Hello, am a novice bread maker and need some help with my second proofing for challah.  I'm fine until I proof for second time on a baking stone.  With braided dough it rises not only up but all over the stone.  Of course this doesn't happen when it's confined in a loaf pan.  How do I keep the dough from blobbing all over the place when it's not in the loaf pan?  The bread tastes good but is generally splayed out not very high.  Need Help to keep the blob from taking over my oven!!  Thanks.  Shalamis