OverproofedDough.

The dough went too far. It's slack, sticky, and deflating. When you poke it, the indent stays. The gluten is exhausted. You're not sure if you can save it.

Watch: Overproofed Dough
sourdough fixes

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1. most common

   Bulk fermentation too long

   Letting bulk fermentation run past the ideal window exhausts the yeast's food supply and weakens the gluten through the accumulated acidity. Warm kitchens accelerate this dramatically — what takes 5 hours at 72°F takes 3 hours at 80°F.
2. common

   Final proof too long at room temp

   A shaped loaf left at room temperature can overproof in 1–3 hours depending on how active the starter was and how warm the kitchen is. The fridge gives you a much larger window.
3. common

   Kitchen warmer than expected

   Summer kitchens, kitchens near ovens, kitchens after you've been cooking — these can be significantly warmer than your usual baseline. The dough follows temperature, not the clock.

1. Bake it immediately — cold

   If the dough is overproofed but not completely collapsed, shape it gently (or don't reshape — just flip from the banneton), score lightly, and bake right now in a screaming-hot Dutch oven. You may get some spring. The bread may be dense but it'll be bread.
2. Reshape very gently and cold-proof briefly

   If the dough is slightly overproofed but still has some structure, gently pre-shape it, let it rest 20 minutes, shape tightly again, and go straight into the fridge for 30–60 minutes before baking. The cold will firm it up and give back some structure.
3. Use it for focaccia or pan bread

   Overproofed dough spread into a well-oiled pan makes acceptable focaccia. The open, slightly battered structure benefits from olive oil and toppings. Better than the bin.

1. Reduce bulk fermentation time

   Shorten by 30–45 minutes and rely on the poke test. When a gentle finger-poke springs back slowly — not immediately, not staying — bulk is done. Bake without delay.
2. Use colder water when mixing

   Starting with cold or room-temp water instead of warm water slows fermentation from the first minute, giving you more control over the total time.
3. Do the cold proof in the fridge

   Shaped dough in the fridge can safely proof for 8–16 hours. It's much harder to overproof in the fridge. This is the single biggest overproofing prevention move.
4. Track ambient temperature

   A $10 kitchen thermometer changes everything. Knowing your kitchen is 78°F instead of the 72°F you assumed explains why everything fermented 30% faster.