square plastic container, two of which conveniently fit in the B & T proofer; my 4l cylindrical containers are just a little too tall. The 3.5 l will generally manage 2 kg of dough.
I used to snicker at Reinhart for all the spray oil he uses, but it turns out that a spritz of spray oil in the plastic containers saves a lot of scraping in awkward corners (which isn't that bad with a plastic bench scraper).