Why Does My Sourdough Bread Always Collapse And How To Fix It For Good

Sourdough baking is both an art and a science. The moment you pull a beautifully blistered loaf from the oven only to watch it deflate like a punctured balloon can be disheartening—especially after hours of effort. A collapsed sourdough loaf isn’t just visually disappointing; it often signals underlying issues in fermentation, structure, or technique. But here’s the good news: collapsing isn’t random. It’s a message from your dough, pointing to specific problems that can be diagnosed and corrected.

Understanding why your sourdough collapses means diving into gluten development, hydration balance, proofing timing, shaping strength, and oven dynamics. Once you identify the root cause, consistent success becomes possible. This guide breaks down the most common reasons behind collapsed loaves and provides actionable, precise solutions so you can bake confidently and reliably.

Gluten Development: The Foundation of Structure

The strength of your sourdough’s internal structure hinges on gluten. Gluten forms when flour proteins (glutenin and gliadin) interact with water and mechanical energy—whether through kneading or folding. Without sufficient gluten development, the dough lacks the elasticity and tensile strength needed to trap gas produced by wild yeast and bacteria during fermentation.

Underdeveloped gluten results in a dough that spreads rather than rises, leading to a flat or sunken loaf. You might notice the dough feels slack, tears easily, or fails to hold its shape during bulk fermentation. This is especially common in high-hydration doughs where extra water makes gluten formation more challenging.

Tip: Perform the \"windowpane test\" midway through bulk fermentation: stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, gluten is well-developed.

To improve gluten development:

• Incorporate a series of stretch-and-folds during the first 90 minutes of bulk fermentation. Four sets spaced 30 minutes apart are typically effective.
• Use strong bread flour with higher protein content (at least 12–13%) to support stronger gluten networks.
• Allow for proper autolyse—a rest period of 30–60 minutes after mixing flour and water before adding starter and salt—to hydrate the flour and initiate gluten formation.

Overproofing: The Silent Loaf Killer

One of the most frequent causes of collapse is overproofing. When dough ferments too long, gas bubbles grow excessively and weaken the surrounding gluten matrix. Eventually, the structure can no longer support itself, and the loaf collapses either before or immediately after scoring and baking.

Overproofed dough feels fragile, puffy, and often leaves permanent fingerprints when touched. It may also have a strong alcoholic or fermented odor. In the oven, instead of springing up, it spreads sideways or deflates dramatically.

“Proofing isn’t about time—it’s about readiness. A dough that’s proofed correctly will spring back slowly when gently pressed. Overproofed dough won’t spring back at all.” — Daniel Leader, author of *Local Breads*

Factors that accelerate overproofing include:

• High ambient temperature
• An overly active starter
• Excessive hydration
• Using too much starter in the recipe

To prevent overproofing:

1. Monitor dough volume, not just time. Bulk fermentation is typically done when the dough has increased by 50–75%, not doubled.
2. Use the finger poke test: lightly press the dough with a floured fingertip. If the indentation springs back slowly and partially, it’s ready. If it doesn’t spring back, it’s overproofed.
3. Retard fermentation in the refrigerator. Cold slows yeast activity, giving you better control over final proofing.

Hydration and Flour Balance

Hydration—the ratio of water to flour by weight—plays a critical role in dough stability. While high hydration (75% and above) produces an open crumb and crisp crust, it also demands stronger gluten development and precise handling. Too much water without adequate structure leads to collapse.

Conversely, using low-protein flour (like all-purpose) in a high-hydration recipe increases collapse risk. Bread flour or a blend with high-gluten flour provides the necessary strength.

Hydration Level	Flour Recommendation	Risk of Collapse	Tips
65–70%	All-purpose or bread flour	Low	Ideal for beginners; easier to handle and shape
70–75%	Bread flour preferred	Moderate	Requires good gluten development and careful proofing
75–80%+	High-gluten or bread flour blend	High	Best for experienced bakers; use folds and cold proofing

Tip: If your dough feels too wet and sticky, resist the urge to add excess flour. Instead, rely on folding to strengthen it. Extra flour can dry out the crumb and disrupt hydration balance.

Shaping and Scoring: Technique Matters

Poor shaping is a hidden culprit behind collapse. If the dough isn’t pre-shaped tightly or lacks surface tension during final shaping, it cannot retain gas effectively. A loose, floppy boule will spread during proofing and fail to rise vertically in the oven.

Effective shaping involves creating surface tension by pulling the dough toward you on the counter, rotating, and repeating until a taut skin forms. The final loaf should feel firm and bounce back slightly when touched.

