Lobo:
The recipe you are using is standard for a sandwich like loaf.
Sometimes people use milk instead of water. But the culprit is that
measuring by volume can vary tremendously. 4 oz of sifted flour may
be 1/3 less flour by weight than scooped flour when you measure by
volume. The answer is to convert to measuring all ingredients by
weight either oz or gms. Also the weight measurements allows you to
understand the hydration you are dealing with (fluid/flour). If you
stick to a 60% or more hydration, your dough will always feel right.
Wether you get a brick or not still depends on a lot of other factors.
Lloyd