Well still trying different things but having a problem with the height of my loafs, it is very dissapointing, the bread has a wonderful open crumb, and tastes great however it s like flat bread and very wide frisbee-like. I'm new to the bread game so all answer are helpful and greatly appericated. I posted a question before about proofing baskets, and I still have not picked one up, So this is what I do, I mix the dough, then knead, let it rise in a bowl, give it a fold then I free form my bread and give it the final proof on the back of cookie sheet. The problem I feel is the transfer into the oven. It flattens out and the oven spring give it back some but I am getting discouraged, and in need of some advice. Also could it be maybe the dough itself I use a wetter dough to get the open crumb, do I trade one for the other?