Review on Cambro 12SFSCW135 12 Quart Container Polycarbonate by Tanya Hughes

A week before the holidays I got into sourdough baking. Inspired by Chad Robertson's Tartine Bread, I turned country bread into crispbread that looked and tasted so good they've become coveted Christmas gifts for friends and family. Baking this type of bread required a few new tools that I wasn't aware of before. This container is one such tool. Not only does it keep the dough in the bulk proofing phase, but the markings on the side let you see how much the dough is stretching during the 4-5 hours of "turning" every 30 minutes. . In addition, the dough can dry after emptying and then simply scraped off instead of washing the container right away. Wet bits of dough can build up and clog the drain, so the fewer of them in the sink the better!