Why Does My Sourdough Bread Collapse Troubleshooting Common Beginner Mistakes

Sourdough baking is both an art and a science. For many beginners, the journey begins with excitement—feeding a starter, shaping dough, and imagining a golden, crackling loaf fresh from the oven. But too often, that vision ends in disappointment: a flat, dense, or collapsed loaf. When your sourdough collapses, it’s not just frustrating—it can feel like a failure of technique, timing, or even intuition.

The truth is, collapsing sourdough is one of the most common issues faced by new bakers. And while it may seem like a mystery, it usually stems from a handful of predictable causes. Understanding these root problems—and how to correct them—can transform your baking from inconsistent to confident.

Understanding Why Sourdough Collapses

A collapsed sourdough loaf typically means the structure failed during or after baking. This can happen at various stages: during proofing, in the oven, or shortly after removal. The crumb might be gummy, the crust uneven, and the rise minimal. While the flavor may still be good, the texture and appearance signal a structural breakdown.

The primary cause lies in the gluten network—the protein scaffold that traps gas produced by fermentation. If this network is weak, overstretched, or compromised, it cannot support the expansion of gases, leading to collapse. Several factors influence this delicate balance, including hydration, fermentation time, kneading (or lack thereof), and oven spring.

Tip: A well-developed gluten structure should pass the \"windowpane test\"—stretch a small piece of dough thin enough to see light through without tearing.

Common Beginner Mistakes and How to Fix Them

1. Overproofing the Dough

One of the leading causes of collapse is overproofing. When dough proofs too long, the yeast and bacteria consume too much sugar, producing excess gas. The gluten stretches beyond its capacity and eventually breaks down. The result? A dough that sags when touched, spreads instead of rising, and collapses in the oven.

To avoid overproofing, use time as a guide—but don’t rely on it exclusively. Environmental factors like room temperature significantly affect fermentation speed. Instead, perform the \"poke test\": gently press your finger about half an inch into the dough. If the indentation springs back slowly and leaves a slight impression, it's ready. If it doesn't spring back at all, it's overproofed.

2. Underdeveloped Gluten Structure

Sourdough relies heavily on strong gluten development to hold gas. Unlike commercial yeast breads, sourdough often uses minimal kneading, depending instead on stretch-and-fold techniques over several hours. Skipping or rushing this process leads to weak structure.

Perform 3–4 sets of stretch-and-folds during bulk fermentation, spaced 30 minutes apart. This builds strength gradually without overheating the dough. If your dough feels slack or tears easily during folding, it likely needs more development.

3. Incorrect Hydration for Your Flour

Hydration—the ratio of water to flour—is critical. High hydration (75% and above) creates open crumb but demands stronger gluten and skilled handling. Beginners often jump into high-hydration recipes without adjusting for flour type.

All-purpose flour absorbs less water than bread flour. Using 75% hydration with all-purpose flour can lead to a soupy, unmanageable dough that lacks structure. Start with 65–70% hydration using all-purpose or a blend, then increase as your skills improve.

Flour Type	Recommended Hydration	Beginner-Friendly?
All-Purpose Flour	65–70%	Yes
Bread Flour	70–78%	Moderate
Whole Wheat Flour	65–72%	Challenging
Spelt or Rye Blend	60–68%	No (requires experience)

4. Poor Scoring Technique

Scoring isn’t just decorative—it controls where steam and gases escape during baking. Poor or shallow scoring forces pressure to find weak spots in the dough, causing random bursting or deflation.

Use a sharp blade (lame or razor) and make decisive cuts at a 45-degree angle, about ½ inch deep. Score just before baking. If your dough resists cutting or closes up immediately, it may be underproofed or lacking surface tension.

5. Inadequate Oven Spring Environment

Oven spring—the rapid rise in the first 10–15 minutes of baking—depends on heat, steam, and proper preheating. Without sufficient steam, the crust forms too quickly, restricting expansion. A cold or improperly preheated Dutch oven kills momentum.

Preheat your oven and baking vessel (Dutch oven or combo cooker) for at least 45 minutes at 450°F (230°C). Transfer the dough carefully to avoid degassing, cover, and bake covered for the first 20 minutes to trap steam. Then uncover to allow browning.

