Most flat or dense loaves come from fermentation that is off: too short a bulk (dense and tight), or too long (flat and spreading). Aim for a 30–50% rise in bulk at 75°F (24°C) — about 4–7½ hours with 20% starter — then shape it tightly.
Doubled, domed and bubbly. A starter used too early or too late gives a slow, flat dough.
2
Watch the rise, not the clock
Mark the dough with a rubber band or use a small jar with a spoonful in it, and stop when it hits the target rise.
3
Build strength
Do 4 sets of stretch and folds so the dough can hold its shape.
4
Shape it tight
A tight skin on top holds the loaf up. Let the pre-shape rest before the final shape.
5
Try less water
If it spreads even when timed well, drop from 75% to 70% hydration.
6
Cold proof it
A night in the fridge (12–48 hours) firms the dough so it holds its shape when it goes in.
7
Bake it hot, covered
Preheat the pot well (45–60 minutes) and bake with the lid on for 20 minutes for the best rise.
Why
A loaf rises in the oven only if the dough still has strength and the right amount of gas. Too little fermentation and there is not enough gas; too much and the gluten has weakened, so the loaf slumps.
Questions
Dense and gummy, or flat and airy — what is the difference?
Dense with tight crumb is usually underproofed. Flat with big uneven holes and a pale crust is usually overproofed.
Does flour matter?
Yes — bread flour has more protein and holds its shape better than all-purpose. Whole-grain flours make a denser loaf.
Can a flat loaf still taste good?
Of course. Slice it for toast, and adjust one thing at a time on the next bake.
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