Why Does My Sourdough Bread Keep Collapsing Troubleshooting Guide For Beginners

Sourdough bread is a rewarding craft, but nothing is more disheartening than watching your loaf rise beautifully in the oven—only to deflate into a dense, flat disk as it cools. For beginners, this collapse can feel like a mystery with no clear solution. The truth is, multiple factors contribute to structural failure in sourdough, from fermentation timing to dough strength. Understanding the root causes allows you to make consistent, delicious loaves. This guide breaks down the most common reasons your sourdough collapses, offering practical fixes grounded in baking science and real-world experience.

Understanding Sourdough Structure: What Holds a Loaf Together?

A successful sourdough loaf depends on two key elements: gas production and structural integrity. Your active starter produces carbon dioxide during bulk fermentation and proofing. These gases get trapped in a network of gluten proteins formed when flour and water hydrate and are worked through folding or kneading. When baked, the heat causes a final burst of gas (oven spring), and the structure sets as the starches gelatinize and proteins coagulate. If any part of this system fails—too much gas, weak structure, or poor timing—the loaf collapses.

Unlike commercial yeast breads, sourdough ferments slowly and relies entirely on natural leavening. This means less predictability and a narrower margin for error. Beginners often misinterpret signs of readiness, leading to over- or under-fermentation. Both scenarios result in collapse, though for different reasons.

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

1. Overproofing: The Silent Killer of Loaves

Overproofing occurs when dough ferments too long, exhausting its food supply. The gluten structure stretches thin and loses elasticity. Once shaped, the dough cannot support itself and collapses during or after baking.

Signs of overproofed dough:

• Dough feels fragile, jiggly, or tears easily
• Very pronounced sour smell
• Lack of spring-back when gently poked
• Visible large bubbles just under the surface

Tip: Perform the \"finger poke test\" at intervals near the end of proofing. Gently press your floured finger about half an inch into the dough. If the indentation fills back slowly and partially, it’s ready. If it doesn’t spring back at all, it’s overproofed.

2. Underdeveloped Gluten: Weak Dough Can’t Hold Gas

Gluten development happens through mechanical action—mixing, kneading, and coil folds. Without sufficient strength, the dough cannot trap gas effectively. Even if fermentation is perfect, weak dough will spread out or collapse.

To build stronger gluten:

1. Use high-protein bread flour (12–13% protein) for better structure.
2. Incorporate regular coil folds during bulk fermentation (every 30 minutes for the first 2 hours).
3. Autolyse the flour and water for 30–60 minutes before adding salt and starter to improve extensibility.

“Strong, elastic dough isn’t just about kneading—it’s about time, tension, and technique. A well-folded dough can hold twice the gas of a slack one.” — Daniel Leader, author of *Local Breads*

3. Inconsistent Starter Activity

Your starter is the engine of your sourdough. If it’s sluggish or peaking at the wrong time, your dough won’t ferment properly. A weak starter leads to slow fermentation, which bakers may misinterpret as needing more time—leading to eventual overproofing once activity kicks in.

Ensure your starter is healthy by feeding it regularly with equal parts flour and water by weight, keeping it at room temperature 4–12 hours before baking. It should double within 4–6 hours and have a pleasant tangy aroma, not alcohol-heavy or rotten.

4. Poor Shaping Technique

Shaping creates surface tension, which helps the loaf hold its shape during proofing and baking. A loose or uneven shape creates weak spots where gas escapes, causing asymmetrical expansion and collapse.

To shape properly:

1. Pre-shape the dough into a round and rest for 15–20 minutes (bench rest).
2. Flip the dough seam-side up and gently flatten slightly.
3. Stretch and fold edges toward the center, rotating the dough.
4. Flip seam-side down and use cupped hands to tighten the surface, dragging it across the counter to create tension.

Tip: Use minimal flour during shaping to avoid dry patches that resist tension. Too much bench flour weakens adhesion and structure.

5. Lack of Oven Spring Due to Poor Scoring

Scoring controls where the loaf expands during baking. Without proper cuts, steam and gas escape unpredictably, tearing the crust and destabilizing the loaf. Deep, confident slashes (¼ to ½ inch deep) allow even expansion and reduce internal pressure buildup.

Use a razor blade or lame at a shallow angle (around 30 degrees) to create openings that peel back like a banana skin. Score just before loading into the oven—scoring too early can cause deflation during transfer.

Troubleshooting Checklist: Step-by-Step Recovery Plan

If your last loaf collapsed, walk through this checklist to isolate the issue and adjust your next bake:

1. Confirm starter vitality: Did it double within 6 hours of feeding? Was it used at peak ripeness?
2. Review bulk fermentation: Was dough smooth, domed, and airy but still cohesive? Or was it soupy and collapsed?
3. Check proofing duration: Did you rely solely on time, or did you use the poke test and visual cues?
4. Evaluate shaping: Did the dough feel tight and bouncy after shaping, or slack and flat?
5. Assess oven setup: Was the Dutch oven preheated for at least 30 minutes? Was there enough steam?
6. Inspect scoring: Were cuts deep and intentional, or hesitant and shallow?
7. Observe oven spring: Did the loaf rise quickly in the first 15 minutes, or barely expand?

