No knead rye: "flat" (pancake-like) loaf
The last few times I've made rye bread (using Jim Lahey's recipe for no knead rye from his book), I've been quite happy with the crust, crumb, and taste, but the shape hasn't been perfect: rather than a boule, the loaf came out wide, thin, and almost circular. The loaf is maybe 1.5-2 inches tall, versus 6 inches wide and 8 inches long.
Can anyone suggest what I'm doing wrong? When I place the dough into the dutch oven to be baked, I've just been scraping it out of the bowl with a spatula -- would it help to form the dough into a ball in my hands first, and then place the ball into the oven? Or is it more likely that the lack of height caused by something else? Right now I just let the second rise happen in a mixing bowl -- would it help to get a proper proofing basket/brotform/etc?
BTW, rough outline of my technique: 300g bread flour, 100g rye flour, 2g yeast, 300g water, 8g kosher salt. Mix and let rise overnight in a mixing bowl, then refrigerate for 3-4 days. Fold dough and place back in the mixing bowl, let it come to room temperature and do the second rise over 4-5 hours. Then bake in preheated 475F dutch oven for 30 mins covered, 15 mins uncovered.
Thanks in advance for any suggestions!