To fix underproofed sourdough, let it finish proofing at room temperature in a warm spot (like the oven with the light on) for 1-2 hours, checking with the poke test (slow spring back is good) before baking, or allow more time in the fridge for a longer cold proof to develop flavor, as simply adding time, often during bulk fermentation or after shaping, is the key solution.
The only way to correct an underproofed loaf of sourdough bread is to let it finish its bulk fermentation. This means that if your sourdough bread is in the fridge, it needs to come to room temperature and then finish proofing. For me this took about 7 hours in my very warm baking room.
Well-fermented dough has a light, airy, even crumb. A well-fermented loaf has a tall shape. Basically, the Instagram glamour shots of sourdough loaves are generally “perfectly proofed” loaves. Under and over-proofing results in dense, flat, unattractive loaves.
If you under-ferment your dough, the final crumb can turn out gummy, this is often mistaken for an underbaked loaf.
What is the best way to eat an underproof dense gummy sourdough bread? I drizzle with olive oil, or spread with garlic dip and use the air fryer rather than the toaster to bake. I get a lovely "large crouton" which I then heap with avocado/tomato/salt/pepper etc.
*Give the dough a 5-hour bulk fermentation (instead of its scheduled 3., and pop it into the oven with the light on to keep it warm. *After dividing the dough, let it sit in preshape for longer (maybe 1 hr instead of the typical 30m) to continue to proof (this would have helped less given the cold kitchen)
The biggest mistake beginners make with sourdough is impatience, specifically baking with a starter that isn't strong enough or rushing fermentation, leading to flat, dense bread; they often try to bake too soon, don't let dough proof long enough, and fail to develop dough strength or learn to "read the dough" (look/feel) rather than just the clock, plus starting with overly high hydration is a common pitfall.
Under-fermentation. If your dough is showing these signs, it probably needs more time: ❌ No bubbles ❌ Not jiggly ❌ Dense, small, gummy, or heavy bread There's no exact time because fermentation depends on temperature.
Fermenting and rising are pretty much the same thing and refer to yeast eating through the flour and excreting the carbon dioxide which makes the dough if h expand. Colloquially, bulk ferment is the first stage of the ferment and proofing is the last stage where it rises into the shape it's going to be baked in.
Scoop out 30g of that starter into a fresh, clean jar, add 30g of flour and 30g of water. Stir it up and keep it warm. Your starter will likely recover in a day or two.
Under-proofed sourdough loaves
Dough that's not left long enough for either of the two required rises, will result in sourdough bread that's flat. The length of time for the first rise will usually vary from 4-12 hours.
This means your loaf is overproved i.e. it had too much time to develop and now can't rise like it normally would. This is a good problem to have because it's easy to solve: just give your dough a bit less time at room temperature - try an hour or two less and see how it turns out.
This is the second proofing stage which can take anywhere between 12-48 hours. The longer you proof the dough, the more acidic it will become, and the more the gluten will be broken down.
As the yeast eats the sugar in the dough it creates carbon dioxide which causes the dough to rise. Under-proofed dough wasn't allowed to rise enough, which will result in dense bread.
To avoid under-proofing, ensure your dough achieves a 30-50% increase in volume from its original size. Marking your mixing bowl or container can help visually track this rise, ensuring you hit the sweet spot for optimal fermentation.
At 80 deg, the percent rise is near 30%. It might take 3.5 - 5.5 hours, but the clock won't tell you when it's ready, it's a big range. Other factors include hydration, flour type. Look at Sourdough Journey Bulk-o-matic page...
Reduced Oxidation Risk
Pressure fermentation vessels allow for completely oxygen-free transfers, which is particularly crucial for hop-forward styles like IPAs that are susceptible to oxidation. This helps preserve hop flavors and aromas while extending the beer's shelf life.
Learning the signs of proper fermentation will change your baking. A domed top, dough pulling away from the sides, and bubbles you can see on the surface and along the bowl are all great indicators.
The bulk fermentation happens overnight in my turned-off oven with the ambient light on, as my kitchen and counters can be quite cold during the night. Through trial and error, I've found that an 8-9 hour rise is when my dough is ready. For you it could be the same, or longer.
Under proofed bread will often have large air pockets on one side with dense dough on the other. Or even large air pockets throughout surrounded by very dense dough. This is known as 'fool's crumb' as people will often mistake this for a successful bake because of all the large bubbles in the crumb.
The crumb structure of an under proofed loaf will be tight and gummy. Because it was not given enough time to develop and trap CO2 gasses, the crumb structure will be very dense, with uneven air bubbles.
Under-proofed bread happens when the dough hasn't had enough time to bulk ferment and rise. Here are 3 signs your bread might be under-proofed or “under fermented”: 1. It's dense2. There's tunneling in the crumb3.
While your sourdough is proofing during bulk fermentation the acidity level slowly rises. While this imparts your bread with its typical sourdough flavor, it also has a strengthening effect on your sourdough. So if you're doing too many sets of stretch and folds that acidity will over-strengthen your dough!
Egg has protein, fat, water and while the fat and water soften the crumb, the protein helps with strengthening the gluten and capturing more CO2. Eggs are also helping with leavening the dough which adds to the rise. Doughs that have more egg usually rise more, so go ahead and play around a bit!
Here are three ways to save it: