Troubleshooting
Sourdough Collapsed After Baking: Why Loaves Cave In
A loaf that sinks, wrinkles, or caves as it cools is overproofed or underbaked. Here's how to tell which and prevent it.
A sourdough loaf that collapses, wrinkles, or caves in after baking is almost always overproofed or underbaked — the structure couldn't support itself once the oven heat left. Telling them apart: overproofed loaves are flat with a tight crumb; underbaked loaves cave with a gummy, wet interior.
Collapsed vs. concave vs. wrinkled
| Look | Likely cause |
|---|---|
| Caved-in sides, gummy inside | Underbaked |
| Flat top, dense even crumb | Overproofed |
| Wrinkled "shar-pei" crust | Cooled too fast / underbaked |
| Deflated right out of the oven | Severely overproofed |
Cause 1: Overproofing
If the dough fermented too long, the gluten is over-relaxed and full of acid. It rises in the oven but has nothing left to hold the structure, so it falls as it cools.
Fix: Shorten bulk and final proof. Look for 50–75% rise, not double. Use the poke test — bake when the dent springs back slowly and partly fills.
Cause 2: Underbaking
If the interior never set, the crumb is too moist to support the crust, so the walls cave inward as steam escapes during cooling.
Fix: Bake to an internal temperature of 207–210°F. Add 5–10 minutes uncovered if the crust is dark but the center is soft.
Cause 3: Cooling problems
Cutting too early lets structure collapse before it sets. Cool at least 90 minutes — ideally 2 hours — on a wire rack before slicing.
Prevent it next time
- Track bulk rise with a clear container and a marked line.
- Use a thermometer for doneness, not just crust color.
- In warm weather, reduce starter percentage and bulk time.
- Don't slice hot.
Frequently asked questions
Why did my loaf collapse the moment I scored it?
That's overproofing — the dough was so slack that releasing surface tension deflated it. Bake earlier next time.
Can underbaked bread be saved?
Slice it and toast the pieces, or re-bake the whole loaf at 350°F for 10–15 minutes. Texture won't be perfect but it's edible.
Does high hydration cause collapse?
Only indirectly — wet dough is harder to gauge and easier to overproof. The cause is still timing or bake, not water alone.
Collapse is the bake telling you the timing was off. SourdoughAI tracks your proof window and recommends a bake-done temperature so loaves hold their shape.