Why Does My Sourdough Bread Collapse Troubleshooting Rise Issues

Sourdough bread is a marvel of natural fermentation—complex in flavor, satisfying in texture, and deeply rewarding when it turns out just right. But when your loaf rises beautifully in the oven only to deflate into a dense pancake, or collapses during bulk fermentation, frustration sets in fast. You’re not alone. Many home bakers face this exact challenge. The good news: collapsing sourdough is rarely due to one single mistake. It’s usually a combination of subtle factors related to dough strength, fermentation timing, hydration, shaping, and baking technique. Understanding these elements—and how they interact—is key to producing loaves that rise confidently and hold their shape.

Understanding Why Sourdough Collapses

A collapsed sourdough loaf typically results from structural failure. The gluten network—the protein framework that gives dough its elasticity and gas-trapping ability—is compromised. When CO₂ from fermentation builds up but the dough can’t contain it, the structure gives way. This can happen at any stage: during bulk fermentation, proofing, scoring, or even in the oven.

The root causes fall into three main categories:

• Overfermentation: Too much yeast and bacterial activity weakens gluten.
• Weak dough structure: Insufficient gluten development or excessive hydration.
• Baking errors: Poor scoring, low oven temperature, or inadequate steam.

Each of these has identifiable signs and solutions. Let’s break them down systematically.

Common Causes and Fixes

1. Overproofing: The Silent Loaf Killer

Overproofing is the most common reason sourdough collapses. When dough ferments too long, the acids produced by wild yeast and bacteria begin to degrade the gluten matrix. The dough becomes fragile, puffy, and unable to support itself.

How to test for overproofing:

1. Perform the “finger poke test”: Gently press your fingertip about ½ inch into the dough.
2. If the indentation remains and doesn’t spring back, the dough is likely overproofed.
3. If it slowly springs back halfway, it’s ready to bake.

Tip: Proof your dough in a cooler environment (72–75°F) to slow fermentation and gain better control.

2. Underdeveloped Gluten Structure

Gluten is the scaffolding of sourdough. Without sufficient strength, the dough can’t trap gas effectively. This often happens with high-hydration doughs (75%+ water) if not handled properly.

To build strong gluten:

• Use proper mixing technique—autolyse flour and water before adding starter and salt.
• Perform regular stretch and folds during bulk fermentation (4–6 sets over 2–3 hours).
• Choose flour with adequate protein—bread flour (12–14%) works better than all-purpose.

“Gluten development isn’t just about time—it’s about mechanical tension. Each stretch and fold aligns proteins into a resilient web.” — Dr. Linnea Hogg, Fermentation Scientist, University of California

3. Excessive Hydration

While wetter doughs create more open crumb, they also demand greater skill. A dough at 80% hydration may be too slack for beginners to manage, leading to poor surface tension during shaping and eventual collapse.

If you're struggling with structure, reduce hydration to 70–75% until you master handling and shaping.

4. Poor Shaping Technique

Shaping creates surface tension—a taut outer skin that contains internal pressure during proofing and baking. A loose or uneven shape will expand irregularly and may burst unpredictably.

Key shaping tips:

• Pre-shape first to tighten the surface.
• Use bench flour sparingly—too much prevents adhesion.
• Rotate the dough as you tuck edges under, creating a taught boule.

5. Inadequate Oven Spring

Even well-proofed dough can collapse in the oven if conditions aren’t optimal. Oven spring—the final rapid rise during the first 15 minutes of baking—depends on heat, steam, and scoring.

Failure here often stems from:

• Oven not hot enough (ideal: 450–475°F with preheated Dutch oven)
• Lack of steam (traps moisture, delays crust formation)
• Poor scoring (cuts should be decisive, ¼ to ½ inch deep)

Troubleshooting Checklist: Prevent Collapse at Every Stage

Follow this checklist to catch issues early and improve consistency:

Checklist: Sourdough Collapse Prevention

1. ✅ Starter is active and peaks within 4–8 hours after feeding
2. ✅ Dough temperature maintained between 75–78°F during bulk fermentation
3. ✅ Performed 4–6 sets of stretch and folds in first 2 hours
4. ✅ Bulk fermentation ended when dough has risen 30–50%, not doubled
5. ✅ Final proof stopped when finger poke springs back halfway
6. ✅ Shaping created tight surface tension with no gaps or tears
7. ✅ Baked in preheated Dutch oven with lid on for first 20 minutes
8. ✅ Scored deeply and confidently before baking

