Why Does My Sourdough Bread Always Collapse Troubleshooting Your Loaf

Sourdough baking is both an art and a science. When it works, you're rewarded with a crusty, airy loaf that sings with tangy flavor. But when your loaf collapses—either in the oven, after scoring, or once removed from the Dutch oven—it can feel like all your effort has deflated along with the dough. The good news? A collapsing sourdough is rarely due to one single mistake. More often, it’s the result of a chain of subtle missteps in fermentation, shaping, or baking. Understanding these underlying causes allows you to make consistent, delicious loaves. Let’s break down why this happens and how to fix it.

Understanding Structure: What Holds a Sourdough Loaf Together?

A successful sourdough loaf depends on three critical elements: gluten development, gas retention, and structural integrity during proofing and baking. Gluten forms a network that traps carbon dioxide produced by wild yeast and bacteria in your starter. This trapped gas expands during baking (oven spring), giving the bread its rise. If any part of this system fails—weak gluten, overproofing, poor shaping—the loaf lacks support and collapses.

The ideal sourdough should spring up confidently in the oven, hold its shape after scoring, and maintain volume once cooled. Collapse typically occurs at one of three stages:

• Pre-bake: Dough flattens during final proof or after scoring.
• In-oven: Loaf rises then sinks before finishing.
• Post-bake: Bread collapses as it cools, resulting in a dense center.

Each stage points to different root causes, which we’ll explore in detail.

Common Causes of Sourdough Collapse (and How to Fix Them)

1. Overproofing: The Silent Killer of Oven Spring

Overproofing is the most frequent culprit behind collapsed sourdough. When dough proofs too long, the gluten structure weakens, and gas bubbles grow so large they rupture. The dough loses elasticity and can’t support itself during baking.

To test if your dough is overproofed, perform the “finger poke test”: gently press your fingertip about half an inch into the dough. If the indentation springs back slowly and leaves a slight dent, it’s ready. If it doesn’t spring back at all and stays indented, it’s overproofed. If it springs back immediately, it needs more time.

Tip: Reduce bulk fermentation or final proof time by 30–60 minutes. Cooler room temperatures slow fermentation—use this to your advantage.

2. Underdeveloped Gluten

Strong gluten is essential for holding gas and maintaining shape. If your dough feels slack, sticky, or tears easily during stretch-and-folds, the gluten may not be sufficiently developed.

Autolyse (resting flour and water for 30–60 minutes before adding salt and starter) helps hydrate the flour and jumpstarts gluten formation. Incorporating regular stretch-and-folds during bulk fermentation further strengthens the network. Aim for 3–4 sets of folds spaced 20–30 minutes apart during the first two hours of bulk fermentation.

Undermixing or skipping folds entirely leads to weak structure. Conversely, overmixing or excessive folding can degrade gluten over time—balance is key.

3. Weak Starter Activity

Your sourdough starter must be active and mature to provide sufficient lift. A sluggish starter produces less gas, leading to poor oven spring and eventual collapse under its own weight.

Feed your starter 4–12 hours before baking, using equal parts flour and water by weight. It should double in size and pass the float test (a small spoonful placed in water floats) within 6–8 hours at room temperature. If it doesn’t, it’s not ready.

“Your loaf is only as strong as your starter. Baking with an immature culture is like building a house on sand.” — Daniel Leader, author of *Local Breads*

4. Poor Shaping Technique

Shaping isn’t just about appearance—it creates surface tension that helps the loaf hold its form. A poorly shaped boule will spread out instead of rising upward.

To shape properly: gently degas the dough, pre-shape into a round, rest for 15–20 minutes, then final shape by pulling the surface taut and sealing the seam underneath. Use minimal flour to prevent slippage. Place the loaf seam-side up in a well-floured banneton for final proofing.

Tip: Practice shaping on lower-hydration doughs first (70% hydration) before moving to wetter, more challenging recipes.

5. Incorrect Hydration for Your Skill Level

High hydration (above 75%) makes dough more extensible but harder to manage. While open crumb is desirable, too much water without adequate strength leads to flat, pancake-like loaves.

If you’re struggling with collapse, try reducing hydration to 70–72%. As your technique improves, gradually increase water content. Always match hydration to your flour type—whole grain flours absorb more water than white.

Troubleshooting Checklist: Why Your Sourdough Collapsed

Use this checklist to diagnose your failed loaf. Review each factor and adjust accordingly for your next bake.

