Underproofed Sourdough Bread: How to Recognize and Fix It

Underproofed sourdough is one of the most common challenges in sourdough baking. It affects beginners and even experienced bakers from time to time, though they know why it happens and how to correct it.

While underproofing is a common sourdough mistake, it is also one of the easiest to correct once you recognize the signs.

In this blog post, I will cover what underproofing really means, how to recognize it, and most importantly, how to fix it.

What does underproofed sourdough mean?

Proofing (or fermentation) is the stage where your dough rests and rises as wild yeast and bacteria produce gas and acids. This process gives sourdough its structure, flavor, and texture.

When sourdough is underproofed, it simply hasn't had enough time to ferment and develop properly. The yeast hasn't produced enough gas to expand the dough, and the gluten structure hasn't relaxed enough to allow for good oven spring.

In other words, the dough isn't quite ready to go into the oven.

While the term proofing originally came from baking with commercial yeast, it is now widely used in sourdough baking too, essentially meaning the same thing as fermenting. In this post, I will use the terms underproofed and underfermented interchangeably.

And one more note: when you hear underproofed dough mentioned in sourdough baking, it refers first to insufficient fermentation during the bulk fermentation stage, and second to incomplete fermentation during the final (cold) proof.

How to tell if your sourdough is underproofed before baking

1. Low volume during bulk fermentation

The dough hasn't increased much in size (volume) and looks relatively small compared to its original volume. Although the dough percentage rise depends on dough temperature and varies from one bake (or even one day) to another, a volume increase of only about 30% usually means the dough is still underproofed.

2. Heavy, compact feel

The dough feels heavy and compact rather than light and airy. A properly proofed dough feels relaxed and full of air, with a pillowy feeling. An underproofed one feels firm and dense.

3. No jiggle when shaken

The dough doesn't jiggle when you gently shake the bowl. Properly fermented dough should have a light, airy wobble, showing that it is full of gas and ready for shaping.

4. Finger poke springs back

During final proofing on the counter, a quick poke that springs back immediately or leaves no indentation is a sign of underproofing. It shows the gluten is still tense, and the dough hasn't developed enough gas to hold its shape.

How to tell if your sourdough is underproofed after baking

1. Thick, uneven crust

The crust is usually hard, pale, or unevenly browned. Underfermented dough doesn't develop enough sugars on the surface for deep caramelization. Plus, the interior hasn't stretched the crust fully, resulting in a mix of thick and rigid areas, as well as thin or soft spots.

2. Weak or uneven oven spring

Underproofed dough often lacks the internal strength to rise evenly. Significantly underproofed loaves barely expand and look flat, while slightly underproofed ones rise tall but form a triangular or pyramidal shape. In some cases, the dough may collapse on one side, giving a lopsided loaf.

3. Bursting along the score

The scoring line doesn't open for loaves that are significantly underproofed. Slightly underproofed loaves often rise more upward than outward and often burst open randomly instead of following the score. Because the dough can't expand evenly, it creates its own weak spots during oven spring.

4. Dense, compact crumb

In significantly underproofed loaves, the interior crumb often looks tight and compact, sometimes with a gummy strip along the bottom. You can also see large holes or tunnels near the top. This happens because the dough didn't have enough time to fully develop gluten or trap gas evenly.

Slightly underproofed loaves tend to show a similar pattern, a dense layer at the bottom and large holes at the top, which bakers call a "fool's crumb." It may look beautifully open at first glance, but those big, uneven holes and dense patches are signs the dough wasn't fermented quite long enough.

5. Dull sound when tapped

Tap the bottom of your loaf: a properly proofed sourdough should sound hollow. A dull, heavy knock indicates a dense interior, a classic sign of underproofing.

6. Missing or exaggerated sourdough ear

If the dough is severely underproofed, the sourdough ear doesn't form at all. With slight underproofing, the ear rises tall and thick, peeling back dramatically in a bold, exaggerated arc.

Underproofed sourdough: real-life examples

Example #1: Significantly underproofed

Example #2: Slightly underproofed

How to fix underproofed sourdough

Even if your dough seems underproofed, there are ways to fix it, both during bulk fermentation and the final proof. Here is a step-by-step guide:

1. Improve gluten development

If your dough feels weak or slack, try performing a few additional sets of stretch and folds or coil folds during bulk fermentation. Strengthening the gluten network helps the dough retain gas better, resulting in a higher rise and a more structured loaf.

2. Extend bulk fermentation

Sometimes the dough needs a bit more time. Let it sit at room temperature until it shows signs of readiness, such as passing the float test.

Note: While the float test isn't completely reliable, even for sourdough starters, and some bakers argue it shouldn't be used for sourdough dough, it can still help beginners bake an edible loaf.

If your goal is to master sourdough and achieve that ideal bakery-style bread, focus on dough percentage rise and other signs of proper fermentation.

3. Warm your dough

Cool kitchen temperatures slow down fermentation. If your dough is sluggish, move it to a warmer spot with a temperature around 75-78°F (24-26°C).

Your options include a turned-off oven with the light on, a proofing box, or any slightly warm area in your kitchen.

4. Read the dough

Bulk fermentation times vary depending on dough temperature, flour type, and starter strength. Use visual and tactile cues to guide you.

5. Fixing underproofing during countertop proofing

If you notice your dough is underproofed during the final proof on the counter, let it proof a bit longer. Use the poke test to check readiness: the dough should spring back slowly, not stay flat or bounce back immediately.

6. Fixing underproofing after cold proofing

If you removed the dough from the fridge and it feels underproofed, let it sit at room temperature to continue fermenting. The dough will first warm up (from around 39°F (4°C) to your room temperature, let's say 73°F (24°C), then continue its fermentation. This may take a few hours, but it can save your loaf.

I like a video from Eat Basil and Bloom where they show how to fix a batch of underproofed sourdough loaves by letting them finish fermentation on the counter.

Can you bake underproofed dough?

Yes, but the result will likely be dense and tight-crumbed. You will also see poor oven spring and possibly random cracks or blowouts.

Can you eat underproofed dough?

You can technically eat underproofed dough, but it will be dense, chewy, and have a raw, floury taste.

Underproofed dough hasn't fully fermented, so it hasn't developed its full flavor or texture. Baking allows the dough to rise, become airy, and develop that characteristic sourdough taste.

Sourdough bread is considered fully baked and safe to eat when it reaches an internal temperature of 205-210°F (96-99°C).

Underproofed vs. underbaked sourdough

Both underproofed and underbaked sourdough result in dense, gummy bread, but for very different reasons.

Underproofed sourdough hasn't fermented long enough. The dough hasn't built enough gas, so it feels tight and elastic, and the baked loaf turns out dense with little rise. The crumb often looks uneven, with large holes near the top and a heavy, gummy bottom.

Underbaked sourdough, on the other hand, is all about baking time and temperature. The dough may have proofed perfectly, but it wasn't in the oven long enough. The crust might look done, but the inside remains pale, sticky, or even wet. You will also notice the loaf feels heavier than it should.

For beginners, underproofing and underbaking sometimes happen together. If mastering fermentation takes practice, fixing underbaked loaves is the easy part.

Just check the internal temperature of your bread. A fully baked sourdough should reach 200-210°F (93-99°C). I usually aim for 207°F (97°C).

Let's talk sourdough

Have you struggled with underproofed loaves? Share your experience or questions in the comments below. I'd love to help you troubleshoot.