Why Does My Sourdough Bread Collapse In The Oven Beginner Mistakes To Fix

Sourdough baking is both an art and a science. For beginners, achieving that perfect rise—golden crust, open crumb, and proud oven spring—can feel elusive. One of the most disheartening moments is watching your carefully proofed loaf rise beautifully in the oven, only to deflate into a dense, flat disc by the end of the bake. This collapse isn’t random; it’s a symptom of underlying issues in your process. The good news? Most causes are correctable with awareness and small adjustments. Understanding why sourdough collapses during baking empowers you to troubleshoot confidently and consistently produce loaves that rise high and stay there.

Understanding Oven Spring and Why Collapse Happens

Oven spring refers to the rapid expansion of dough during the first 15–20 minutes of baking. As heat hits the dough, gases trapped in the gluten network expand, and yeast gives one final burst of activity before dying off at around 140°F (60°C). This phase is crucial for volume and structure. If the dough lacks strength or has structural weaknesses, this sudden expansion can cause the loaf to overstretch and rupture, leading to collapse.

Think of your dough like a balloon. A strong, elastic balloon inflates evenly and holds its shape. But a weak or overstretched balloon will bulge unevenly and may burst. In sourdough, the “balloon” is the gluten matrix. If it's underdeveloped, overproofed, or damaged, it can't contain the pressure of expanding steam and CO₂, resulting in deflation.

“Oven collapse is rarely about the oven—it’s almost always about the state of the dough before it goes in.” — Daniel Leader, author of *Local Breads* and founder of Bread Alone Bakery

Common Beginner Mistakes Leading to Collapse

1. Overproofing the Dough

This is the single most frequent cause of collapsed sourdough. When dough proofs too long, the gluten network breaks down from prolonged fermentation. Gases multiply, but the structure weakens. The result? A loaf that rises quickly in the oven but can’t sustain the expansion.

To test for overproofing, perform the “finger poke test”: gently press your finger 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 or feels soupy, it’s overproofed.

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 Structure

Gluten is the scaffolding of your loaf. Without sufficient development, the dough can’t trap gas effectively. Beginners often skip or shorten mixing and folding steps, assuming time alone will build strength. But mechanical tension through stretch-and-folds is essential.

Aim for smooth, elastic dough that passes the “windowpane test”—a small piece stretched thin enough to transmit light without tearing. This usually requires 3–4 sets of stretch-and-folds during bulk fermentation, spaced 30 minutes apart.

3. Inadequate Scoring

Scoring isn’t just decorative—it controls where the loaf expands. Without proper slashes, steam and gas escape unpredictably, causing blowouts or uneven expansion that leads to collapse. Shallow cuts don’t open well; deep, confident cuts (at least ½ inch) allow controlled release.

Use a sharp blade (lame, razor, or X-Acto knife) and score at a 45-degree angle. One decisive cut per slash works better than hesitant, repeated attempts.

4. Weak Starter Activity

If your starter isn’t peaking at full strength when mixed into the dough, fermentation will be sluggish or inconsistent. A weak starter produces less gas, leading bakers to overcompensate with longer proof times—which often results in overproofing.

Your starter should double within 4–6 hours of feeding, have a pleasant tangy aroma, and be filled with bubbles throughout. Feed it 4–12 hours before use, depending on ambient temperature.

5. Poor Shaping Technique

Shaping creates surface tension, which helps the loaf hold its structure. A loose or sloppy shape won’t retain gas well. Beginners often handle the dough too gently, afraid of “killing” the yeast, but proper shaping requires firm yet careful handling.

To shape properly: flatten the dough slightly, fold edges toward the center, then rotate and tighten by dragging the dough across the counter. The final seam should be sealed and placed downward in the proofing basket.

