Why Is My Sourdough Bread Dense And How To Get It Airy

Sourdough bread should be a celebration of texture and flavor—crusty on the outside, tender and full of irregular air pockets within. But when your loaf comes out heavy, compact, and lacking that signature open crumb, it’s easy to feel discouraged. A dense sourdough isn’t necessarily a failed loaf, but it does signal that something in the process needs adjustment. The good news? With a few targeted changes to your technique, ingredients, and timing, you can transform your baking results from brick-like to beautifully airy.

Density in sourdough stems from insufficient gas retention or underdevelopment of the gluten structure. These issues are often rooted in fermentation, shaping, hydration, or oven performance. Understanding the science behind each stage allows bakers to troubleshoot effectively and refine their craft. This guide breaks down the most common causes of dense sourdough and provides actionable solutions for achieving a consistently light, well-risen loaf.

Understanding the Science of Airiness in Sourdough

An airy crumb relies on two critical factors: gas production and gas retention. Wild yeast in your starter consumes carbohydrates in the flour and produces carbon dioxide. As the dough ferments, these gases become trapped within a network of gluten proteins. If the gluten matrix is strong and elastic, it stretches around the bubbles without breaking, allowing them to expand during proofing and baking.

When either gas production is too low or the dough can't hold onto those gases, the result is a dense interior. Overproofing, underproofing, weak gluten development, or improper baking conditions can all compromise this balance. It's not just about having an active starter—it's about managing the entire ecosystem of time, temperature, hydration, and handling.

“Airy sourdough isn’t magic—it’s mechanics. Every fold, fold, and fermentation window shapes the final crumb.” — Daniel Leader, artisan baker and author of *Local Breads*

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

1. Underdeveloped Gluten Structure

The gluten network acts like a balloon that holds in fermentation gases. Without sufficient strength, the dough collapses instead of rising. This often happens when mixing is too brief or when stretch-and-folds are skipped.

Low-protein flours, such as all-purpose instead of bread flour, can also contribute to weaker structure. While many bakers use high-extraction or whole grain flours for flavor, they absorb more water and require longer development to build adequate elasticity.

Tip: Perform 3–4 sets of stretch-and-folds during bulk fermentation, spaced 30 minutes apart, to strengthen gluten without overmixing.

2. Inactive or Weak Starter

If your starter isn’t peaking at full strength when mixed into the dough, yeast activity will be sluggish. An underperforming starter leads to poor gas production, resulting in minimal rise and tight crumb.

A healthy starter should double predictably within 4–8 hours of feeding, have a pleasant tangy aroma, and be full of bubbles. Using it too early (before peak) or too late (after collapse) reduces its leavening power.

3. Incorrect Hydration Levels

Hydration—the ratio of water to flour by weight—plays a major role in crumb openness. Doughs below 65% hydration tend to be denser because there’s less room for gas expansion. Higher hydration (70–80%) encourages a more extensible dough that traps larger bubbles.

However, higher hydration requires stronger gluten development and careful handling. Beginners often reduce water to make dough easier to manage, inadvertently sacrificing airiness.

4. Under- or Over-Fermentation

Fermentation is a delicate balance. Under-fermented dough hasn’t produced enough gas and lacks extensibility. Over-fermented dough has exhausted its food supply, weakened the gluten, and may collapse during baking.

Bulk fermentation typically lasts 3–5 hours at room temperature (72–78°F), depending on starter strength and ambient conditions. The dough should feel aerated, domed, and jiggle slightly when shaken.

5. Poor Shaping Technique

Shaping creates surface tension on the dough’s exterior, which helps it retain gas during final proof and oven spring. A loosely shaped boule or batard won’t hold its structure, leading to flat, dense loaves.

Improper degassing during shaping—either too much or too little—also affects outcome. Some bakers aggressively punch down dough, releasing all bubbles. Others skip degassing entirely, leaving large voids that disrupt even rise.

Step-by-Step Guide to Achieving an Airy Crumb

1. Feed your starter 8–12 hours before baking. Use equal parts flour and water (by weight). Let it sit at room temperature until fully risen and bubbly—this ensures maximum yeast and bacterial activity.
2. Mix dough using autolyse. Combine flour and water first; let rest 30–60 minutes before adding salt and starter. This improves gluten formation and water absorption.
3. Knead minimally, then perform stretch-and-folds. After mixing, do 3–4 rounds of stretch-and-folds every 30 minutes during the first half of bulk fermentation.
4. Monitor fermentation closely. Look for volume increase (40–60%), a bubbly surface, and jiggly texture. Use the poke test: gently press the dough—if it slowly springs back, it’s ready.
5. Shape with tension. Pre-shape into a round, rest 20–30 minutes, then shape tightly into a boule or batard. Pinch seams well and rotate against the counter to create taut skin.
6. Proof properly. Final proof can be at room temperature (1–2 hours) or cold (8–16 hours in the fridge). Cold proofing enhances flavor and gives better control over timing.
7. Bake with steam. Preheat Dutch oven for 45–60 minutes. Score deeply and confidently. Bake covered for 20 minutes to trap steam, then uncovered for 20–25 minutes to brown crust.

