Why Does My Sourdough Bread Collapse And How To Achieve That Perfect Rise

Sourdough baking is both an art and a science, celebrated for its complex flavor, chewy crumb, and satisfying crust. Yet even experienced bakers can be frustrated when their loaf rises beautifully in the oven only to deflate shortly after baking or emerge flat and dense. Understanding why sourdough collapses—and how to prevent it—is essential for achieving consistent results. The reasons range from fermentation missteps to shaping errors, but each has a solution rooted in technique, timing, and attention to detail.

The Science Behind Sourdough Structure

Sourdough relies on wild yeast and lactic acid bacteria to leaven bread naturally. Unlike commercial yeast, which acts quickly and predictably, sourdough fermentation is slower and more sensitive to environmental conditions. During bulk fermentation and proofing, gases (mainly carbon dioxide) are trapped within a network of gluten proteins. This gluten matrix provides the structural integrity necessary to support expansion during oven spring—the rapid rise that occurs in the first 15 minutes of baking.

If this structure is compromised—either by over-fermentation, weak gluten development, or improper handling—the loaf may not hold its shape. Collapse can occur before, during, or after baking, and each instance points to different underlying issues.

“Gluten isn’t just about elasticity; it’s the scaffolding of your loaf. Without proper development, no amount of active starter will save you.” — Dr. Emily Tran, Food Scientist & Artisan Baker

Common Causes of Sourdough Collapse

A collapsed sourdough loaf rarely stems from a single mistake. More often, it's the result of multiple small oversights compounding through the process. Below are the most frequent culprits:

1. Over-Fermentation

Fermenting too long breaks down the gluten structure, causing the dough to lose its ability to trap gas. Signs include a slack, sticky texture, overly sour aroma, and large air pockets near the surface. Both bulk fermentation and final proof can be overdone.

2. Underdeveloped Gluten

Inadequate mixing or folding leads to poor gluten formation. Without sufficient strength, the dough cannot retain gas pressure. This is especially common with high-hydration doughs (75% hydration or above), where extra effort is needed to build structure.

3. Weak Starter

A sourdough starter that hasn’t peaked or lacks vitality won’t produce enough gas. If your starter doesn’t double within 4–6 hours after feeding at room temperature, it may not be strong enough to leaven your dough effectively.

4. Poor Shaping Technique

Shaping creates surface tension, which helps the loaf maintain its form. A loosely shaped dough spreads out instead of rising upward. Common mistakes include degassing too much, failing to tighten the surface, or using too much flour during shaping, which inhibits cohesion.

5. Inadequate Scoring

Scoring controls where the bread expands during baking. If cuts are too shallow, too deep, or improperly angled, the loaf may burst unpredictably, leading to structural failure. Alternatively, lack of scoring forces steam to escape through weak spots, potentially collapsing the loaf.

Tip: Perform the \"windowpane test\" after mixing: stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, gluten development is sufficient.

How to Achieve a Perfect Rise: A Step-by-Step Guide

Consistent success begins with a repeatable process. Follow these steps carefully to minimize variables and maximize control.

1. Feed your starter 8–12 hours before baking. Use equal parts flour and water by weight. It should be bubbly, rise predictably, and pass the float test (a spoonful floats in water).
2. Mix dough thoroughly. Use the slap-and-fold or autolyse method: let flour and water rest for 30 minutes before adding salt and starter. This improves hydration and gluten development.
3. Perform 3–4 sets of stretch and folds during bulk fermentation. Do one every 30 minutes in the first two hours. This builds strength without overworking the dough.
4. Monitor fermentation time and temperature. Ideal dough temperature is 75–78°F (24–26°C). Cooler temps slow fermentation; warmer ones accelerate it. Bulk fermentation typically takes 3.5–5 hours.
5. Pre-shape and bench rest. After bulk fermentation, pre-shape into a round and rest uncovered for 20–30 minutes. This relaxes the dough for final shaping.
6. Shape tightly. Use a bowl scraper to lift the dough, then fold and rotate while creating surface tension. The top should feel taut like a drum.
7. Proof properly. For cold proof, refrigerate for 8–16 hours. For room-temperature proof, aim for 2–4 hours depending on ambient warmth. Test readiness with the \"poke test\": gently press the dough. If it springs back slowly and leaves a slight indentation, it’s ready.
8. Score decisively. Use a razor or lame at a 30–45° angle, 1/2 inch deep. One confident slash is often better than multiple hesitant cuts.
9. Bake in a preheated Dutch oven. Preheat oven and vessel for at least 45 minutes at 450°F (230°C). Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until deeply golden.

