Kelli, It's possible that a wet dough might ferment a bit more quickly, and perhaps not offer enough structure to hold a high rise, but the more likely result of this type of dough would be a loaf that rises and then falls in the oven. I think it sounds like the type of yeast you're using might be at fault. If you're using either "quick rise" or "rapid rise" yeast, we've found that these varieties of instant yeast give you a great first rise, but lose rising power over time. For more help diagnosing your bread baking issues, please give our Baker's Hotline a call at 855-371-2253(BAKE). Barb@KAF

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