Tip: Score your loaf at a 45-degree angle with a sharp blade (lame or razor). A deep, swift cut allows steam to escape evenly and promotes upward expansion.

Do’s and Don’ts for Lighter Sourdough

Do	Don't
Use bread flour or a blend with high-gluten flour for better structure	Use only low-protein all-purpose flour without adjusting technique
Autolyse flour and water before adding starter and salt	Mix everything at once and skip resting phases
Perform stretch-and-folds every 30 minutes during early bulk fermentation	Over-knead or under-develop the dough
Proof in a banneton to support shape and prevent spreading	Let shaped dough rest on a flat surface without support
Bake in a preheated Dutch oven to maximize oven spring	Bake on a sheet pan without steam or preheating

Real Example: From Dense Loaf to Open Crumb

Julia had been baking sourdough for three months with inconsistent results. Her loaves were flavorful but always dense, especially toward the bottom. She used 100% all-purpose flour, skipped autolyse, and shaped her dough quickly without building tension.

After tracking her process, she made three key changes: switched to a 70% bread flour / 30% whole wheat mix, introduced four sets of stretch-and-folds, and started cold-proofing overnight. Within a week, her crumb transformed—large, irregular holes appeared, and the texture became springy rather than compact. The biggest difference came from proper shaping and improved gluten development.

“I didn’t realize how much tension mattered,” she said. “Now I take my time shaping, and the dough behaves completely differently in the oven.”

Essential Checklist for Airy Sourdough Success

• ✅ Starter is active, bubbly, and peaked (doubled in size)
• ✅ Autolyse performed (flour + water rested 30–60 min)
• ✅ Salt added after autolyse, starter incorporated thoroughly
• ✅ 3–4 sets of stretch-and-folds completed during bulk fermentation
• ✅ Bulk fermentation ends when dough is ~50% increased, jiggly, and passes poke test
• ✅ Dough shaped tightly with surface tension
• ✅ Final proof done in banneton, either room temp or refrigerated
• ✅ Dutch oven preheated for at least 45 minutes
• ✅ Loaf scored deeply before baking
• ✅ Baked covered for first 20 minutes, then uncovered to finish

Frequently Asked Questions

Can I make airy sourdough with all whole wheat flour?

Pure whole wheat sourdough tends to be denser due to bran particles cutting gluten strands and higher water absorption. For a lighter loaf, blend in 20–30% white bread flour and increase hydration slightly. Soaking the whole grains (as in a soaker or autolyse) also helps soften the bran and improve extensibility.

Why does my sourdough rise in the oven but collapse when I take it out?

This usually indicates over-fermentation. The gluten structure has weakened from prolonged proofing and can’t support the loaf once steam escapes. Try shortening bulk fermentation or final proof by 30–60 minutes. Also ensure your starter isn’t past its peak when mixing.

Does oven temperature really affect crumb openness?

Absolutely. High heat (450–475°F) triggers rapid oven spring—the final burst of rising caused by expanding gases before the crust sets. A poorly preheated oven or lack of thermal mass (like a Dutch oven) limits this expansion. Always preheat thoroughly and bake at recommended temperatures for optimal lift.

Final Tips for Consistent Results

Consistency in sourdough comes from controlled variables. Keep a baking journal noting starter ripeness, room temperature, fermentation times, hydration, and outcomes. Small adjustments compound over time.

Environmental factors like seasonal temperature shifts dramatically impact fermentation speed. In summer, you may need to shorten bulk fermentation or use cooler water. In winter, place dough near a warm appliance or use a proofing box.

“The best sourdough bakers aren’t the ones with perfect starters—they’re the ones who observe, adapt, and learn from every loaf.” — Ken Forkish, author of *Flour Water Salt Yeast*

Conclusion: Turn Density Into Delight

A dense sourdough loaf doesn’t mean failure—it means feedback. Each bake teaches you more about your starter, your flour, and your environment. By focusing on gluten development, fermentation timing, shaping precision, and baking method, you’ll steadily improve your ability to produce loaves with that dreamy, open crumb.

Start by mastering one variable at a time: perfect your starter routine, then refine your folds, then dial in proofing. Small, deliberate improvements lead to dramatic results. Your airy, hole-filled sourdough is closer than you think.

🚀 Ready to transform your next loaf? Try one technique from this guide—stretch-and-folds, cold proofing, or a higher hydration—and share your results. Baking is a journey; every dense loaf brings you one step closer to perfection.