Why Does My Bread Collapse In The Middle Sourdough Troubleshooting Guide

Baking sourdough is both an art and a science. When your loaf rises beautifully in the oven only to sink dramatically in the center, it can feel like a personal betrayal from the fermentation gods. But don’t despair—this common issue has clear causes and even clearer solutions. Understanding why your bread collapses in the middle is the first step toward achieving that open crumb, golden crust, and stable structure you’re after.

A collapsed center doesn’t mean failure—it means feedback. Your dough is telling you something about its strength, fermentation, or baking process. With careful observation and adjustments, you can diagnose the root cause and bake consistently reliable loaves.

Understanding Structural Integrity in Sourdough

The rise and fall of sourdough depends on three key factors: gluten development, gas retention, and heat stability. During bulk fermentation and proofing, your starter produces carbon dioxide, which gets trapped in the elastic network of gluten. When baked, this gas expands further in a process called oven spring. If the structure isn’t strong enough to hold that expansion, or if too much gas has built up beforehand, the loaf will peak—and then fall.

Think of your loaf like a balloon. If the rubber is weak or overinflated, it bursts. Similarly, underdeveloped gluten, overproofing, or improper scoring can all lead to structural failure mid-bake.

Tip: Perform the \"windowpane test\" during mixing to check gluten development. Stretch a small piece of dough between your fingers—if it forms a thin, translucent membrane without tearing, your gluten is well-developed.

Common Causes of a Collapsed Center

Several interrelated factors can cause your sourdough to deflate after baking. Below are the most frequent culprits, each backed by practical explanations and fixes.

1. Overproofing

This is the leading cause of collapse. When dough proofs too long, the yeast and bacteria exhaust available sugars, weakening the gluten structure. The gas bubbles grow too large and unstable. Once in the oven, the sudden heat causes rapid expansion—but instead of rising evenly, the weakened walls rupture, and the loaf caves inward.

Symptoms include a sticky surface, lack of springback when poked, and a sour or alcoholic smell.

2. Underdeveloped Gluten

If your dough lacks sufficient strength, it can't contain the gases produced during fermentation. This often happens when there’s insufficient kneading, mixing, or coil folding during bulk fermentation. Weak gluten leads to poor gas retention and eventual collapse.

3. Inadequate Scoring

Scoring isn’t just decorative—it’s functional. Proper slashes allow steam and gas to escape in a controlled way. If you score too shallowly, too late, or not at all, pressure builds inside the loaf and forces it to split unpredictably, sometimes causing the center to buckle.

4. Oven Temperature Issues

Oven spring relies on intense initial heat. If your oven isn’t hot enough—or worse, if you open the door too early—the dough won’t set quickly enough. The internal structure remains fragile, leading to deflation as steam escapes and the crust fails to stabilize.

5. Excess Moisture or Hydration Imbalance

High hydration doughs (above 75%) are more challenging to manage. While they produce an open crumb, they require stronger gluten development and precise timing. Too much water without adequate structure leads to a soupy interior that can’t support itself during baking.

“Overproofing is the silent killer of sourdough. Many bakers mistake a puffy, jiggly dough for readiness, but it's already past its peak.” — Daniel Leader, author of *Local Breads* and founder of Bread Alone Bakery

Troubleshooting Checklist: Fixing a Collapsing Loaf

Use this checklist to methodically identify and correct the issue:

• ✅ Confirm your starter is active and peaking within 4–8 hours of feeding
• ✅ Perform regular coil folds during bulk fermentation (every 30 minutes for the first 2 hours)
• ✅ Check dough strength with the windowpane test before shaping
• ✅ Adjust proofing time based on temperature—colder = longer, warmer = shorter
• ✅ Use the float test cautiously; it’s not always reliable. Instead, rely on visual cues: slight jiggle, domed top, and resistance when touched
• ✅ Score deeply (about ½ inch) with a sharp blade at a 30-degree angle
• ✅ Preheat your Dutch oven for at least 30 minutes at 450°F (230°C)
• ✅ Avoid opening the oven during the first 20 minutes of baking
• ✅ Bake to internal temperature: 205–210°F (96–99°C) for full starch gelatinization and set structure

Step-by-Step Guide to Prevent Collapse

Follow this structured approach to build resilience into your baking process:

