Flat bread- not by design

2 hours for both the bulk and the final ferments will result in overproofing.  Since the yeast is very sensitive to temperature and totally ignorant of time, you will need a different metric for determining the dough's readiness. 

For the bulk ferment, the easiest step is to put the dough in a container with straight sides.  The container should allow you to see the dough through the walls.  If it has markings on it to denote volume, that's good.  If it doesn't, put a piece of tape even with the top of the dough and another twice that high up the side of the container.  When it is even with the top of the second piece of tape, the dough is doubled, no matter what the clock says.  You may be surprised at how small it looks, since we tend to underestimate dough expansion, especially in bowls.

For the final ferment after shaping, free-form loaves can't be put into a container.  The way around that challenge is to watch the dough carefully.  When it looks to be 50% expanded, gently push your index finger into the dough to the depth of your fingernail and pull it back out.  Now watch the depression you have made.  if it springs back completely within a couple of seconds, it needs to ferment further; you can check it again later.  If it springs back slowly without quite filling the dimple, it is ready to bake right now.  If it does not spring back at all or, worse, the loaf collapses with a sigh, it is overproofed.  At that point, you can gently knead it a few strokes, reshape, and then bake when ready.  The crumb texture and crust won't be quite so nice as they would have been if the loaf had been baked at the optimum time but it will still be serviceable.

Best of luck with your future bakes.

Paul