Thanks for the clarification. I couldn't find a size that was comparable, so ended up getting some breadbags from RD that were slightly larger (closer to 240 in volume I believe). I'm at work, so I don't have the exact measurements.
The bag method is FAR easier than scraping up from the dough box! We test ran three doughs last night, and while it didn't have a 3 day cold ferment, we allowed it to ferment for about 6 hours at ambient temperature. Easy to get out, shape maintained fairly well, etc. Though there's a cost of 18 cents per bag used, the efficiency is probably going to be worth it. If our sanitarian approves multi use, driving that cost down would be beneficial, as our margins on pies are pretty slim until we get into high volume territory.
Thanks to you and Tom for the great suggestion! I'm trying to decide if we should convert wholly to bags this Saturday, or go half and half with our next market... (I won't be there, but the person I trained with the dough will be).