Another stuck at home baker wanna be... I’m new to this but love Jewish rye bread and wanted to give it a try. I tried your recipe since you mentioned Zingerman’s which has pretty much the best bread ever. My bread looks good until the final rise following the shaping. I’m getting more of a spreading then a rise and the only thing I can think of is the dough is too wet to hold it’s shape. I’m using a whole grain rye and KA organic all purpose flour. I was able to control temperature fairly well. Any suggestions?

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