Over the years I have unknowingly collected a number of Cambro plastic containers. I say unknowingly because I bought them for a purpose but never realized that they were all made by Cambro. The earliest were for dough rising. Later I got one large enough to brine a 14# turkey. More recently I got one for sous vide cooking and a different one for dough rising that would fit the proofer. These things are incredibly versatile and it’s no wonder they are a standard in commercial kitchens.
In the course of making our weekly bread I may end up using three our four different mixing bowls. We have stoneware bowls, stainless bowls and one very large plastic bowl that is my favorite for mixing bread dough. As I have mentioned before, I tend to get flour everywhere’s when I bake. The size of this bowl helps me contain it somewhat. I use the stainless bowls for weighing and mixing dry ingredients. I like them because the are light weight and fit my scales platform well. On occasion I have used them for mixing dough as well. They are also my go to for sausage making. I use the stoneware bowls for building up my leavens that sit on the counter overnight, accumulating and storing discard starter in the fridge and occasionally for dough mixing as well.
For years I got by with one 7” banneton and used it rarely. I always floured it with the same flour in the dough and the dough always stuck to it. Then I learned to use either rye flour, rice flour or a mix of the two. Now my dough never sticks. And I discovered how useful they are for rising formed loaves as opposed to letting them rise freeform on parchment and having the dough spread out. Since the size and shape of the loaf determines the size and shape of the banneton needed, I now have more than one.
Now there are a total of nine: 7”, 8-1/2” and 10” round used for boules and 6” x 10” and 6” x 14” oblong used for batards. As of now I don’t see the need for any more.