I have a loaf proving on the peel (I dusted the peel with some cornmeal). I worry that it's not holding a shape - just seems to be spreading out. Does this mean I didn't envelope folds enough to develop gluten and surface tension?

This is starting to become frustrating! Maybe I should take a class...all the Youtube videos I see are using much drier doughs, which makes shaping easier. But I like the product of a wet dough...