Dough has weak structure (deflates, won't hold shape)
Affects qualityMost often overproofing; less commonly, insufficient initial gluten development.
Ask yourself
- Is the dough overproofed?
- Was the dough kneaded or folded enough to develop gluten?
Likely causes
- #1
Overproofing
Strongly supportedFermentation past its optimal point breaks down gluten structure and depletes the sugars needed for the dough to hold gas well.
- #2
Insufficient gluten development from mixing
Generally acceptedA dough that was never adequately kneaded or folded lacks the elastic network needed to hold its shape.
Rescue it now
A significantly overproofed dough can sometimes be rescued by degassing, reshaping, and using immediately with a shorter final proof
Prevent it next time
Track fermentation time relative to temperature carefully, and ensure adequate kneading, folding, or autolyse time
Related
Go deeper
Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.