The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Collapse after Rise - Trying to place in oven

cowboy33's picture

Collapse after Rise - Trying to place in oven

Having trouble getting my breads from the final rise into the oven, onto the baking stone.

Especially the "wetter" breads, had one collapse on me and it never rose nicely in the oven.


Is there a technique for moving them?

Is it okay if they collapse, will they re-rise?

Was the oven to hot and the outside baked to fastto aloow any rise, should i do more steam, or wet or brush oil/butter on top before baking? To allow the crust not to form as fast. Maybe back at lower temps.

I got my sourdough starter going and plan on making some sourdough polish rye and just some regular sourdough loafs. Maybe there is some pointers I'm missing that may help.'s picture

I think your problem is probably that you let it over proof . I am not the expert on sourdough but I have been baking with yeast for years and struggled with this same issue. Over proofing means that you either got the bread dough too warm during the process of kneading or putting your ingredients together, or you kept it too warm while rising, or possibly let it rise too long in a warmer enviornment. 

I had this problem for years and couldn't figure out why my loaves always sagged in the middle until I found this site. Then I found out that my water was too warm. 120 degrees. Now I never go over 100 degrees. And I was rising my bread right next to the oven which was preheating which was getting pretty warm. Another issue was that I grind my own flour and it gets pretty warm during the grinding process so when I would mix my 120 degree water with my very warm wheat I would definitely get things too warm. 

Try cooling it down a bit, see if that helps.

ratatouille's picture

i like the  water + air + flour  temp = 54   



Mirko's picture

Yes it's sounds like your dough is overprooft, but without the recipe and all details is hard to help you.

After mixing  DDT(desired dough temp.)  should be 75-78°F (perfect window), if DDT is to high, your dough  will ferment to quickly and overproofing is the end result.

You are also working with 'wetter' dough, how wet is your dough (80% hydration, 85%....)


cowboy33's picture

It was definitely a high hydration bread. It was out of the bread bible book, i don;t have access to it right now. I would guess near 80%, much wetter then i normally worked with.

So if its to warm, should i not allow it to double in size?

Also seemed like the oven was so hot, the crust formed so quickly that it had no chance to rise.

Should it be rising alot in the oven? Maybe a little more steam next time(only used a few ice cubes in the bottom). Maybe a little deeper slit on top, to aloow for expansion, did not cut into deep that time either.



Mirko's picture


here I baked Hamelman's Pointe a Calliere sourdough bread with 82% hydration. After mixing DDT was 78°F

Bulk ferment. 2.5 hr at 75°F, Final ferment. 2 hr at 78°F.

Next day after slicing

I never took care about double size or not a did poke test, i think when dough is double size is already 100 % prooft but desired

is 75-90 % so you can have a good oven spring.

For good steaming I'm using old baking pan filled with hot water, placed into oven 10 min befor baking plus spraying with spray bottle after  bread is loaded into oven. 

Yes, it should be rising alot in the oven, but dont cut to deep (app.1/2 inch) and hold the knife in 45° angle.