What to Do When You’ve Overproofed Your Dough

Overproofed dough is one of the most common sourdough mistakes that bakers make, especially when working with long fermentation times, warmer kitchens, or inconsistent schedules. If your dough has spread out, lost its shape, smells overly fermented, or fails the poke test, it’s likely overproofed.

The good news is that overproofing doesn’t mean your dough is ruined. In most cases, it can be reshaped, reproofed, or repurposed into something else entirely. Knowing how to recognize and fix overproofed dough is a skill every sourdough baker needs, and the solutions are easier than you might think.

What Is Overproofing?

When you’re making sourdough, proofing is the final rise the dough goes through before it’s baked. During this stage, fermentation continues and the gluten structure sets up to support oven spring. But there’s a limit. If the dough proofs for too long, the gluten strands start to break down and lose their ability to hold shape. This is what we call overproofed dough.

Instead of rising up strong in the oven, overproofed dough tends to deflate, spread out, or collapse completely. It often smells overly sour or even a little alcoholic. When you press your finger into it, there’s no spring back—it just leaves a dent and slumps.

Overproofing happens to everyone at some point. It usually sneaks in when life gets busy or your dough rises faster than expected (like in a super hot Pauline Manor kitchen!). But that doesn’t mean it’s a lost cause.

How to Tell If Your Dough Is Overproofed

There are a few clear signs that your dough has gone past its peak.

If the dough has flattened out in the bowl or spread wide after shaping, that’s a red flag. If the surface looks wrinkled or deflated instead of smooth and domed, that’s another. And if it feels super soft and lacks elasticity, it’s likely overproofed.

The poke test is a simple way to check. Gently press a wet or floured finger into the dough. If it springs back slowly, your dough is ready. If it doesn’t spring back at all and the dent stays put, it’s probably overproofed.

That said, there are levels to overproofing. And depending on how far it’s gone, you still have options.

Option One: Gently Reshape and Reproof

If the dough still has some strength – meaning it’s soft but not completely slack – you can often save it by reshaping. Turn it out onto a lightly floured surface and reshape it gently. Don’t punch it down or knead it aggressively. You’re not trying to start over, just to give the gluten a little tension again.

Once reshaped, place it in your banneton, pan, or proofing container. Let it rest for a shorter second proof, around 30 to 45 minutes. Don’t wait for it to double again. Just look for a slight puffiness and a gentle spring when poked.

Then bake it as planned. The loaf may not have the dramatic oven spring of a perfectly proofed dough, but it will still have good flavor and texture.

Option Two: Repurpose It

Sometimes the dough is too far gone to be reshaped into a loaf. Maybe it’s sticky and spreading fast, or completely collapsed. That doesn’t mean it’s a failure – it just means it’s time to pivot.

Focaccia is the easiest fallback. Oil a pan, stretch the dough gently into place, and dimple it with your fingertips. Let it rest for a short rise, then top it with herbs, tomatoes, or flaky salt and bake. Focaccia doesn’t rely on structure the same way boules and batards do, so overproofed dough can actually work in your favor here.

Pizza crust is another great use. Stretch the dough into a rough shape, top it with sauce and cheese, and bake on a hot stone or sheet pan. The flavor will be tangy and complex, and the thinner structure works well for pizza.

If you’re really in salvage mode, you can roll the dough thin and turn it into sourdough crackers or flatbreads. The deep sourness bakes out nicely in smaller, crispier forms. You can also toss it into your discard stash and use it in pancake batter, English muffins, or other baked goods later in the week.

How to Avoid Overproofing Next Time

Overproofing is often the result of timing and temperature colliding with real life. Here’s how to take back control.

Pay attention to fermentation cues rather than just following the clock. Warmer kitchens will cause dough to rise much faster. In the summer months or if your home runs warm, dough can overproof in half the time. Look for signs of readiness – like puffiness, a domed top, and a gentle spring-back – rather than relying on the clock.

Use cold proofing to slow things down. The refrigerator is a sourdough baker’s best friend. If you know you won’t be able to bake on time, stick the dough in the fridge. This slows fermentation while continuing to develop flavor and structure.

Adjust your starter amount if this keeps happening. A smaller percentage of starter will slow fermentation, giving you more time to work with the dough. If your dough is consistently overproofing before you’re ready, try using 15 to 20 percent starter instead of 25 or 30.

Set reminders on your phone or smart watch. Even the most experienced bakers forget they have dough on the counter. A simple timer or calendar alert can keep you from walking into the kitchen three hours too late.

Final Thoughts

Overproofed sourdough dough doesn’t have to be a dealbreaker. It’s a common part of learning how to bake with wild yeast, and it’s something even professionals deal with from time to time. If it happens, your best move is to assess the dough, decide whether to reshape or repurpose it, and learn what you can for next time.

Baking sourdough is about more than perfect loaves. It’s about building confidence, developing intuition, and making something nourishing from just flour, water, salt, and time – even when it doesn’t go perfectly.

So next time your dough rises too far, don’t throw it away. You’ve got options. And with a little practice, overproofing will be just another step on your path to better baking.