Tips for Preventing Collapse: Practical Checklist

Use this checklist before every bake to catch potential issues early:

• ✅ Is my starter active and peaking? (Doubled in size, bubbly, passes float test)
• ✅ Did I develop gluten adequately? (Passed windowpane test)
• ✅ Did I perform stretch and folds during bulk fermentation?
• ✅ Is the dough temperature between 75–78°F?
• ✅ Did I shape the loaf with tight surface tension?
• ✅ Was the final proof timed correctly? (Not under- or over-proofed)
• ✅ Did I score the loaf deeply and confidently?
• ✅ Was the Dutch oven fully preheated?

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

Do’s and Don’ts of Sourdough Baking

Do’s	Don’ts
Feed your starter regularly and use it at peak activity.	Use a sluggish or recently fed starter straight from the fridge.
Autolyse flour and water before adding salt and starter.	Mix everything at once without allowing hydration time.
Use the poke test to assess proofing progress.	Rely solely on time without checking dough condition.
Preheat your Dutch oven for at least 45 minutes.	Place dough into a cold or insufficiently heated pot.
Chill high-hydration dough before baking for better oven spring.	Bake immediately after shaping if the dough feels too warm or fragile.

Real Example: From Flat Loaf to Flawless Rise

Jamie, a home baker in Portland, struggled for months with consistently flat sourdough. Her loaves would rise dramatically in the oven but collapse by the end of baking. She followed recipes closely but overlooked key details. After tracking her process, she noticed her starter wasn’t peaking—it was being used 14 hours post-feed, well past its peak. She also skipped stretch and folds, assuming mixing was enough.

She adjusted her routine: feeding her starter in the morning for an evening bake, performing four sets of stretch and folds, and chilling her shaped loaf for 12 hours. The next bake produced a loaf with a tall, open crumb and crisp crust—no collapse. The difference? Controlled fermentation and intentional structure-building.

Frequently Asked Questions

Why did my sourdough rise in the oven and then fall?

This usually indicates over-fermentation. The gluten network weakened during proofing, so while gases expanded during oven spring, the structure couldn’t sustain the rise. The loaf “deflates” as steam escapes and the crumb sets. Check your proofing time and starter strength.

Can I fix a collapsed sourdough loaf?

Once baked, a collapsed loaf can’t be restored, but it’s still edible. Use it for croutons, breadcrumbs, or toast. To prevent future collapse, reduce proofing time, strengthen gluten development, and ensure your starter is vigorous.

Should I always cold-proof my sourdough?

Cold proofing (retarding) is not mandatory but highly beneficial. It slows fermentation, enhances flavor, and firms up the dough, making it easier to score and less prone to spreading. Many bakers find cold-proofed loaves have better oven spring and less risk of collapse.

Tip: If your kitchen is warm (>80°F), always cold-proof. Room-temperature fermentation can proceed too quickly, increasing the risk of over-proofing.

Mastering the Variables: Environment, Hydration, and Flour

Even with perfect technique, external factors influence outcome. Humidity affects flour absorption; altitude changes boiling points and gas expansion; water quality impacts microbial activity. High hydration doughs (80%+) are more challenging because they require superior gluten development and careful handling.

Flour choice matters. Bread flour (12–14% protein) offers more gluten strength than all-purpose flour (10–11%). Whole grain flours absorb more water and add weight, which can inhibit rise. For beginners, a 75% hydration mix of 90% bread flour and 10% whole wheat is forgiving and reliable.

“The best sourdough isn’t made with exotic ingredients—it’s made with consistency, observation, and patience.” — Clara Nguyen, Owner of Hearth & Crust Bakery

Conclusion: Bake with Confidence

A collapsed sourdough loaf isn’t a failure—it’s feedback. Each bake teaches you something about your starter, your environment, and your technique. By understanding the causes of collapse and applying structured methods to build strength, control fermentation, and shape with intention, you’ll move closer to that ideal rise: open, airy, and proudly standing tall.

Start small. Master one variable at a time. Track your results. Celebrate progress, not perfection. With practice, your sourdough will rise reliably, slice cleanly, and taste deeply of time and care.

💬 What’s your biggest sourdough challenge? Share your experience or ask questions in the comments—let’s grow better loaves together.