Flat round loaves
When using the no knead sourdough bread receipe, my round loaves are flat. The bread rises well in a beneton but does not rise after placing the proofed loaf in the la cloche which has been heated to 450 degrees. Loaves are baked for 30 min and after the lid is removed for another 10-15 min in a 440 degree over.
My take is that the bread is too soft and liquid and spreads out rather than raises.
Can anyone suggest how the loaves could raise higher?
Thanks in advance for your cooperation.