“Many beginners underestimate the importance of preheating. A hot pot is non-negotiable for good oven spring.” — Daniel Leader, author of *Local Breads* and founder of Bread Alone Bakery

Step-by-Step Guide to Prevent Collapse

Follow this timeline to ensure structural integrity from mix to bake:

1. Feed your starter 6–12 hours before mixing: Use it when it’s at peak activity—doubled in size, full of bubbles, and passes the float test (a spoonful floats in water).
2. Mix dough and autolyse for 30 minutes: Combine flour and water; let rest before adding salt and starter. This improves hydration and gluten formation.
3. Add starter and salt, then perform stretch-and-folds: Do 3–4 sets every 30 minutes during the first 2 hours of bulk fermentation.
4. Bulk ferment for 3–5 hours: Time varies by temperature. Look for increased volume (50–75%), bubbles, and jiggly texture—not just clock time.
5. Shape gently with tight surface tension: Pre-shape, rest 20 minutes, then final shape. Avoid degassing. Place seam-side up in a floured banneton.
6. Proof properly: Refrigerate overnight (retarded proof) or proof at room temperature for 2–4 hours. Use the poke test to confirm readiness.
7. Preheat oven and vessel thoroughly: 450°F (230°C) for 45+ minutes.
8. Score decisively and transfer quickly: Minimize handling to preserve gas.
9. Bake covered for 20 minutes, uncovered for 20–25: Internal temperature should reach 205–210°F (96–99°C).
10. Cool completely before slicing: At least 2 hours. Cutting too early releases trapped steam and collapses the crumb.

Tip: Keep a sourdough journal. Record feeding times, temperatures, proof durations, and outcomes. Patterns emerge quickly.

Real Example: Sarah’s First Successful Loaf

Sarah, a home baker in Portland, struggled for weeks with flat loaves. Her starter bubbled beautifully, but every bake ended in a pancake-like result. She followed online recipes exactly—same times, same steps—but nothing worked.

After reviewing her process, she realized two issues: she was using 78% hydration with all-purpose flour, and she left her dough to proof on the counter for 4 hours in a warm kitchen (78°F). The combination led to severe overproofing and weak structure.

She adjusted: reduced hydration to 68%, used bread flour, and moved to cold fermentation overnight. On her next attempt, she preheated her Dutch oven longer and scored more deeply. The result? A tall, open-crumb loaf with a crisp crust. “I finally understood it wasn’t about following a recipe blindly,” she said. “It was about learning what the dough was telling me.”

Troubleshooting Checklist

• ✅ Is my starter active and peaking?
• ✅ Did I develop gluten through stretch-and-folds?
• ✅ Is my dough hydrated appropriately for my flour?
• ✅ Did I shape with tight surface tension?
• ✅ Is my dough properly proofed (passed the poke test)?
• ✅ Was my oven and baking vessel fully preheated?
• ✅ Did I score deeply and confidently?
• ✅ Did I allow the bread to cool completely before slicing?

Frequently Asked Questions

Why does my sourdough deflate when I score it?

This usually indicates overproofing. The dough has already reached its maximum gas retention and collapses when punctured. It can also happen if you handle the dough too roughly during transfer. Try reducing proof time or switching to a colder environment.

Can I save an overproofed loaf?

Sometimes. Gently reshape the dough and refrigerate for 1–2 hours to firm it up. This won’t restore lost strength, but it may improve structure slightly. For future batches, shorten proof time. Prevention is better than correction.

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

If the loaf rises dramatically and then sinks, it likely entered the oven overproofed. The initial heat expands the remaining gas, but the weakened gluten can’t sustain it. Ensure your dough is only 50–75% risen during bulk and properly proofed before baking.

Final Thoughts and Moving Forward

Sourdough collapse isn’t a sign of failure—it’s feedback. Each flat loaf teaches something valuable about timing, temperature, technique, and attention to detail. The most successful bakers aren’t those who never fail, but those who observe, adjust, and persist.

Start simple: use a reliable flour, moderate hydration, and cold fermentation. Master consistency before experimenting with variables. Trust your senses over timers. Learn to read the dough—its jiggle, its puff, its resistance.

Baking sourdough is a dialogue between you and the microorganisms in your kitchen. When your loaf holds its shape, springs proudly in the oven, and reveals a tender, airy crumb, you’ll know you’ve found the rhythm.

💬 What’s your biggest sourdough challenge? Share your experiences or questions below—let’s build a community of bakers who learn together.