Dough doesn't fill banneton after fridge ferment
So I'm pretty new to this whole thing and I recently bought an oval and round banneton at 9.8in and 8.6in respectively. The ingredients in the recipe I use weigh 1773g altogether at 76% hydration. Even though it divides into a little under 900 grams per loaf they're way too small in either banneton even after a 12ish hour stint in the fridge and I usually let them sit on the counter for about an hour while the oven preheats.
I don't if I'm calculating the weight of the ingredients wrong, my bannetons are weirdly shaped, or my fridge is too cold but they barely fill the baskets
I generally don't like posting on forums but I tried looking around for an answer and couldn't find one