Identifying Underproofed Sourdough Bread (with examples)

Underproofed Sourdough Bread: Find out how to tell if your bread’s underproofed, with real examples and tips to get it just right.

Ever pull a loaf of sourdough bread out of the oven and think, “What went wrong?” You ended up with a dense, gummy crumb, and you knew that your home baked sourdough bread was just not quite right. 

Bakers of all skill levels, including sourdough pros, run into this issue. Even investing in the best sourdough course won’t completely prevent it from happening now and then.

Whether you’re a new baker or you’ve been baking for years, figuring out if your dough was underproofed can feel like solving a little mystery.

This post will help you spot the most common signs of underproofed sourdough. I’m sure the tips you walk away with will set you up for success with your next sourdough bake.

I wrote a post before about how to tell if your sourdough bread is overproofed. You might want to check it out after reading this.

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What, Exactly, is Proofing in Sourdough Baking? 

Proofing in sourdough baking is when you let the dough rise after mixing and before baking. During this time, wild yeast and lactic acid bacteria produce carbon dioxide, which helps the dough rise and develop flavor. 

When most people talk about proofing, they’re usually referring to the second rise, also known as the final rise. However, it’s perfectly fine to use the word for fermentation process in general, even when talking about the first rise, or bulk fermentation.

Getting proofing right makes sure your bread has the right texture. A properly proofed loaf will have a light, airy crumb that’s a joy to eat.

If you don’t proof long enough, you’ll end up with underproofed dough, resulting in a tight, gummy texture. 

And if you let it go too long, the dough can get over proofed, which might cause it to collapse in the oven. Over proofed sourdough is still edible, but it won’t look or taste as good as when the dough springs beautifully while baking.

Nailing the proofing time and temperature is super important for a sourdough loaf with good oven spring.

Underproofed Sourdough: A Common Baking Mistake

I get emails every so often from folks who follow simplicityandastarter.com, and it seems like underproofed dough is way more common for new bakers than overproofing. If you’ve baked bread at home, you’ve probably run into this problem.

Since it’s one of the most common struggles sourdough bakers face, I figured it was time to talk about it!

Hopefully, this will help you avoid the frustration of dealing with underproofed bread.

7 Signs of Underproofed Sourdough

So, what’s the best way to tell if your dough is underproofed? Here are 7 signs to watch for:

Sign #1: Stiff Dough

One clear sign your sourdough is underproofed is when you shake the bowl of dough just before shaping and the dough is very stiff.

Properly proofed dough should look light, airy and jiggle when the bowl is shaken.

While the dough ferments, the starter releases CO2. If the gluten in your dough is properly developed (thanks to stretch and folds/ coil folds and a mature starter) your dough will hold onto this gas, which will in turn make it light and airy looking and feeling.

When dough looks flat, dense and stiff, it most likely has not bulk fermented long enough, which will lead to a dense loaf of sourdough bread.

Sign #2: Cracked Top or Sides and Pyramid Top

After baking, if your sourdough has large cracks on the top or sides, it could be a sign it’s underproofed.

You might also notice that the top of your loaf is quite raised, almost pyramid-like. This can also be a telltale sign that your sourdough is under proofed.

As it bakes, the dough will have a rapid expansion due to the trapped gas. This causes cracks on the loaf to form beyond your scoring and a huge ovenspring or rise during the bake . This usually means it didn’t get enough time to develop the right crumb structure.

Giving your dough a bit more time to rise next time might help avoid this issue.

Sign #3: Very Tight Crumb or Gummy Texture, Often Both

If your sourdough ends up dense or gummy, that’s a common sign it was underproofed. When the dough doesn’t get enough rise time, it can’t develop the gas and structure needed for that nice, light, airy crumb.

Instead, you’re left with a heavy, chewy loaf that’s hard to tear apart. The crumb might even feel sticky or way too dense, and that’s definitely not what you want. The crumb will resemble that of a sponge – very tight with many tiny holes with some larger holes or tunnels, especially near the top.

Sign #4: The Crumb Features Small or Irregular Holes, Sometimes With ”Tunnels”

If your sourdough has small or uneven holes (aka alveoli) in the crumb, that’s likely because it’s underproofed. When dough gets the right amount of proofing, it forms those nice big air pockets that make sourdough light and airy. 

But if it hasn’t risen enough, you’ll get a dense, uneven crumb with tiny or strangely shaped holes. I often compare it to looking like a sponge. This happens because the dough didn’t have enough time to expand properly during the rise.