Step-by-Step Guide to Preventing Collapse

Follow this structured approach to minimize collapse risk and improve consistency:

1. Feed your starter early: Ensure it peaks 4–8 hours before mixing. Test by floating a spoonful in water—if it floats, it’s ready.
2. Mix and autolyse: Combine flour and water, rest 30 minutes before adding salt and starter. This improves hydration and gluten formation.
3. Perform stretch-and-folds: Do 3–4 sets every 30 minutes during bulk fermentation. Watch for increased elasticity and volume (ideally 50–75% rise).
4. Shape with tension: Use a taut surface and seal the seam. Place seam-side up in a floured banneton.
5. Proof with precision: Final proof is typically 1–2 hours at room temp or overnight in the fridge. Cold proofing reduces overproofing risk.
6. Score deeply and confidently: Make swift, angled cuts just before baking.
7. Bake with steam: Use a Dutch oven or steam pan for the first 20 minutes to delay crust formation and maximize oven spring.

Do’s and Don’ts: Sourdough Collapse Prevention Table

Do	Don't
Use active, bubbly starter fed within 12 hours	Use a flat or sluggish starter
Perform 3–4 stretch-and-folds during bulk ferment	Mix briefly and skip folds
Proof in the refrigerator for better control	Leave dough out overnight unattended
Score with a sharp blade at 45° angle	Make shallow, hesitant cuts
Bake in a preheated Dutch oven with lid on	Bake on a tray without steam
Check dough readiness with the finger poke test	Guess proofing time based on the clock alone

Real Example: Maria’s First Successful Loaf

Maria had been baking sourdough for two months with no success. Every loaf rose dramatically in the oven, then sank into a pancake-like disk. She followed recipes closely but couldn’t pinpoint the issue. After reviewing her process, she realized she was leaving her dough to proof on the counter for 4 hours—far too long in her warm kitchen (78°F).

She switched to retarding her dough in the refrigerator for 12 hours after shaping. She also started doing four sets of stretch-and-folds and began scoring more deeply. Her next loaf had dramatic oven spring and held its height. The crumb was airy, the crust crisp. The change wasn’t in ingredients—it was in timing and technique.

“I thought more time meant better flavor,” Maria said. “But I was destroying the structure. Cold proofing was the game-changer.”

Essential Checklist for Collapse-Free Baking

• ✅ Confirm starter is active and bubbly before mixing
• ✅ Complete 3–4 rounds of stretch-and-folds during bulk fermentation
• ✅ Bulk ferment until dough increases by 50–75%, not by fixed time
• ✅ Shape tightly to create surface tension
• ✅ Proof in a banneton, seam-side up, for optimal support
• ✅ Use cold retardation (fridge proof) if unsure about timing
• ✅ Score deeply (½ inch) with a sharp blade at 45 degrees
• ✅ Preheat Dutch oven for at least 30 minutes before baking
• ✅ Bake with lid on for first 20 minutes to trap steam
• ✅ Perform the finger poke test before baking

Frequently Asked Questions

Can I save a collapsed sourdough loaf?

Yes—texture matters more than appearance. A collapsed loaf may still taste excellent. Slice it thick and toast it, or repurpose into croutons or breadcrumbs. Flavor develops regardless of structure.

Why does my loaf rise on one side and collapse on the other?

This usually indicates uneven shaping or scoring. If the surface tension is stronger on one side, the dough will expand toward the weaker area. Ensure even tension during shaping and symmetrical scoring.

Is it better to underproof or overproof?

Underproofing is easier to recover from. An underproofed loaf may have less oven spring but often retains structure. Overproofed dough is fragile and prone to collapse. When in doubt, err on the side of slightly underproofed and bake immediately.

Conclusion: Build Confidence Through Consistency

Collapsing sourdough isn’t a failure—it’s feedback. Each loaf teaches you something about temperature, timing, and technique. The path to reliable results lies not in perfection but in observation and adjustment. Track your variables: room temperature, starter maturity, fold frequency, proof duration. Small tweaks yield big improvements.

Mastering sourdough takes patience, but the rewards are worth it: bread with depth of flavor, satisfying texture, and the pride of handmade craft. Stick with it, refine your process, and soon you’ll pull golden, high-rising loaves from the oven with confidence.

💬 Have a collapse story or breakthrough tip? Share your experience in the comments—your insight could help another baker avoid the same mistake.