Hi William, the kind of spreading you describe can be caused by a number of factors. In particular, high hydration sourdough bread recipes (70% or more, weight of the water compared to weight of the flour) are likely to spread in this way. Proper dough development, taut shaping, and a supported rise in a brotform or bowl lined with a very welll-floured cloth can help combat spreading. Baking in a supportive pot like a Dutch oven is also a good strategy when working with a dough that is likely to spread. In addition, play close attention to the final rise, as over-proofed dough is more likely to spread out, rather than rising upward.

I hope this helps! 

Barb

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