Why Does My Sourdough Bread Collapse In The Oven Baking Secrets

Sourdough baking is as much a science as it is an art. When your loaf rises beautifully during fermentation only to deflate in the oven, it’s not just disappointing—it can feel like a mystery. Yet, collapsed sourdough isn’t random. It’s a signal from your dough, revealing where the process went off track. Understanding the root causes—whether structural, timing-related, or temperature-driven—is key to mastering consistent, oven-sprung loaves with an open crumb and crisp crust.

From overproofing to weak gluten development, several factors contribute to collapse. The good news? Each has a solution. By fine-tuning your technique and respecting the biology of fermentation, you can transform unpredictable results into reliable success.

Understanding Oven Spring and Collapse

Oven spring refers to the rapid expansion of dough during the first 10–15 minutes of baking. This occurs because heat causes gases (carbon dioxide and steam) trapped in the gluten network to expand quickly. At the same time, yeast experiences a final burst of activity before dying at around 140°F (60°C). A strong gluten structure holds this expansion in place until the starches set and the crust forms, locking in volume.

When collapse happens, it means the structure couldn’t withstand internal pressure. Instead of setting into a stable shape, the loaf caves inward, often forming a dense center or sunken crown. This doesn’t always mean the bread is inedible—many collapsed loaves still taste excellent—but it indicates a flaw in execution that can be corrected.

Tip: Watch for horizontal cracks on the surface of your shaped dough—this is a sign of overproofing and imminent collapse.

Common Causes of Sourdough Collapse

1. Overproofing the Dough

Overproofing is the leading cause of collapse. When dough ferments too long, gas bubbles grow excessively and weaken the gluten matrix. Once in the oven, these overstretched walls rupture instead of expanding evenly. The result is deflation rather than lift.

Signs of overproofing include:

• Dough that doesn’t spring back when gently poked
• A sticky, fragile surface that tears easily
• Excessive flattening after scoring

2. Weak Gluten Development

Gluten is the scaffolding of sourdough. Without sufficient strength, it cannot trap gas effectively. Under-kneaded dough or flour with low protein content (like all-purpose instead of bread flour) leads to poor structure. Autolyse (resting flour and water before adding starter and salt) and proper folding techniques are essential for building resilience.

3. Inadequate Scoring

Scoring controls where the dough expands. If cuts are too shallow, too few, or improperly angled, pressure builds in unintended areas and forces the loaf to burst unpredictably—or worse, explode from the bottom. Poor scoring can also restrict expansion, causing internal pressure to collapse the loaf once the crust sets.

4. Lack of Preheated Baking Vessel

Baking in a cold Dutch oven or on a room-temperature stone eliminates thermal shock needed for rapid steam generation and oven spring. A properly preheated oven and vessel (minimum 450°F / 230°C for 45 minutes) ensure immediate expansion and crust formation.

5. Excess Moisture or High Hydration Without Support

High-hydration doughs (75% and above) are more prone to spreading and collapsing if not properly shaped or supported by a banneton. While hydration contributes to open crumb, it demands stronger gluten and precise handling. Beginners often jump into high hydration without mastering fundamentals, leading to frequent failures.

“Oven collapse is rarely about the bake—it’s almost always about what happened in the 18 hours before.” — Daniel Leader, author of *Local Breads* and founder of Bread Alone Bakery

Baking Secrets for Reliable Oven Spring

Master Your Proofing Timeline

Proofing times vary drastically based on ambient temperature, starter strength, and flour type. Relying solely on time is risky. Instead, use the “poke test”:

1. Lightly flour the dough surface.
2. Press a fingertip about ½ inch into the dough.
3. If the indentation slowly springs back halfway, it’s ready.
4. If it fills in completely, it needs more time.
5. If it stays indented or gushes gas, it’s overproofed.

Colder kitchens slow fermentation; consider using a proofing box or placing dough in a turned-off oven with a bowl of hot water.

Strengthen Gluten Through Folding

Perform a series of stretch-and-folds during bulk fermentation—typically 4 sets spaced 30 minutes apart. This develops gluten without overworking the dough. After each fold, let the dough rest for 30 minutes. You’ll notice it becomes smoother, more elastic, and less sticky.

Fold technique:

1. Wet your hands to prevent sticking.
2. Grab one edge of the dough and stretch it upward.
3. Fold it over the top toward the opposite side.
4. Rotate the bowl 90 degrees and repeat 3–4 times.

Score with Purpose

Use a sharp blade (lame or razor) at a 30–45° angle, cutting about ½ inch deep. Make decisive, swift motions. For round boules, a single deep slash or cross pattern works well. For batards, a diagonal or ear-shaped cut encourages upward lift.

