Sorry about the flat loaf, Matt. It sounds like your dough may not have had enough structure by not enough folds or could have over-proofed by sitting at too warm of a temperature for too long. Next time, before shaping ensure the dough is elastic and extensible. If it is not quite there yet, add an extra stretch and fold cycle into the bulk fermentation until it is. 

If the dough was over proofed, however, it may be due to the temperature it was resting at. Dough rises best between 75-78 degrees. If the dough was warmer than this, it may have proofed a little too quickly and you would have seen it rise up, then deflate. 

I hope this is helpful and feel free to call the hotline at (855) 371-2253. Happy baking!

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