Why Does My Sourdough Bread Collapse In The Oven Troubleshooting Tips For Beginners

Baking sourdough bread is both an art and a science. For many home bakers, nothing compares to the satisfaction of pulling a golden, crackling loaf from the oven—except when that loaf suddenly deflates or caves in after baking. A collapsed sourdough can be disheartening, especially for beginners who’ve spent hours nurturing their starter and shaping their dough. But collapse isn’t failure; it’s feedback. Understanding the underlying causes allows you to refine your technique and consistently produce beautifully risen loaves.

This guide breaks down the most common reasons sourdough collapses during or immediately after baking, offering clear, actionable solutions. Whether your loaf sinks in the center, spreads flat, or cracks open dramatically, the answers lie in fermentation, structure, temperature, and handling.

Understanding Oven Spring and Why It Matters

Oven spring refers to the final burst of rising that occurs in the first 10–15 minutes of baking. This rapid expansion happens because heat causes trapped gases—mainly carbon dioxide and steam—to expand quickly within the gluten network. When properly controlled, oven spring gives sourdough its airy crumb and open structure.

However, if the dough lacks strength or has been over-fermented, it cannot support this expansion. Instead of rising upward, the dough may spread sideways or collapse under its own weight. Collapse often occurs at the peak of oven spring when internal pressure exceeds the structural integrity of the loaf.

The key to preventing collapse lies in balancing three core elements: gluten development, gas production, and dough maturity. Get any one of these wrong, and your loaf pays the price.

Tip: Perform the \"poke test\" before baking: gently press the dough with a fingertip. If it springs back slowly and leaves a slight indentation, it's ready. If it doesn't spring back, it's overproofed.

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

1. Overproofing: The Silent Killer of Structure

Overproofing is the leading cause of collapsed sourdough. When dough ferments too long, the yeast and bacteria exhaust available sugars, weakening the gluten network. As gas builds up beyond what the dough can hold, bubbles grow large and unstable. In the oven, these fragile bubbles expand rapidly and burst, causing the loaf to deflate.

Signs of overproofing include:

• Dough that feels overly soft or collapses when touched
• Excessive puffiness with little elasticity
• A sour or alcoholic smell
• Lack of oven spring followed by immediate sagging

To prevent overproofing, monitor bulk fermentation closely. Most beginner-friendly sourdough recipes call for 4–6 hours at room temperature (72–76°F), but this varies based on starter strength and ambient temperature. Use visual cues: the dough should feel airy, domed, and slightly jiggly—but still resilient.

2. Weak Gluten Development

Gluten is the protein scaffold that traps gas and supports oven spring. Without sufficient gluten development, even perfectly proofed dough will collapse.

Underdeveloped gluten often results from:

• Insufficient kneading or folding during bulk fermentation
• Using low-protein flour (e.g., cake flour instead of bread or all-purpose)
• Skipping autolyse (resting flour and water before adding starter and salt)
• Too much hydration for your skill level

For stronger gluten, incorporate stretch-and-folds every 30 minutes during the first two hours of bulk fermentation. Three to four sets are usually enough. Autolyse for 30 minutes before mixing in starter and salt to allow gluten strands to form naturally.

3. Improper Scoring

Scoring isn't just decorative—it controls where the loaf expands during baking. Poor scoring forces steam and gas to escape unpredictably, sometimes causing blowouts or uneven expansion that leads to collapse.

Use a sharp blade (lame or razor) and make decisive cuts about ½ inch deep. Avoid shallow or hesitant slashes. Aim for a single deep slash or a simple pattern like a tic-tac or cross. Score right before baking to prevent drying.

“Scoring guides the explosion, not prevents it. A well-scored loaf knows where to breathe.” — Daniel Leader, author of *Bread Alone*

4. Baking in an Underheated Dutch Oven

Steam and heat are essential for good oven spring. A cold or improperly preheated Dutch oven fails to deliver the sudden burst of heat needed to activate rapid gas expansion.

Always preheat your Dutch oven for at least 30–45 minutes at 450–500°F. Place it on a middle rack and let it fully absorb heat. When transferring dough, work quickly to minimize heat loss. The sizzle when dough hits the hot pot confirms ideal conditions.

5. Excessive Hydration for Skill Level

High-hydration doughs (above 75%) create beautiful open crumbs but are harder to manage. Beginners often struggle to build enough strength in wet dough, leading to poor structure and collapse.

If you're new to sourdough, start with a hydration level between 65% and 70%. This means 65–70g of water per 100g of flour. As your shaping and fermentation skills improve, gradually increase hydration.

