I made this today and it flattened out too much on the cookie sheet/parchment paper. It does taste good but it is only about 2 1/2 inches thick. Do I need to put more flour to make a bit thicker dough? I would like to get good at this! Thank you for the help! Hello Rae - I'll mention a few things that come to mind. Are you measuring your flour correctly? A scale is best for accuracy - 1 c.= 4 1/4 oz. of AP flour. The dough should be sticky but smooth after kneading. Are you careful not to fully deflate the dough when shaping the dough for its second rise? And are you careful not to let it over proof in this second rising period? Is your oven really at the correct temperature? I highly recommend an oven thermometer. Even some of the newer ovens are not "ready" when the oven indicates it's "ready". And last but not least, how about a preheated cookie sheet (pizza stone) and a nice steamy environment? The intense heat from the pan stimulates the yeast to eat and the carbon dioxide from the yeast builds up in the dough causing the loaf to rise. And the steam helps the bread to keep expanding. Good luck! Elisabeth @ The Baker's Hotline

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