Take a look at your loaf. Does it have big tunnels, especially near the top crust? That’s a clear sign it didn’t proof long enough and has uneven gas distribution. Next time, just make sure you give your dough enough time to rise.

Sign #5: Hard Crust

A hard, tough crust can be another underproofed sourdough sign. When the dough fails to rise right during fermentation, it messes with how the outer layer bakes. Instead of getting that light, crispy crust, you might end up with something thick and hard.

This happens because the dough didn’t get enough time to form air bubbles, which help the bread bake more evenly and give it that delicate crust. 

Sign #6: Flavor Doesn’t Develop Fully 

If your sourdough tastes flat or lacks that rich, tangy flavor, it might be underproofed. When the dough doesn’t rise long enough, the wild yeast and bacteria don’t have enough time to develop the flavor fully.

You’ll end up with bread that just doesn’t have that depth or complexity you’re used to. Letting the dough proof properly is the secret to getting that perfect sourdough tang we all love.

Sign #7: The Dough Flunks the Poke Test 

The poke test is a great way to check if your sourdough is properly proofed. This test can be used if you do a second rise at room-temperature. If you do a cold-proof for your second rise, this does not work the same.

If the dough flunks this test, it’s a sign that it’s underproofed.

When you gently poke the dough, it should slowly spring back but leave a small indent. If it springs back too quickly or doesn’t leave an indent at all, it means the dough hasn’t developed enough gas or elasticity during fermentation. This lack of rise can lead to a dense, heavy loaf. 

6 Causes of Underproofed Dough 

Understanding what can cause dough to underproof can help you troubleshoot and nail your sourdough every time.

1. Short Proof Time

Not giving the dough enough proof time can lead to under-proofed dough. Let your dough rise long enough, especially during the bulk fermentation, for that light, airy texture. Without enough rise, the classic sourdough country loaf you’re trying to bake won’t turn out as you hope.

Know that the bulk fermentation begins the moment you mix your starter into your dough and lasts until the loaf has been shaped. In my 70 degrees F kitchen, this typically takes about 12 hours. This will all depend on the temperature of your kitchen and the amount of starter in your recipe.

A warmer kitchen will help the dough rise faster. The opposite is true for cooler kitchens. Smaller amounts of starter, like 50 grams will have a slower bulk fermentation when compared to larger amounts like 100-150 grams.

2. Cool Temperature

Cool temperatures can really slow down fermentation, making it harder for your dough to rise properly. If your proofing area is too cold (below 65°F or 18°C), yeast activity slows down significantly, and the dough won’t expand as it should, resulting in dense bread instead of that light, airy crumb. 

And if it’s too hot (above 80°F or 27°C), the dough could rise too quickly, causing it to overproof and lose structure. 

It’s all about finding that sweet spot, which tends to be around 70-75°F (21°C), where the dough rises at just the right pace. 

Keep an eye on your dough and adjust your proofing environment based on the temperature and how it’s behaving. Especially if you are a beginner, check on your dough often, every hour or so. Learning what to look for in your dough is a crucial skill when baking sourdough bread.

If you don’t already have one, I suggest getting an instant-read thermometer to help you monitor the dough’s temperature more accurately.

3. Inactive Starter

Using a weak or inactive mature starter is a surefire way to prevent your dough from rising properly. Without a properly activated starter, your sourdough won’t undergo the necessary fermentation.

Feeding your starter often and using your starter at its peak will help you to bake beautiful bread time and time again.

4. Too Much Flour

Too much flour can mess with your sourdough because it makes the dough too stiff, which prevents the yeast from doing its job. When that happens, the dough can’t expand like it should, and you’ll end up with a dense, flat loaf.

The right amount of flour really depends on your recipe, but most sourdough doughs work well with about 75% hydration. That’s 75 grams of water for every 100 grams of flour. You want the dough to feel a little tacky but not so stiff that it’s tough to knead or shape. Add flour slowly, and stop when it feels just right and use a kitchen scale for the most precise measurement of your ingredients. This way, your dough will rise properly and give you that light, airy crumb you’re after!

5. Overworking the Dough

Overworking the dough can disrupt the fermentation process and lead to a loaf that doesn’t rise properly. The dough needs to stay elastic for fermentation to happen correctly. Proper handling and attention to the proofing step are essential for transforming sourdough into the perfect loaf.

For a traditional sourdough loaf, 3-4 sets of stretch and folds or coil folds consistently develop the gluten in my dough.