Issue	Possible Cause	Solution
Dough spreads after scoring	Overproofed, weak gluten, poor shaping	Shorten proof time, improve folds, tighten shaping
Loaf rises then falls in oven	Overproofed, low oven temp, weak structure	Bake hotter (450°F+), reduce proof time, strengthen gluten
Dense center after cooling	Underbaked, collapsed mid-bake	Extend bake time, ensure internal temp reaches 205–210°F
No oven spring	Weak starter, underproofed, cold dough	Use active starter, warm kitchen, proper proof duration
Crust cracks unpredictably	Insufficient scoring, tight skin	Score deeper (½ inch), use razor blade, create steam

Step-by-Step Guide to Preventing Collapse

Follow this sequence to build a resilient sourdough loaf from start to finish.

1. Feed your starter 8–12 hours before mixing. Ensure it’s peaking or just past peak when used.
2. Autolyse flour and water for 30–60 minutes. This improves hydration and gluten formation.
3. Add starter and salt, then perform 3–4 sets of stretch-and-folds during the first 2 hours of bulk fermentation.
4. Bulk ferment until dough has risen 20–30%, shows bubbles, and jiggles like jelly. Time varies (3–5 hours) based on temperature.
5. Pre-shape, rest 15–20 minutes, then final shape with tight surface tension.
6. Proof in a banneton at cool room temperature (68–72°F). Duration: 2–4 hours at room temp or overnight in the fridge.
7. Preheat oven and Dutch oven for 60 minutes at 450–475°F.
8. Score deeply (½ inch) with a sharp blade. One decisive cut is better than multiple shallow ones.
9. Bake covered for 20 minutes, then uncovered for 20–25 minutes until deep golden brown and internal temperature reaches 205–210°F.
10. Cool completely (2+ hours) before slicing to prevent gummy texture.

Tip: Bake one loaf at a time for even heat distribution. Rotate the Dutch oven halfway through uncovered baking if your oven has hot spots.

Real Example: From Flat Loaf to Bakery-Quality Rise

Sarah, a home baker in Portland, had been battling collapsed sourdough for months. Her loaves would puff slightly in the oven, then sink into dense disks with thick crusts. She followed recipes precisely but couldn’t identify the issue.

After reviewing her process, she realized her starter was being used 16 hours after feeding—well past its peak. She also skipped stretch-and-folds, relying solely on long fermentation for strength. Her final proof lasted 4 hours at room temperature, and she baked at 425°F.

She adjusted: fed her starter earlier, incorporated four sets of folds, reduced room proof to 2.5 hours, and increased oven temperature to 475°F. Her next loaf rose dramatically, held its shape, and had an open, even crumb. The change wasn’t one big fix, but a series of precise corrections.

Frequently Asked Questions

Can I save an overproofed dough?

Sometimes. Gently reshape the dough and refrigerate for 1–2 hours to firm it up and slow fermentation. This won’t fully restore strength, but it can help regain some structure. For best results, prevent overproofing in the first place.

Why did my sourdough collapse after I took the lid off the Dutch oven?

This usually means the structure wasn’t stable enough to support continued expansion. Possible causes include overproofing, insufficient gluten development, or opening the oven too early. Keep the lid on longer (try 25 minutes) or ensure the dough is properly proofed—not too soft.

Does whole wheat sourdough collapse more easily?

Yes. Whole wheat flour contains bran, which cuts gluten strands and reduces elasticity. To compensate, use a blend (e.g., 20–30% whole wheat), extend autolyse, and consider adding vital wheat gluten. Also, reduce hydration slightly and shorten proof times.

Expert Tips for Consistent Results

Professional bakers emphasize consistency in environment and timing. Small fluctuations in temperature, humidity, and fermentation time have outsized effects on delicate sourdough.

• Control temperature: Bulk fermentation between 75–78°F is ideal. Use a proofing box or warm oven with light on if needed.
• Track your process: Keep a baking journal noting starter activity, room temp, fold times, proof duration, and results.
• Use a scale: Volume measurements are inaccurate. Weigh everything—including your starter—for reproducible results.
• Don’t rush cooling: Cutting into a hot loaf releases steam and collapses the interior. Wait at least 2 hours.

“Sourdough rewards patience and observation. The best bakers aren’t the ones who follow recipes blindly—they’re the ones who watch, feel, and respond to the dough.” — Ken Forkish, *Flour Water Salt Yeast*

Conclusion: Build Confidence One Loaf at a Time

A collapsing sourdough loaf doesn’t mean you’ve failed—it means you’re learning. Every misstep reveals something about your process, ingredients, or environment. By systematically addressing gluten strength, proofing accuracy, starter vitality, and baking technique, you’ll transform unpredictable results into consistent success.

Start with one variable at a time: improve your starter routine, master shaping, or fine-tune proofing. Document your bakes, celebrate progress, and remember that even professional bakers produce occasional flat loaves. What matters is persistence and attention to detail.

💬 Have a collapse story or breakthrough tip? Share your experience in the comments—your insight could help another baker rise above their next flat loaf.