Scoring is equally important. Proper cuts release trapped gases in a controlled way and guide expansion. Shallow or misaligned slashes restrict oven spring, while deep, confident scores allow the loaf to expand upward rather than burst unpredictably.

Common scoring mistakes:

• Using a dull blade, causing tearing instead of clean cuts
• Scoring too shallowly, preventing adequate expansion
• Scoring at the wrong angle (aim for 30–45 degrees to create a “lip” that lifts)
• Scoring overproofed dough, which collapses immediately

“Your score is not decoration—it’s engineering. It directs where the bread wants to go when it meets heat.” — Richard Bertinet, master baker and author

A Step-by-Step Fix for Consistent Results

If you’re tired of guessing, follow this proven sequence to eliminate collapse and build confidence:

1. Start with a reliable starter: Ensure your sourdough starter is peaking—fully risen and just beginning to fall—when used. A sluggish or overripe starter affects rise and structure.
2. Autolyse for 30–60 minutes: Mix only flour and water, then rest. This improves extensibility and reduces mixing time.
3. Add starter and salt, then perform 4 sets of stretch-and-folds: One set every 30 minutes during the first 2 hours of bulk fermentation.
4. Check dough readiness: After 3–4 hours total bulk fermentation, assess volume increase and perform the finger poke test. It should be airy but still resilient.
5. Pre-shape and bench rest: Shape loosely into a round, rest 20–30 minutes uncovered to relax the dough.
6. Final shape with tension: Create surface tension by tightening the dough against the counter. Seam side down in a well-floured banneton.
7. Proof smartly: At room temperature for 1–2 hours, or refrigerate overnight (8–12 hours). Cold proofing reduces overproofing risk and enhances flavor.
8. Score decisively: Use a razor blade or lame at a 30-degree angle. Make swift, confident cuts.
9. Bake with steam: Preheat Dutch oven for 45 minutes. Bake covered for 20 minutes to trap steam, then uncover and finish for 20–25 minutes until deeply browned.

Real Example: From Flop to Flawless

Sarah, a home baker in Portland, struggled for months with flat, pancake-like loaves. She followed recipes precisely but saw no improvement. After reviewing her process, she realized her starter was being fed 1:5:5 (starter:water:flour), making it overly liquid and fast-fermenting. This caused rapid, uneven fermentation.

She switched to a stiffer 1:1:1 feeding ratio and began performing stretch-and-folds. She also started cold-proofing her shaped loaves overnight. Within two bakes, her loaves gained height, opened up beautifully when scored, and held their shape perfectly. The key wasn’t one change—it was aligning multiple factors to support structural integrity.

Checklist: Prevent Collapse Before It Happens

Before every bake, run through this checklist:

• ✅ Is my starter peaking? (Risen fully, bubbly, sweet-sour aroma)
• ✅ Did I autolyse? (Even 30 minutes helps)
• ✅ Did I perform stretch-and-folds? (At least 3–4 sets)
• ✅ Is bulk fermentation complete? (50–75% volume increase, passes poke test)
• ✅ Did I shape with surface tension? (Loaf feels tight, not slack)
• ✅ Is final proof timed correctly? (Or using cold retard?)
• ✅ Am I scoring with a sharp blade at the right depth and angle?
• ✅ Is my Dutch oven preheated with the oven?

Frequently Asked Questions

Why does my sourdough collapse after I take the lid off the Dutch oven?

This usually indicates the internal structure wasn’t stable enough to support further expansion. The sudden loss of steam softens the crust prematurely, and if the crumb hasn’t set, the loaf collapses. Ensure your dough isn’t overproofed and that you’re baking long enough covered (20–25 minutes) to set the initial crust.

Can I rescue a collapsed loaf?

Once baked, a collapsed loaf can’t be fixed—but it’s still edible. Slice and toast it, or use it for croutons or breadcrumbs. For unbaked collapsed dough, reshape it gently and allow a short second proof (1–2 hours). It won’t be perfect, but it can recover somewhat.

Does whole wheat flour cause more collapse?

Yes. Whole wheat contains bran, which cuts gluten strands and weakens the dough’s ability to trap gas. If using whole grains, limit to 20–30% of total flour, ensure thorough autolyse, and consider adding vital wheat gluten for added strength.

Conclusion: Build Confidence Through Control

A collapsed sourdough loaf isn’t a failure—it’s feedback. Each bake teaches you more about your flour, your environment, and your technique. The solution lies not in chasing perfection, but in understanding the mechanics behind rise and structure. By focusing on gluten development, precise proofing, proper shaping, and balanced hydration, you’ll consistently produce loaves that rise proudly and slice with pride.

💬 What’s your biggest sourdough challenge? Share your experience in the comments—your question might help someone else avoid the same mistake.