Troubleshooting Checklist: Prevent Collapse Before Baking

Before placing your loaf in the oven, run through this checklist to catch red flags early:

1. Starter vitality: Is your starter peaking 4–8 hours after feeding, doubling in size with lots of bubbles?
2. Dough texture: Does it feel supple, smooth, and slightly tacky—not sticky or soupy?
3. Proofing status: Did it pass the poke test? Does it retain shape when transferred?
4. Gluten strength: Did you perform 3–4 stretch-and-folds during bulk fermentation?
5. Shaping tension: Is the surface taut with a smooth top and sealed seam underneath?
6. Preheating: Has your Dutch oven been heating for at least 30 minutes?
7. Scoring: Are your cuts quick, deep, and intentional?

Tip: Bake one loaf at a time if using a smaller oven. Crowding reduces heat circulation and steam effectiveness.

Real Example: Sarah’s First Successful Loaf After Repeated Collapse

Sarah, a home baker in Portland, struggled for weeks with collapsing sourdough. Her loaves would rise beautifully in the banneton, but within minutes of going into the oven, they’d sink dramatically in the center. She followed the same recipe each time, convinced her starter was weak.

After reviewing her process, she realized she was leaving the dough out for 8 hours during bulk fermentation—too long for her warm kitchen. She also skipped stretch-and-folds, relying solely on mixing for gluten development. Her dough was overproofed and structurally weak.

She adjusted her method: shortened bulk fermentation to 5 hours, added four sets of stretch-and-folds, and reduced hydration from 78% to 70%. On her next bake, she preheated her Dutch oven longer and scored more confidently. The result? A tall, symmetrical loaf with even oven spring and no collapse.

“I thought I needed a better recipe,” she said. “But really, I just needed to understand what the dough was telling me.”

Do’s and Don’ts of Sourdough Baking: A Quick Reference Table

Do	Don’t
Feed your starter 4–12 hours before mixing dough so it’s active and bubbly	Use a sluggish or flat starter straight from the fridge
Perform 3–4 sets of stretch-and-folds during bulk fermentation	Mix once and walk away—gluten needs help developing
Preheat your Dutch oven for at least 30 minutes	Put dough into a cold or barely warm pot
Score deeply and decisively with a sharp blade	Make shallow, hesitant cuts or skip scoring altogether
Start with 65–70% hydration as a beginner	Jump straight into 80%+ hydration artisan recipes
Use the poke test to judge proofing readiness	Rely only on time—temperature changes everything

Step-by-Step Guide to a Collapse-Free Bake

Follow this sequence to maximize your chances of success:

1. Prepare starter: Feed 8–12 hours before baking. Use when bubbly and at peak volume.
2. Autolyse: Mix flour and water; rest 30 minutes.
3. Add starter and salt: Mix thoroughly, then begin bulk fermentation.
4. Stretch and fold: Every 30 minutes for 2 hours (4 sets total).
5. Complete bulk fermentation: Let rest 2–4 more hours until dough is puffy and expanded by ~50%.
6. Shape: Preshape, rest 20–30 minutes, then final shape with tight surface tension.
7. Proof: In banneton at room temp for 2–4 hours or refrigerate overnight.
8. Check readiness: Perform the poke test.
9. Preheat: Place Dutch oven in oven; heat to 475°F for 45 minutes.
10. Score and bake: Transfer dough, score deeply, cover, and bake 20 minutes. Uncover and bake 20–25 more minutes until deep brown.

Tip: If baking from cold (retarded proof), place dough directly into the hot Dutch oven—no need to bring to room temperature.

Frequently Asked Questions

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

This typically indicates overproofing. The dough has already reached maximum gas retention before baking. When heat causes further expansion, the weakened structure can’t hold and collapses. Reduce proofing time and check dough earlier.

Can I save a collapsed loaf?

Yes—texture and flavor are often still excellent. Slice and toast it, use it for croutons, or repurpose into bread pudding. Collapse affects appearance and structure, not necessarily taste.

Should I always bake in a Dutch oven?

Not necessarily, but it’s highly recommended for beginners. The enclosed environment traps steam, crucial for oven spring and crust development. Alternatives include baking stones with steam pans, but Dutch ovens offer the most consistent results.

Final Thoughts: Baking Is Learning Through Failure

Every collapsed loaf teaches something valuable. Sourdough baking rewards patience, observation, and incremental improvement. Rather than chasing perfection, focus on consistency: feeding your starter reliably, tracking fermentation times, and refining your shaping technique.

Remember, even professional bakers have off days. What separates success from frustration is the willingness to analyze, adjust, and try again. Your next loaf could be the best one yet—not because you avoided mistakes, but because you learned from them.

💬 Have you had a collapse breakthrough? Share your story in the comments—your experience might help another beginner find their footing.