newbiebaker - 2nd rise, dough spreading out
with a very wet dough, how do you get it to hold its shape during the second rising period? because, while letting a loaf do its second rise, it turned into like a giant pancake almost... or was this too wet?
If you could give more details about the recipe you are trying it would help. I took the liberty to start a new thread. If you could provide as much detail about what you've done to get to the point where the second rise is spreading out like a pancake, it would help. Even provide photos if you can. It would help to include the recipe you are following and as much detail as possible about how you handled it along the way.
Also, the term second rise seems unclear to me. It could be a stage of "bulk fermentation", i.e. before final shaping, or might be referring to a "final proof", i.e. after shaping into a loaf and just before baking.