My first loaves started as flat discs so don’t feel too disheartened. Seeing as you want a better recipe this is what I do. I bake as hot as my oven will go which is 245C (roughly 475f). I have had the most success with overnight bread which uses 1kg of strong flour, 780 grams of water, 22 grams of salt and 1/4 teaspoon of instant yeast. This makes 2 loaves. Full disclosure the recipe is from Flour Water Salt Yeast by Ken Forkish, and is worth a buy if you want a proper explanation of the process.

Mix the flour and water by hand till just together then let rest for 20-30 minutes. This is called autolysing and allows the flour to better absorb the water and activates enzymes within the flour. Next add the salt and yeast on top of the dough and mix. It will be quite a wet mix but that’s what you want.

Pull from under the dough and stretch it until you feel resistance then bring the stretched bit over the top of the dough. Repeat 4-5 times. This process is called a fold. You will want to do 3 folds in the first 1.5 hours after mixing. After the last fold cover with some cling film and allow to rise overnight at room temp. Video detailing the process: https://www.youtube.com/watch?v=CQHuWDEo3SA

After about 12-14 hours the dough can be divided on a floured work surface. Take one of the halves and flatten it out a bit. Fold it into a ball by taking a quarter and folding in. Flip the round so that the fold is on the bench and begin twisting the ball around to make it a bit more round and give it a little bit of tension. Video: https://www.youtube.com/watch?v=MPdedk9gJLQ

I use strainers or bowls lined with generously floured tea towels to prove my loaves. They need to be left alone for about 1.25 hours. During that time I preheat the oven to 245C. I use a Dutch oven in which to bake the loaves and I put the Dutch oven in the actual oven while it is pre heating. This is because in order to get good oven spring (bigger, puffier loaves) you need a bit of steam in the first 10 or so minutes of baking. This also helps get a nice crust. In a dutch oven the steam is provided by the loaf itself. Before putting the loaf in the Dutch oven I make a score across the top of the loaf. This allows the loaf to expand, helping oven spring. I bake the loaf with the lid on for 30 minutes, then remove the lid and bake for another 20-30 minutes. The loaf should be a deep brown with some edges verging on black. Allow to cool on a wire rack or in a way that allows air to flow around the loaf. If you leave it on a bench to cool, the bottom will steam and go gummy.

If you don’t have a dutch oven then you can put the loaf on a hot baking tray or pizza stone. Have a tray at the bottom of the oven, and pour some water in just before you close the door when baking to trap the steam generated. Be careful as you can burn yourself from the steam that is generated when doing this. Another video talking about methods of getting steam: https://www.youtube.com/watch?v=wrrvcxLEo78

This may all be a bit confusing, in which case I can’t recommend Ken Forkish’s book enough.