What size Staub perfect for bread?

I bake sourdough bread in a five quart cast iron dutch oven: https://www.amazon.com/Lodge-Quart-Dutch-Pre-Seasoned-Handle/dp/B00063RWYI
I recommend using plain cast iron over enamel for bread baking.

The perfect size is dependent on how much your dough recipe yields. I use two Staub garlic bakers, so they're the mini size, so they make two individual sized loaves (or big enough to hollow out to hold soup). It takes about half the dough generated by a standard recipe so I just size my recipes down to suit.

I was watching a "how to" video on sourdough, and the person recommended using this Lodge thing: https://www.target.com/p/lodge-3-2qt-cast-iron-combo-cooker/-/A-46987382

He put the shallow skillet as the bottom so he didn't need to reach down into a smoking hot dutch oven to put the dough down. I thought it was very clever and if I had space to store one, I'd go this route.

I don't now if it's the best (probably several sizes would work), but on her site a similar recipe asks for a 6-8 quart heavy covered pot.
https://alexandracooks.com/2006/11/26/no-knead-bread/#tasty-recipes-50954