Keep a simple baking journal noting each variable—this builds intuition faster than memory alone.

Do’s and Don’ts: Key Practices for Stable Sourdough

Do	Don’t
Feed your starter consistently and use it at peak activity.	Use a starter straight from the fridge without refreshing it.
Perform coil folds every 30 minutes during bulk fermentation.	Knead minimally and skip folds entirely.
Pre-shape and bench rest before final shaping.	Shape immediately after bulk fermentation without resting.
Proof in a banneton to support vertical rise.	Proof on a flat surface without containment.
Preheat your Dutch oven for full oven spring.	Bake in a cold or underheated pot.
Score deeply and confidently with a sharp blade.	Make timid, shallow cuts that don’t open.
Use the poke test and visual cues over fixed timers.	Rely only on recipe times regardless of environment.

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

Sarah, a home baker in Portland, struggled for months with flat sourdough. Her loaves would rise overnight in the banneton, then collapse during baking, leaving dense, gummy centers. She followed recipes exactly—same flour, same time—but results varied wildly.

The turning point came when she began tracking her starter's behavior. She discovered it peaked at 5 hours instead of the recommended 8, meaning her overnight bulk fermentation was severely overproofed. She adjusted to a 4-hour bulk with four sets of coil folds, followed by a 2-hour proof at room temperature. She also started preheating her Dutch oven for 45 minutes and scoring with more confidence.

Her fourth attempt rose evenly, developed excellent oven spring, and held its shape throughout cooling. The crumb was open but structured, and the crust crackled as it cooled. “I realized I wasn’t failing at baking,” she said. “I was just following someone else’s timeline instead of reading my own dough.”

Environmental Factors That Impact Fermentation

Room temperature, humidity, and altitude all influence fermentation speed. A kitchen at 78°F (26°C) will ferment dough nearly twice as fast as one at 68°F (20°C). Beginners often overlook this, sticking rigidly to recipes written for different climates.

To adapt:

• In warm environments, reduce starter percentage (e.g., 15–20%) and consider refrigerated bulk fermentation.
• In cool kitchens, place dough in a turned-off oven with the light on or near a radiator to maintain warmth.
• Adjust hydration slightly in dry climates—flour absorbs more water, so dough may feel tighter.

Hydration levels above 75% require more skill to manage. Beginners should start with 65–70% hydration (e.g., 400g flour, 260–280g water) for easier handling and better structure.

Frequently Asked Questions

Can I rescue an overproofed dough?

Yes, in some cases. Gently degas the dough, reshape it tightly, and refrigerate for a cold proof (8–12 hours). The cooler temperature slows fermentation while allowing flavor to develop. Bake straight from the fridge with a deep score. Results won’t match a perfectly proofed loaf, but you’ll likely avoid total collapse.

Why does my bread rise in the oven but fall as it cools?

This indicates the internal structure didn’t set before cooling began. Common causes include underbaking, weak gluten, or excessive moisture. Try baking 10–15 minutes longer or increasing oven temperature by 25°F. Also ensure your dough is properly developed and not overhydrated.

Should I always use a Dutch oven?

For beginners, yes. A Dutch oven traps steam, crucial for oven spring and crust development. Steam keeps the outer layer pliable so the loaf can expand fully. Without it, the crust sets too early, restricting rise and increasing collapse risk. Once you master basics, you can experiment with steam pans or professional ovens.

Final Tips for Consistent Success

Mastering sourdough is less about perfection and more about observation. Every variable—flour type, water mineral content, ambient temperature—affects the outcome. Instead of chasing identical results, learn to read your dough’s signals.

Start with a simple formula: 100% white bread flour, 70% hydration, 20% starter, and salt at 2%. Follow a 4-hour bulk fermentation with four coil folds, then a 2–3 hour room-temperature proof. Preheat your Dutch oven for 45 minutes at 450°F (230°C), score deeply, and bake covered for 20 minutes, uncovered for 25–30 minutes.

Take notes. Photograph your dough at each stage. Compare what you see with how the final loaf behaves. Over time, you’ll develop an intuitive sense of when dough is ready—far more reliable than any timer.

“The best sourdough bakers aren’t those with the fanciest tools. They’re the ones who watch, wait, and respond.” — Ken Forkish, *The Elements of Pizza*

Ready to Bake With Confidence?

Collapsing sourdough isn’t a failure—it’s feedback. Each flattened loaf teaches you something about fermentation, strength, and timing. Use this guide to diagnose the cause, apply targeted fixes, and refine your process. Don’t aim for perfection on the first try. Aim for progress. With consistent practice and mindful adjustments, you’ll bake loaves that rise proudly, crackle satisfyingly, and slice with an open, tender crumb.

💬 Share your sourdough journey! Leave a comment below with your biggest collapse story—and what you learned from it. Let’s build a community of resilient bakers together.