Sourdough baking is both an art and a science, but few things are more disheartening than pulling a beautifully risen loaf from the oven only to watch it deflate moments later. For beginners, this collapse can feel like a mystery—was it overproofed? Underbaked? Did the starter fail? The truth is, several factors contribute to a collapsed sourdough loaf, and understanding them is key to achieving consistent results. This guide breaks down the most common causes of collapse, offers actionable solutions, and provides real-world examples to help you bake with confidence.
Understanding Why Sourdough Collapses
A collapsed sourdough loaf typically occurs when the internal structure can no longer support the weight of the bread. This structure depends on gluten development, gas retention, and proper oven spring. When any part of this system fails, the loaf may rise during fermentation or baking, then fall as gases escape or the crumb weakens.
The timing of the collapse matters. If your loaf deflates before baking, it’s likely overproofed. If it collapses in the oven, the issue might be underbaking or poor oven spring. And if it sinks after coming out of the oven, cooling too quickly or insufficiently developed gluten could be to blame.
Common Causes and How to Fix Them
1. Overproofing the Dough
Overproofing is the leading cause of sourdough collapse. When dough proofs too long, the yeast and bacteria consume too much sugar, producing excess gas. The gluten network stretches thin and eventually breaks, causing the dough to lose its ability to hold shape.
This often happens when ambient temperatures are warm, or when bakers rely solely on time rather than visual cues. A dough that has doubled in size and appears bubbly on the surface is usually ready—but if it looks fragile or jiggles when nudged, it’s likely overproofed.
“Proofing isn’t about the clock—it’s about the dough’s behavior. Learn to read its signals.” — Daniel Leader, author of *Local Breads*
2. Weak Gluten Development
Gluten forms the scaffold that traps gas during fermentation. Without sufficient strength, the dough cannot support expansion. This is especially common in high-hydration doughs (75% hydration or more), which are popular for their open crumb but require skillful handling.
Weak gluten often stems from inadequate mixing, lack of stretch and folds, or using low-protein flour. Whole grain flours also absorb more water and contain less gluten-forming protein, making structure harder to achieve.
3. Inactive or Unripe Starter
Your sourdough starter is the engine of your loaf. If it’s not active—meaning it doesn’t double within 4–8 hours after feeding—it won’t produce enough gas to leaven the bread properly. An underperforming starter leads to sluggish fermentation, poor oven spring, and eventual collapse.
Beginners often assume that as long as the starter is bubbly, it’s ready. But bubbles alone don’t guarantee strength. A healthy starter should be lively, have a pleasant tangy aroma, and pass the float test (a small spoonful placed in water should float).
4. Improper Scoring
Scoring isn’t just decorative—it controls where the loaf expands during baking. Poor scoring, such as cuts that are too shallow or at the wrong angle, can cause the dough to burst unpredictably. This uneven release of pressure destabilizes the loaf, sometimes leading to partial or full collapse.
Use a sharp blade (lame or razor) and make decisive, confident cuts at a 30–45 degree angle. Depth should be about 1/4 to 1/2 inch, depending on dough hydration.
5. Oven Temperature and Steam Issues
Oven spring—the final burst of rising during the first 15 minutes of baking—depends on heat and steam. If your oven isn’t hot enough (below 450°F / 230°C), the crust sets too slowly, allowing gases to escape without lifting the loaf. Similarly, lack of steam causes the surface to dry out prematurely, restricting expansion.
Always preheat your Dutch oven or baking stone for at least 45 minutes. Adding steam via a water pan or spritzing the oven helps keep the crust flexible during initial baking.