Step-by-Step Guide to a Stable Sourdough Rise

Follow this timeline for consistent results:

1. Feed starter 8–12 hours before baking. It should be bubbly, domed, and pass the float test (a spoonful floats in water).
2. Autolyse: Mix flour and water; rest 30–60 minutes. This hydrates flour and begins gluten formation.
3. Add starter and salt. Mix thoroughly, then begin stretch and folds every 30 minutes for 2–3 hours.
4. Bulk ferment: Let rise at 75°F for 3–5 hours, depending on ambient temperature and starter strength.
5. Pre-shape: Turn dough out, form into a round, and rest 20–30 minutes on the counter (bench rest).
6. Final shape: Tighten into boule or batard, place in lined banneton.
7. Proof: Cover and refrigerate overnight (12–16 hours) or proof at room temperature for 2–4 hours.
8. Bake: Preheat Dutch oven at 475°F for 45 minutes. Score, transfer, bake covered 20 min, uncovered 20–25 min.

This method prioritizes controlled fermentation and strong structure—two pillars of stable rise.

Do’s and Don’ts: Hydration, Flour, and Fermentation

Category	Do’s	Don’ts
Hydration	Start with 70–75%. Increase gradually as skills improve.	Don’t jump to 80%+ without mastering shaping and handling.
Flour Type	Use strong bread flour or blend with 10–20% whole grain for flavor.	Avoid low-protein all-purpose flour for high-hydration loaves.
Fermentation	Control temperature; use cooler proofing to extend window.	Don’t rely solely on time—watch dough volume and texture.
Scoring	Score at a 45° angle, ½ inch deep, with a sharp lame.	Don’t score too shallow or too deep—both cause splitting or collapse.

Real Example: From Flat Loaf to Perfect Crumb

Julia, an enthusiastic home baker in Portland, struggled for months with collapsing sourdough. Her loaves would rise beautifully in the banneton, but once scored and baked, they flattened dramatically. She assumed her starter was weak, so she fed it twice daily—but saw no improvement.

After tracking her process, she discovered two critical issues:

• She was proofing at room temperature (80°F) for 4 hours, which led to overfermentation.
• Her shaping lacked surface tension—she wasn’t tucking the edges tightly enough.

She adjusted by:

1. Reducing final proof to 2.5 hours at 75°F.
2. Practicing tighter shaping using instructional videos.
3. Switching to an overnight cold proof in the fridge.

Within a week, her loaves held their shape, opened evenly, and had dramatic oven spring. The change wasn’t in her starter—it was in timing and technique.

Frequently Asked Questions

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

This is often due to overproofing. The dough enters the oven already weakened. The initial oven spring expands the fragile structure beyond its limit, causing it to burst and fall. Reduce proofing time and ensure the dough still has resilience before baking.

Can a weak starter cause collapse?

Indirectly, yes. A sluggish starter may lead to extended fermentation times, increasing the risk of overproofing. However, if your starter passes the float test and your dough rises adequately during bulk, the issue is more likely structural or timing-related than starter weakness.

Should I always proof in the fridge?

Cold proofing (retarding) is highly recommended, especially for beginners. It slows fermentation, enhances flavor, and provides a larger baking window. It also firms up the dough, making it easier to score and less prone to spreading or collapsing.

Conclusion: Build Confidence Through Control

Collapsing sourdough isn’t a sign of failure—it’s feedback. Each deflated loaf teaches you something about fermentation, strength, and timing. The path to consistent, lofty bread lies not in perfection, but in observation and adjustment. Monitor your dough’s behavior, not just the clock. Develop your feel for when it’s ready. Master the fundamentals of gluten development, shaping, and oven management.

With each bake, you’ll refine your rhythm and deepen your understanding. Before long, that proud rise from oven to cooling rack will become the norm—not the exception.

🚀 Ready to transform your next bake? Apply one tip from this guide—tighten your shaping, shorten your proof, or adjust your hydration—and see the difference. Share your results in the comments below!