Because I'm a lazy bitch and I've got this process down pat, I only bake no-knead bread.
For me, flat bread has been caused by
excessive bulk fermentation due to high kitchen temps (the higher the ambient temperature the less bulk fermentation time given)
too much salt. I don't weigh my ingredients like I should but the rule of thumb is that there should be 1/2 tsp salt per 1 cup flour. This particular recipe is 4 cups flour but I only use 1.5 tsp total salt.
Also, I've used different yeasts but only the "active dry yeast" kind available most everywhere and because of COVID shortages, this particular recipe allowed me to stretch out what I had since it only needs 1/2 tsp per batch.
I recommend King Arthur Bread Flour as well.
I definitely added too much salt. I was trying for 10 grams but I was out of regular granulated salt so I tried to measure that much out in the coarse kosher salt I had on hand and grind it in the mortar and pestle, and ended up with I think 14 grams? So that's probably part of it, along not homogenizing it very well like princessmagnificent mentioned.
Because I'm a lazy bitch and I've got this process down pat, I only bake no-knead bread.
For me, flat bread has been caused by
Also, I've used different yeasts but only the "active dry yeast" kind available most everywhere and because of COVID shortages, this particular recipe allowed me to stretch out what I had since it only needs 1/2 tsp per batch. I recommend King Arthur Bread Flour as well.
I definitely added too much salt. I was trying for 10 grams but I was out of regular granulated salt so I tried to measure that much out in the coarse kosher salt I had on hand and grind it in the mortar and pestle, and ended up with I think 14 grams? So that's probably part of it, along not homogenizing it very well like princessmagnificent mentioned.
In bakers percentages ~2% salt always seems to be the sweet spot where it's enough to help the gluten develop without compromising your yeast.