Hi Traci, the first rise is referred to as bulk fermentation, and you can read all about its purpose and what to look for in this blog post. While terminology can vary, often the second rise (after the dough is divided and shaped) is when the dough is referred to as "proofing." It's hard to say exactly what went wrong with your dough without a bit more information, but please feel free to reach out to our Baker's Hotline if you'd like to troubleshoot. We're here Monday-Friday from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and you can reach us by phone at 855-371-BAKE (2253), or via CHAT. When baking in a Dutch oven, you'll still shape the loaf after the bulk ferment and then place it in the Dutch oven to let it proof (rise) before baking. Be sure to grease the Dutch oven (or use greased parchement paper) to prevent the loaf from sticking to the pot. 

• Reply