Avoid:

• Multiple shallow cuts
• Cuts made perpendicular to the surface
• Scoring too early before loading into the oven

Tip: Score immediately before baking. Delaying even 5 minutes can allow surface drying or gas loss, reducing spring.

Step-by-Step Guide to Prevent Collapse

Follow this timeline to minimize risk and maximize consistency:

1. Day 1 Evening – Mix and Autolyse (30–60 min): Combine flour and water; let rest. This hydrates flour and jumpstarts gluten formation.
2. Add Starter and Salt: Mix in levain and salt. Perform first set of stretch-and-folds.
3. Bulk Fermentation (4–6 hours): Conduct 3–4 sets of stretch-and-folds in the first half. Monitor dough volume—ideal increase is 30–50%, not double.
4. Pre-shape: Gently form into a round, then rest uncovered for 20–30 minutes.
5. Final Shape: Create tension on the surface. Place seam-side up in a floured banneton.
6. Final Proof (1.5–4 hours at room temp OR overnight in fridge): Use the poke test. Cold retardation strengthens flavor and reduces overproofing risk.
7. Preheat (45 min before bake): Set oven to 475°F (245°C) with Dutch oven inside.
8. Score and Bake: Transfer dough, score, cover, bake 20 min. Uncover, reduce to 450°F (230°C), bake 20–25 min more.

Do’s and Don’ts Table

Do’s	Don’ts
Use bread flour (12–13% protein) for better structure	Use all-purpose flour without adjusting hydration
Preheat Dutch oven for at least 45 minutes	Place dough in a cold pot
Retard dough overnight in the fridge for controlled proofing	Leave dough at room temperature for 12+ hours unattended
Score deeply and confidently at a shallow angle	Make hesitant, shallow cuts
Handle dough gently after shaping to preserve gas	Drop or jostle the dough before baking

Real Example: From Collapse to Confidence

Sarah, a home baker in Portland, struggled for months with flat, dense loaves despite following recipes exactly. Her dough looked perfect during bulk fermentation but collapsed within minutes of entering the oven. After reviewing her process, she realized she was letting the final proof go for 5 hours at 78°F (26°C)—far too long.

She adjusted by shortening room-temperature proofing to 2.5 hours and finishing the rise in the refrigerator overnight. She also switched from all-purpose to organic bread flour and began performing four sets of stretch-and-folds. On her next bake, the loaf rose sharply in the oven, developed a crisp crust, and held its shape perfectly. The crumb was airy, with irregular holes—a hallmark of healthy fermentation and strong structure.

The change wasn’t in ingredients alone—it was in understanding timing, temperature, and tension.

Essential Checklist for Collapse-Free Baking

Before every bake, run through this checklist:

• ✅ Starter is active and peaking (doubles in 4–6 hours after feeding)
• ✅ Dough increased by 30–50% during bulk, not 100%
• ✅ Performed 3–4 sets of stretch-and-folds
• ✅ Final proof passes the poke test
• ✅ Dutch oven or baking steel preheated for 45+ minutes
• ✅ Scored deeply (½ inch) at a 30–45° angle
• ✅ Minimized handling after scoring

FAQ: Common Questions About Collapsing Sourdough

Can I save a collapsed sourdough loaf?

Yes. While appearance suffers, flavor and texture may still be excellent. Slice and toast it, use it for croutons, or repurpose into bread pudding. The issue lies in structure, not edibility.

Why does my loaf rise in the oven then fall after removing the lid?

This usually means the internal structure wasn’t set before uncovering. Bake covered for the full 20–25 minutes to trap steam and support initial rise. Uncovering too early exposes a fragile crust to dry heat before it’s stabilized.

Does refrigerating the dough prevent collapse?

Yes, cold fermentation slows yeast activity and strengthens gluten, reducing overproofing risk. Retarding overnight is one of the most effective ways to control fermentation and improve oven spring.

Conclusion: Master the Process, Not Just the Recipe

Sourdough collapse isn’t failure—it’s feedback. Each deflated loaf teaches you something about timing, strength, and environment. The secret to consistent results isn’t perfection, but observation. Learn to read your dough: its feel, its rise, its response to temperature and handling.

Adjust one variable at a time. Track your bakes in a journal. Note room temperature, proofing duration, flour brand, and outcome. Over time, you’ll develop intuition that no recipe can provide.

🚀 Ready to bake your best loaf yet? Try a cold-retarded, well-folded, precisely scored bake using bread flour and a fully preheated Dutch oven. Share your results—and lessons learned—in the comments below.