hey! i have "cookbook" or baking book from the pastry chef in craft steak. the book's title is craft of baking. the author recommend use soup cans for baking brioche dough. but i dont know what size exactly she is requiring because i didnt find yet any mention of that. so i am just guessing that the soup can she is requesting might be the cambell's. has the canned soup of cambell's only one traditional size or some streo typing size of canned soups? anyone can help me? she advised to divide her recipe into 6 parts which correspondingly equals the number of soup cans in her recipe.