Dough that is slack immediately after mixing is not the same problem as dough that held shape and later collapsed. Record the stage before choosing a correction.
Check three things in order
- Formula: calculate water including the starter; compare with the intended flour.
- Development: note the mixing and folds actually completed.
- Fermentation: record temperature, expansion and how the dough changed before shaping.
Do not bury the evidence in extra flour
Bench flour helps handling but does not retrospectively fix fermentation. Repeatedly adding flour during shaping changes the surface without producing the original formula. A supported loaf pan may be appropriate in a recipe designed for it, but is not proof that the underlying cause has been corrected.
Use the sticky-dough guide and shaping guide to plan a comparable next bake.
Sources & scope
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.