This can be discouraging but with a couple tips, you may be well on your way to a beautiful looking rye bread. A dough that is particularly wet that is in its final rise should be proofed in a lined brotform or bowl or basket of your own. Just be sure to line it with a tea towel that has been floured to prevent sticking. The brotform or bowl provides the support the dough needs so it can rise up rather than out! Be watchful for a dough that may be over rising. That may also be the cause of a dough that spreads out rather than up during the bake. Be sure to carefully load onto a parchment lined peel and then carefully loaded into your oven on a baking stone. Your oven should preheated to the proper temperature. If you do not have an oven thermometer it is well worth the investment. Trust me (us!). I am not sure if you are using any yeast other than a starter for leavening, but you may want to add some to help with the rise. A teaspoon may be all it needs for springier loaf. Please take a look here for some tips on shaping the dough. Good luck, Steve! Elisabeth@KAF

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