6. Incorrect Hydration

The ideal hydration level for sourdough dough is usually between 70% and 80%, but it can vary depending on the type of flour you’re using and how you want your crumb to turn out. 

A dough with the right amount of water rises better and creates that light, airy texture we all want. If it’s too dry, though, the yeast can’t work its magic properly, and your dough won’t rise the way it should. Aim for a nice balance so your dough has just the right texture, neither too stiff nor too sticky.

3 Signs of Properly Proofed Sourdough Bread:

Now that we know why we have under proofed sourdough, it’s important to know the signs of adequately proofed sourdough.

How can you distinguish a fully proofed sourdough loaf versus an under or over-proofed bread? 

Let me share!

Here are some telltale signs of a beautifully proofed and baked sourdough loaf. 

Rounded shape 

After baking, the first telltale sign of properly proofed sourdough is a beautifully risen and rounded appearance with a slightly domed top. Slicing into your sourdough, you will find what some call “rounded shoulders”. This means the sourdough loaf is as round as it is tall. This shows that your bread had a good oven spring, or that it rose properly while it baked. 

Under-proofed sourdough will typically have a pyramid shape, meaning, it will typically have a tall center, but flat corners. Oftentimes, the tall center will come from large air pockets, or tunneling, in the crumb.

Over-proofed sourdough most likely will be rather flat because it was unable to rise during the baking time due to the weak structure of the dough.

No dense crumb

Sourdough that has been proofed well will have a light and open crumb, or the interior part of your sourdough bread. With a sufficient amount of gas bubbles through the dough, the bread will rise and cook properly. The dough won’t be undercooked, dense, or gummy in taste.

Consistent holes throughout the crumb

When you slice into your sourdough loaf, you will find small and medium holes through the loaf. Many times under-proofed dough that has been baked will have larger holes near the top of the crust.

Over-proofed sourdough will have more medium to small holes, and often a dense bottom since the weight of the dough is crushing the air bubbles.

Signs Your Dough is Properly Proofed

So the question is, how can I tell when my dough read to be shaped?

There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment and how much starter you use in your recipe. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures. Smaller amounts of starter, like 50 grams will have a slower bulk fermentation when compared to larger amounts like 100-150 grams.

Remember, bulk fermentation begins the moment you mix your dough and continues until you shape your dough.
In an environment of 70 degrees F, doughs will typically bulk ferment for a total of 12 hours, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock.

Here’s what to look for :

• The dough should have increased in size by 50-75%
• The dough looks light, airy and jiggles when shaken.
• The dough should easily pull away from the bowl. It shouldn’t leave lots of dough behind on the bowl.
• There should be visible bubbles on top of the dough.
• The dough doesn’t tear when you do a windowpane test.

How to Use Under-Proofed Sourdough Bread:

If you’ve concluded that you have under proofed sourdough, I want to remind you not to throw it away! Praise be, not is all lost. You can still enjoy a slice of under proofed sourdough bread.

My family knows, those first few months of my sourdough journey included plenty of over and under proofed loaves and you better believe we ate every morsel! So slice it up, slather on top some butter and you can still enjoy your hard work.

I’ve also included a few recipes that I love to use to help transform under proofed bread into something extra tasty!

These are a few options that you can choose to transform your under-proofed sourdough bread into:

Sourdough French Toast Casserole

Warm soft, custardy sourdough bread sweetened with pure maple syrup and spiced with ground cinnamon – heavenly! Top it off with a crispy streusel topping and drizzle with more maple syrup – even better.

Such a simple way to transform under proofed sourdough bread.

Sourdough Strata

Basically the same thing as above, but savory!

Sourdough Strata is a flavorful dish featuring salty pork sausage, spinach, and Gruyere cheese layered over tangy Sourdough bread soaked in a creamy custard mixture. This quick and impressive breakfast or brunch option is sure to please any crowd with its flavor and texture.

Sourdough Breadcrumbs

Repurpose your under proofed sourdough by turning it into Sourdough Breadcrumbs!

I love using these breadcrumbs for delicious dishes like breaded chicken, Italian meatballs or even fried pickles!

Such a simple, no-waste option.

Sourdough Croutons

Crispy, crunchy golden bites go perfectly on top of fresh salads or warm bowls of soup. This Sourdough Crouton Recipe only needs a few simple ingredients and 15 minutes to bake.

Got a question about your sourdough experiment? Feel free to shoot me an email anytime!