How to Fix Overproofed Sourdough Dough

You stared at your dough and felt that sinking feeling: it’s gone too far. Overproofed sourdough dough can collapse, lose oven spring, or spread flat. The good news is you can usually fix overproofed sourdough dough and still bake a tasty loaf.

This guide shows simple, immediate steps to rescue your dough, reshape it, and get a good bake. You’ll learn what tools to use, three rescue techniques, shaping and baking timings, plus quick troubleshooting. Follow these steps and you’ll salvage the loaf tonight.

What You'll Need (tools to fix overproofed sourdough)

Have these ready before you touch the dough. They speed rescue and reduce handling mistakes.

• Bench scraper, for gentle handling
• Banneton or bowl lined with floured linen
• Light dusting of flour (rice or all-purpose)
• Digital scale (optional)
• Dutch oven or baking stone, preheated
• Spray bottle of water for steam tricks

Quick prep tips:

• Chill the banneton for a few minutes in the fridge to slow fermentation.
• Keep flour nearby to prevent sticking, but avoid adding too much.

Getting Started: How to Rescue Overproofed Sourdough Dough

Start with a calm, steady approach. Overproofed dough is fragile.

1. Gently test the dough:

   • Pinch a small corner. If it collapses completely, it’s very overproofed.
   • If it jiggles but holds some structure, you have options.

2. Rescue methods (pick one based on collapse level):

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   • Short Re-shape and Rest: Lightly degas, reshape tightly, place seam-side up in a floured banneton. Rest 30–60 minutes at room temp, then bake.
   • Cold Retard Recovery: Reshape gently, place seam-side up in banneton, cover, refrigerate 8–18 hours. Cold slows yeast and firms the dough for better scoring.
   • Make Flatbread or Focaccia: If structure is gone, press into an oiled sheet pan, dimple, top, and bake as focaccia. It’s fast and tasty.

Pro tips:

• When reshaping, use minimal pressure—avoid overworking.
• If the dough is extremely weak, favor the pan-focaccia option to avoid wasting the dough.

Shaping and Baking After Rescuing Overproofed Sourdough Dough

A solid bake depends on shaping, proof time, and oven setup.

• Preheat your oven and Dutch oven to 475°F (245°C) for at least 45 minutes.
• Score gently with a sharp lame or blade. If dough is weak, make a shallow score to avoid collapse.
• Baking schedule:
  1. Bake 20 minutes covered (steam retained).
  2. Remove lid, lower to 450°F (230°C), bake 10–20 minutes until deep brown and hollow-sounding.
• For focaccia: bake at 425°F (220°C) for 20–30 minutes, depending on thickness.

Timing reminders:

• If you used cold retard, allow the dough to sit 20–30 minutes at room temp before scoring.
• Use an instant-read thermometer. Internal loaf temp should be 200–210°F (93–99°C).

Troubleshooting Common Issues with Overproofed Dough

If the loaf still spreads or has poor crumb, try these fixes:

• Flat, gummy crumb: Bake longer at lower temp, or next time shorten final proof by 20–40%.
• Weak crust or little color: Increase steam first 15 minutes, then finish uncovered.
• Overly sour flavor: Reduce starter percentage next bake or shorten bulk fermentation slightly.
• No oven spring: Make sure the dough wasn’t underpadded with flour during shaping; use tighter shaping and a hot Dutch oven.

Quick salvage options:

• Turn the dough into rolls: Divide and shape into tight rolls; bake at 425°F (220°C) for 15–20 minutes.
• Freeze shaped dough for later baking if you need time to regroup.

Keep notes on times, temperatures, and starter activity. Small tweaks make big differences next bake.

You can save this loaf. With gentle handling, the right rescue method, and a good hot oven, overproofed sourdough dough often bakes into a flavorful bread rather than going to waste. Pin this guide for the next time your dough looks too far gone! Which rescue will you try first? Save this for later and share with friends who bake sourdough.