CURTA 1 Quart Translucent Round Food Storage Container with Lid, Pack of 4 – NSF Listed, BPA-Free, Commercial-Grade Polypropylene, Freezer & Dishwasher Safe, Non-Stick, Easy-Read Graduations

To be sure, proofing is the second rise, after the dough has been shaped. I wonder if you want something in which to bulk ferment (the first rise, before shaping). If so, I can't say enough about Cambro products. I have a 6 QT dough tub (https://www.amazon.com/dp/B07MVJNXL9?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1) good for 2 loaves, a 2 QT tub (https://www.amazon.com/dp/B08BFGDBB4?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_6) good for smaler batches, some 1 QT tubs (https://www.amazon.com/dp/B0DZY8C493?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_7) (not Cambro but w/e) for my discard and other things, and a monstrous 12 QT tub (https://www.amazon.com/dp/B06VTZ3CJK?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_15) that mostly just holds my other tubs. I hope to use it a lot some day.