Hi! Quick opinion question from a relatively new sourdough baker (2+ months or so):
I have been using a 10" banneton for my loaves that are about 900-1000g.
But, even at the upper end of that, the banneton is definitely not "full of dough" at the end of the final proof.
In this image, you can see a dough, on the right, in the banneton right before I tipped it out.
The loaves turned out pretty well, but they are "wider" loaves in general.
Would I be better off, in terms of bread quality, with a smaller banneton that would make more compact but taller loaves?