UnderproofedDough.

The loaf baked but the crumb is tight and dense. The crust may have large irregular tears where the loaf burst along the sides rather than the score. It has no volume.

Watch: Underproofed Dough
sourdough fixes

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1. most common

   Not enough bulk fermentation time

   Cutting bulk fermentation short is the most common beginner mistake. The instructions say '4 hours' and you assumed that was exact. It's not — it's a guideline. Cold kitchens need 6–8 hours; warm kitchens might need only 3.
2. very common

   Cold kitchen slowing fermentation

   Below 68°F, fermentation slows significantly. A 70°F recipe running in a 64°F kitchen will need 40–50% more time to reach the same level of fermentation. Time guidance in recipes almost always assumes 72–75°F.
3. common

   Weak or immature starter

   A starter that's not at peak activity produces gas slowly. Even with adequate time, a weak starter produces an underproofed result because it doesn't generate enough gas.
4. occasional

   Skipped or rushed final proof

   After shaping, the dough needs time to recover and continue fermenting. Rushing from shape to oven — especially without a cold retard — can leave the dough underproofed regardless of how the bulk went.

1. Nothing — this bake is done

   An underproofed loaf can't be fixed after baking. The crumb is set. It's still bread — just dense bread. Slice it thin and toast it.
2. Note exactly what you did

   How long was bulk? What temperature? This is the data you need to adjust next time. Write it down now before you forget.

1. Trust the dough, not the clock

   Use the poke test: a gentle indent should spring back slowly — 2–3 seconds — not immediately (underproofed) and not stay (overproofed). This is more reliable than any time estimate.
2. Add 1–2 hours to bulk fermentation

   If you consistently get underproofed results, your baseline timing is just too short for your kitchen conditions. Add time incrementally until you find the sweet spot.
3. Check kitchen temperature and adjust

   If your kitchen runs cold (under 70°F), expect fermentation to take significantly longer. Find a warmer spot — top of the refrigerator, inside a warm oven with the light on, or in a proofing box.
4. Look for the right visual cues

   At the end of bulk, the dough should have grown 50–75%, feel airy and jiggly when you shake the bowl, show bubbles visible through the sides, and have a domed surface. These visual cues are more reliable than time.
5. Use your starter at true peak

   Feed 4–6 hours before mixing and use the starter when it's just reached its maximum dome — not before, not after it's started deflating. Peak activity = maximum gas production.