05/31/2026
Is your sourdough loaf spreading when you turn it out of the banneton? Let's troubleshoot it.
A little spreading is completely normal, but if your dough is flattening out and struggling to hold its shape, one (or more) of these factors could be the reason:
1. Check Your Banneton Size
Using a proofing basket that's too large for your dough can reduce support during the final proof. A properly sized banneton helps maintain shape and encourages upward rise.
2. Consider a Cold Proof
Cold dough is firmer and easier to score. Refrigerating shaped dough before baking helps it hold its structure better and can improve oven spring.
3. Evaluate Starter Health
A sluggish or overly acidic starter can weaken dough structure. A healthy starter should smell pleasantly ye**ty, rise predictably, and provide enough strength for fermentation.
4. Build More Dough Strength
Strong dough starts with proper gluten development. Longer mixing, stretch and folds, or coil folds during bulk fermentation can help create a dough that holds its shape better.
5. Adjust Hydration if Needed
Higher hydration doughs naturally spread more. If shaping feels difficult or the dough consistently flattens, reducing the water slightly may make handling easier.
6. Watch for Over-Fermentation
One of the most common causes of spreading dough is letting fermentation go too far. Over-fermented dough often feels sticky, slack, overly soft, and difficult to shape.
Remember: Great sourdough is all about balancing fermentation, dough strength, hydration, and shaping. When these elements work together, you'll get better structure, stronger oven spring, and taller loaves.
Save this post for your next bake.
Which of these challenges do you struggle with most: shaping, fermentation, or oven spring?
Video and tips by
sourdoughstarter artisanbread breadmaking bakingtips ovenspring bulkfermentation breadlover sourdoughcommunity homebaking bakersofinstagram
