Struggled for a while with flat bread.
I started documenting rigorously every detail.
Most importantly, I started paying more attention to dough temperature.
Finally started getting consistent results and the texture I was looking for (crispy crust and soft interior).
My starter appears super active compare to several months back.
This caused me to over proof my dough.
Reduced the starter amount and cut bulk fermentation down.
Recipe:
75% hydration
20% whole grain
80% bread flour
10% starter
4 stretch and fold 30 minutes apart.
7 hours total bulk fermentation.
Left in fridge overnight for final proof.
by nothing_created