Gail, that's exactly the strategy when baking a wet dough in a Dutch oven! You want the size of the Dutch oven to support the rise in the oven, and not allow too much spreading. It won't hurt the dough to touch the sides, although if the shaped rise is occurring in the pot at room temperature, you might want to grease the pot in order to prevent sticking. Parchment paper on the bottom of the pot is also very helpful in preventing sticking. Barb

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