Hi Sara, we checked out your photo and it looked beautiful! We were quite impressed. Your bread didn't look too flat — it is a somewhat flat bread compared to a loaf — but we're happy to offer suggestions. The most common reason why yeast bread deflates in the oven instead of getting a bit of oven spring is because it has been over-proofed or left to rise for too long. Next time, try cutting back on the rising time slightly and make sure it rises some place that's not too warm (65°F or 18-20°C is a good range). Lastly, be sure you're using flour that has a high protein content. Using King Arthur All-Purpose is ideal in this case, but if you can't get your hands on it then check the protein content of what you have available. It should be around 11.7% protein in order to provide the right amount of structure and support. Happy baking! Kye@KAF

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