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Sourdough · Fix it
Sourdough flat after fridge proof
Last updated 23 August 2026
A loaf that goes flat overnight in the fridge is usually overproofed before it went in, or the fridge isn't cold enough to slow fermentation properly. Shape it a little earlier in the process, and check your fridge is actually running at 3 to 5C, not warmer.
Diagnose it
Which one matches your dough
| Symptom | Likely cause | Fix | Prevention |
|---|---|---|---|
| Was fine before the fridge, flat after | Fridge not cold enough, ferment continued too fast overnight | Check and adjust fridge temperature | Confirm your fridge runs at 3 to 5C with a thermometer |
| Slightly flat but still has some spring | Shaped a touch too late in the bulk ferment | Bake as normal, expect a slightly flatter result | Shape a little earlier in the process next time |
| Completely flat, no spring at all | Significantly overproofed before or during the retard | Bake immediately, handle minimally | Reduce bulk time before shaping, or shorten the retard |
| Flat specifically on longer retards, 48 hours plus | Extended cold ferment pushed past the dough's structural limit | Keep retards to 24 to 36 hours where possible | Use the Fermentation Calculator to plan a safe retard window |
Do this now
Rescue a loaf that's flattened in the fridge
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1
Step 1
Check the dough gently with a fingertip poke test before baking. If the indent springs back very slowly or not at all, it's overproofed but often still bakeable.
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2
Step 2
Bake it as soon as reasonably possible rather than letting it sit longer, since more time will only make it flatter.
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3
Step 3
Score it confidently and bake hot. Extra oven heat can sometimes recover a little more spring than you'd expect from a flat-looking loaf.
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4
Step 4
For next time, shape the dough a little earlier in the bulk ferment, before it's fully at its peak.
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5
Step 5
Check your actual fridge temperature with a thermometer. Many home fridges run warmer than their dial suggests, which speeds up the cold retard more than intended.
Stop it happening again
Fix the cause, not just the bake
The cold retard window is more forgiving than same-day fermentation, but it isn't infinite. The Fermentation Calculator solves a sensible retard window based on when you shaped the dough, so you know roughly when it needs to come out and bake.
Common questions
FAQ
Why is my sourdough flat after proofing in the fridge?
A loaf that goes flat overnight in the fridge is usually overproofed before it went in, or the fridge isn't cold enough to slow fermentation properly.
What temperature should my fridge be for a cold retard?
Around 3 to 5C. Many home fridges run warmer than their dial suggests, so it's worth checking with a separate thermometer if you're regularly getting flat results.
How long can sourdough safely retard in the fridge?
Most formulas hold up well for 24 to 36 hours. Beyond that, the risk of overproofing and a flat result increases, though this varies with your specific dough and fridge temperature.
Keep reading
Other pizza and sourdough fixes
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