1. Feed your starter 8–12 hours before mixing – Ensure it doubles in size and has visible bubbles. A sluggish starter leads to delayed fermentation and unpredictable rise.
2. Mix and autolyse for 30 minutes – Combine flour and water and let rest before adding salt and starter. This improves hydration and jumpstarts gluten formation.
3. Knead or fold for strength – Use stretch-and-folds every 30 minutes during the first 2 hours of bulk fermentation. Aim for 4 sets total.
4. Monitor bulk fermentation closely – It should increase by 50–75%, feel airy but still cohesive, and pass the poke test: a fingertip indentation springs back slowly but not completely.
5. Shape tightly – After preshaping and bench rest, shape the dough with tension on the surface to create a tight skin that supports upward expansion.
6. Proof properly – For room-temperature proofing (70–75°F), aim for 2–4 hours. For cold proofing, 12–16 hours in the fridge is ideal. The dough should feel light and slightly puffy, not liquidy.
7. Score with confidence – One decisive slash, ½ inch deep, along the seam side. Multiple shallow cuts can weaken the structure.
8. Bake with steam and heat – Use a preheated Dutch oven. Bake covered for 20 minutes, then uncover and reduce to 425°F (220°C) for another 20–25 minutes.
9. Cool completely – Wait at least 2 hours before slicing. Cutting too soon releases trapped steam and can make the crumb gummy or sunken.

Tip: Keep a sourdough journal. Note starter activity, room temperature, fermentation times, and outcomes. Patterns will emerge that help you refine your process.

Do’s and Don’ts: Quick Reference Table

Action	Do	Don't
Proofing Time	Adjust based on ambient temperature and dough response	Stick rigidly to a timer without checking dough condition
Gluten Development	Perform 3–4 sets of coil folds during bulk fermentation	Skip folds or mix minimally without compensating strength
Scoring	Use a sharp lame at a low angle for controlled expansion	Make multiple shallow cuts or score after loading into the oven
Oven Management	Preheat Dutch oven for 30+ minutes; keep lid on for initial bake	Open oven door early or bake in a cold vessel
Cooling	Cool on a wire rack for 2+ hours before slicing	Cut into the loaf while it’s still warm

Real Example: From Collapse to Confidence

Sarah, a home baker in Portland, struggled for months with loaves that rose impressively in the oven but sank into sad, dense pancakes by the time she pulled them out. She followed recipes exactly but ignored environmental variables. Her kitchen was cool in winter, so she extended bulk fermentation to 6 hours—far beyond what her starter could sustain.

After tracking her process, she realized her dough was overproofed: it barely held shape when transferred to the Dutch oven and had a strong fermented odor. She adjusted by shortening bulk fermentation to 4 hours, adding two extra coil folds, and switching to an 8-hour cold proof in the fridge. Her next loaf had even oven spring and held its shape perfectly. The difference? Respecting dough signals over arbitrary timelines.

Frequently Asked Questions

Can I save a collapsed loaf?

Yes—though the appearance is compromised, the flavor is usually unaffected. Slice and toast it, use it for breadcrumbs, or repurpose into strata or bread pudding. Structurally, the issue lies in timing or strength, not safety.

Why did my loaf rise in the oven but then fall?

This typically points to overproofing. The dough enters the oven with maximum gas but minimal strength. Initial oven spring pushes it higher, but the fragile structure can’t sustain it. As steam escapes and the crust sets late, the center collapses.

Does high altitude affect sourdough collapse?

Yes. At higher elevations, lower air pressure allows dough to rise faster, increasing the risk of overproofing. Reduce fermentation times by 25–30% and consider lowering hydration slightly. Also, water boils at lower temperatures, so extend baking time to ensure the internal temperature reaches 208°F (98°C).

Final Thoughts and Next Steps

A collapsing sourdough loaf isn’t a dead end—it’s diagnostic. Each failed bake brings you closer to mastery. The key is to stop treating sourdough like a recipe and start seeing it as a responsive system influenced by time, temperature, technique, and attention.

Focus on building dough strength, respecting fermentation windows, and creating optimal baking conditions. Track your changes, stay patient, and celebrate progress over perfection. The perfect loaf isn’t defined by symmetry alone, but by the understanding you gain through the process.

💬 Have a collapse story or breakthrough tip? Share your experience in the comments—your insight might be the clue another baker needs to rise above their own sinking loaf.