Troubleshooting Checklist for Beginners
- ✅ Confirm starter is active and fed 4–8 hours before mixing
- ✅ Use the poke test to assess proofing progress
- ✅ Perform 3–4 sets of stretch and folds during bulk fermentation
- ✅ Bake in a preheated Dutch oven for optimal oven spring
- ✅ Score deeply and at an angle to allow controlled expansion
- ✅ Avoid opening the oven during the first 20 minutes of baking
- ✅ Cool bread completely on a wire rack before slicing
Do’s and Don’ts: A Quick Reference Table
| Do’s | Don’ts |
|---|---|
| Feed your starter regularly and use it at peak activity | Use a starter straight from the fridge without feeding |
| Preheat your baking vessel for at least 45 minutes | Bake in a cold or insufficiently heated oven |
| Perform stretch and folds every 30 minutes during bulk ferment | Mix once and walk away—gluten needs development |
| Let dough cool completely (2+ hours) before slicing | Cut into hot bread—steam will escape and flatten crumb |
| Store unused starter in the fridge and feed weekly | Leave starter at room temperature indefinitely without feeding |
Real Example: Sarah’s First Loaf Collapse
Sarah, a home baker in Portland, excitedly mixed her first sourdough recipe. She followed a popular online tutorial, using a 100% hydration starter she’d been feeding for two weeks. She let the dough bulk ferment for 4 hours at room temperature, then shaped it and placed it in a banneton for final proofing overnight in the fridge—a technique called cold retard.
The next morning, she removed the dough, scored it lightly, and baked it in a preheated Dutch oven. The loaf puffed beautifully in the first 10 minutes, but by the 25-minute mark, it began to sink in the center. After cooling, the crumb was dense and gummy.
What went wrong? Two issues: First, her starter wasn’t fully active. Though bubbly, it didn’t pass the float test, meaning it lacked lift. Second, she scored too shallowly. The dough needed deeper cuts to expand evenly. The combination caused trapped gases to push upward uncontrollably, then collapse as the structure failed.
After adjusting her starter routine and improving her scoring technique, Sarah’s second loaf rose evenly and held its shape—proof that small changes yield big results.
Step-by-Step Guide to Prevent Collapse
- Prepare an Active Starter: Feed your starter 6–8 hours before baking. It should be bubbly, domed, and pass the float test.
- Mix and Autolyse: Combine flour and water, let rest for 30 minutes before adding salt and starter. This improves gluten formation.
- Bulk Fermentation: Perform 3–4 sets of stretch and folds over 2–3 hours. Watch for volume increase (50–75%) and bubbles.
- Shape Gently: Pre-shape, rest 20 minutes, then final shape. Tension on the surface supports structure.
- Final Proof: Proof at room temperature for 2–4 hours or refrigerate overnight. Use the poke test to confirm readiness.
- Preheat Thoroughly: Heat Dutch oven at 475°F (245°C) for 45 minutes before baking.
- Score Deeply: Use a sharp blade and cut at a 45-degree angle, about 1/2 inch deep.
- Bake with Steam: Cover for first 20 minutes, then uncover and bake 20–25 more minutes until internal temp reaches 205–210°F (96–99°C).
- Cool Completely: Wait at least 2 hours before slicing to prevent moisture loss and collapse.
Frequently Asked Questions
Can I save a collapsed loaf?
Yes. While appearance suffers, flavor is often unaffected. Slice and toast it, or repurpose into croutons, bread pudding, or strata. A collapsed loaf is rarely a total loss.
Why did my bread rise in the oven but then fall?
This is usually due to underbaking or weak structure. The crust may not have set quickly enough, allowing gases to escape. Ensure your oven is hot enough and bake until the internal temperature exceeds 205°F (96°C).
Should I always use a Dutch oven?
For beginners, yes. A Dutch oven traps steam and radiates heat evenly, promoting strong oven spring. Alternatives include a baking stone with a steam pan, but results may vary.
Conclusion: Build Confidence Through Practice
Sourdough collapse is not a failure—it’s feedback. Each loaf teaches you something new about your starter, your kitchen environment, and your technique. The path to consistent, well-risen bread isn’t perfection on the first try, but persistence through trial and adjustment.
Start by mastering one variable at a time: ensure your starter is strong, refine your shaping, perfect your scoring. With each bake, you’ll gain intuition and control. Don’t rush the process. Let the dough guide you, not the clock.
浙公网安备
33010002000092号
浙B2-20120091-4
Comments
No comments yet. Why don't you start the discussion?