Overproofed sourdough vs underproofed: how to tell (and fix it)
Underproofed dough is dense with a few big holes and a tight, tearing crust; overproofed dough spreads flat, with a pale crust and a gummy, even crumb. Aim for a 30–50% rise in bulk at 75°F (24°C) — and the poke test before baking.
Warm dough should be shaped at a smaller rise: about 25–30% at 80°F (27°C), 30–50% at 75°F (24°C), 50–75% at 70°F (21°C).
2
Use a straight-sided jar
Put a small piece of the dough in a jar and mark it. The jar shows the rise you cannot see in a bowl.
3
Poke before baking
A floured finger pressed in 1 cm: springs back slowly with a small dent — ready. Springs straight back — needs more time. Stays in — bake it right away.
4
Read the loaf you baked
Big holes under the top crust and a dense bottom: underproofed. Flat, pale and gummy: overproofed. Adjust next time by an hour either way.
Why
Proofing is the yeast filling the dough with gas. Too little and the loaf cannot expand; too much and the gluten gets too weak to hold the gas, so the loaf collapses.
Questions
Can I save overproofed dough?
Reshape it gently, give it a short proof, and bake. Or turn it into flatbread or focaccia — it will still taste good.
Why is my sourdough flat?
Most often it is overproofed, or shaped without enough tension. Shape at a smaller rise and cold proof in the fridge.
How long is bulk at 75°F (24°C)?
With 20% starter, about 4–7½ hours. Go by the rise, not the clock.
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