Wet dough final proofing and spreading
I tried out a 1:2:3 (starter:water:flour) loaf using 150:300:450 respectively. On the final rise my dough did increase in height by maybe 1/2 of the original height, but definitely grew horizontally. It didn't seem to be overproofed according to the poke test. It seems all the wetter doughs I bake tend to grow more horizontally, so this must be just a factor of wet doughs? I imagine I could use loaf pans to counter this but I like my free form loafs. I tried to carefully with wet hands, french fold the dough real quick into more of a boule shape and then transfered that into my preheated cast iron pan.
Just curious how others deal with this issue.