2026 Nov 6th
Sourdough barely rose in the oven. What am I doing wrong?
The question
Sourdough barely rose in the oven. What am I doing wrong?
I see this one a lot here in Canada when a warm kitchen speeds the bulk up.
It is usually overproofing, not shaping. Six and a half hours of bulk at 26C, plus a warm hour, and the dough keeps fermenting in a 5 to 6C fridge overnight.
Cut bulk at about fifty percent growth and get the shaped loaf straight into the fridge.
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Sourdough barely rose in the oven. What am I doing wrong?
It is usually overproofing. Cut bulk at about fifty percent growth and fridge the shaped loaf straight away, instead of a long warm bulk plus a warm hour.
Source: Sourdough barely rose in the oven. What am I doing wrong? - r/Sourdough
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