Flat bread...Please help!
I am having a really frustrating problem and I hope someone can help. I can only seem to bake flat loaves of bread. They never come close to round...just thick discs. They taste good but this is making me nuts. I am using the basic sourdough recipe from BBA which didn't seem like a terribly high hydration bread. I played around with the hydration but I stopped that after I kept getting such flat loaves. My crumb is ok...kind of tight. It was better when I was playing with the hydration and increased it, but the lead was still flat. I have been extending the proofing times because the temperature had only been 70 at most. I think I am decent at telling when the dough has doubled now, although I have played around with this too.
My two guesses now.
Could my starter just be too sluggish? I only feed it once a day and it is active but maybe I am not letting it go long enough? Or too long?
Maybe I am kneading incorrectly, or not enough? I have tried my fair share of machine and hand kneading. Today I thought was my best window pane so far, and still flat flat flat!