Exactly - dump a cup or so of bleach into a bucket (7 gallons or so) and fill the rest with water (doesn't need to be hot water, lukewarm is fine) and leave it sit for an hour or so. You should smell bleach pretty strong but if the water is "slippery" like straight bleach you've got more than you really need. Take everything apart as much as you can - take the spigots out of buckets, submerge everything you can fit in there, hoses, airlocks, lids (soak lids in a sink full of the bleach water after you've emptied it out of buckets to make it easier). When you're done with soaking, siphon the bleach water through your hoses/racking cane or whatever all you've got. It may sound crazy but try to think your way through every piece of equipment and how you can get every bit of everything in contact with that bleach water for a while.
FYI, it's usually said that you shouldn't ever bleach stainless steel because it'll pit it or what not. I regularly hit my kegs with a mild bleach solution (a couple ounces for 5 gallons of water) for a brief time and then dump it and rinse them well. Just don't leave stainless in contact with bleach (especially full strength) for a long time, and you should be fine.
When I rinse, I try to rinse with as hot of water as I can get from the tap. After rinsing for a couple minutes it's usually almost hot enough to burn me and yet I keep going as much as I can. When you're done rinsing you shouldn't smell any bleach residue any more - you should smell "clean" equipment.
(FYI this is honestly about how I sanitize every time I brew. Never had an infection. It may be overkill but to be honest, the last thing I want is for some bug to take hold in my couple hundred dollars of brewing equipment and end up needing to replace it all.)