How do I know if my dough is over-fermented?

Over-fermented dough smells very sour, feels slack and loose, may have a flat or collapsed top, and shows large irregular bubbles. It tears easily and does not hold shape.

Can over-fermented dough still make bread?

Yes, but expect a flatter loaf with denser crumb and more sour flavor. Convert to focaccia or flatbread for better results.

How long is too long for bulk fermentation?

It depends on temperature and starter amount. At 75°F with 20% starter, 4-6 hours is typical. More than double the usual time is likely over-fermented.

Over-Fermented

Bulk Fermentation

Over-fermented dough has a sour smell, slack texture, and may have started to deflate. While the bread may still be edible, the gluten structure has weakened and the loaf will likely be flat and dense. Quick action can sometimes save it.

Try This Right Now

1Shape immediately and move to the refrigerator to slow fermentation
2Handle very gently to preserve any remaining structure
3Skip the final proof—bake as soon as the oven is ready

Detailed Solutions

Immediate Bake

Moderate

Get the dough in the oven before more structure is lost.

Preheat oven immediately to highest temperature
Shape dough gently
Score minimally or not at all
Bake without final proof

Flatbread Conversion

Easy

Convert over-fermented dough into flatbread or focaccia.

Press dough into oiled sheet pan
Dimple with fingers
Top with olive oil and salt
Bake at 425°F until golden

Why This Happens

Over-fermentation occurs when the yeast has consumed too much sugar and produced too much acid, breaking down the gluten structure. Contributing factors include: Bulk fermentation went too long, Kitchen warmer than expected, Too much starter used, Forgetting about the dough, Misjudging dough readiness.

Prevention for Next Time

Set timers and check dough regularly during bulk fermentation
Use a clear container to easily see volume increase (aim for 50-75%)
In warm weather, reduce starter amount or ferment in the refrigerator
Learn what your dough looks like at peak—jiggly, domed, and airy

Related Issues

Having other problems? Check out these related troubleshooting guides.

No Rise Flat Loaf Dense Crumb Weak Gluten