Right-Sized Gear for Sourdough Success: Tubs, Bannetons, and Why They Matter

G’day, Rogue Bakers! Outback Jack here. I reckon one of the most common questions I get is about the gear I use – specifically, those tubs I use for bulk fermenting sourdough. It's easy to get caught up in fancy flours and scoring patterns, but having the right equipment can make a real difference. So, I’ve put together a guide showing you the exact tubs and bannetons I use, with measurements and how many loaves they hold. It’ll help you sort out what to buy, and why.

Bulk Fermentation Tubs: Size and Stacking

Let's start with the tubs. I primarily use 22-litre tubs. These beauties can hold anywhere from 12 to 15 loaves. The key here is allowing for enough room for proofing – the final rise. If you're aiming for a higher proof (75-80%), you'll want to reduce that number to around 12 loaves to give them space to breathe. I often go for 15 because my oven accommodates that many. Clever, eh?

Now, if you’re adding inclusions like olives or cheddar, I’ll cap it at 12 and split the dough across two tubs. And the best bit? These tubs stack! They slide right into each other, saving valuable bench space.

You won’t find these tubs on Amazon, unfortunately. I source mine from AGC Equipment in Sydney (agquipment.com.au). They're around $20 a tub, and the lids are sold separately – don’t forget those! I prefer the clear lids so I can keep an eye on the fermentation. They're food-safe, which is absolutely crucial for sourdough baking. The internal dimensions you need to look for are 455mm x 305mm (45cm x 30cm). I’ve also got smaller 13-litre tubs for smaller batches or when experimenting with inclusions – the internal dimensions there are 394mm x 285mm (39cm x 28cm).

Banneton Basket Sizes: Finding Your Fit

Next up, bannetons! I rely heavily on 10-inch (25cm) bannetons – they’re my go-to size. They comfortably hold between 800 and 950 grams of dough. Anything over a kilo, and I switch to the 12-inch (30cm) bannetons.

I’ve also got a couple of variations of the 10-inch size – some with thicker sides. These are perfect for doughs with inclusions, as they offer more support. For a simple, classic loaf, I use the standard, thinner-sided bannetons. The choice between lined and unlined bannetons comes down to aesthetics. An unlined banneton creates those beautiful, rustic lines on the crust, ideal for showcasing rice flour patterns. A lined banneton gives you a smoother surface.

A Word on Flour and Fermentation

Remember, these measurements are a guide. Your environment, flour type, and starter activity all play a role in fermentation. What works for me in Sydney, Australia, might need tweaking for your conditions. Don't be afraid to experiment! Bread Angels like Eliza Crouch often offer personalized advice – a real boon to those starting out.

Finding the right gear is just one piece of the sourdough puzzle. It's about understanding the 'why' behind the ‘what.’ A Guild Master could help you troubleshoot your process and optimise your results.