Sourdough bread is flat, is it because I don't use dutch oven?
My sourdough starter is a month old and I have used it twice to make this recipe:
https://www.kingarthurbaking.com/recipes/naturally-leavened-sourdough-bread-recipe
After putting the dough in the banneton, I put it in the fridge overnight and baked it after 11 hours (only because I shaped them pretty late at 11PM).
I don't have dutch oven so I have been baking them on baking steel then putting water over a heated roasting pan below the bread to create steam.
I have been making yeasted bread and I don't really get this spreading problem BUT unlike yeasted bread, I don't knead the sourdough in the mixer until it pulls away from the bowl. I'm not sure if I'm supposed to? It takes my mixer some time to achieve that and I've been babying the dough. (20+ minutes using my Kenwood kMix at 1).
I really like the texture of the bread though, it has a thin crust with soft inner but it's just really flat.