Gummy Sourdough Crumb: Causes and How to Fix It
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A gummy crumb is one of the most common complaints I hear, and it’s also one of the most misunderstood, because most people assume it means the bread is underbaked when the real cause is usually something else entirely.
The Short Answer
Gummy sourdough crumb is most often caused by cutting into the loaf too soon, before the crumb has finished setting, or by underproofing or overproofing the dough. Match your situation to the specific cause below before you blame the oven.
What’s Going Wrong (and How to Fix It)
Problem #1
The loaf was sliced before it finished cooling. Sourdough continues to set internally for at least an hour, sometimes two, after it comes out of the oven
The Fix
Let the loaf cool completely on a wire rack, ideally a full hour minimum, before slicing into it
Problem #2
The dough was underproofed, which leaves excess starch that hasn’t had time to be broken down
The Fix
Check for proper proofing using the poke test rather than the clock, and give it more time in bulk next time
Problem #3
The dough was overproofed, which can also lead to a dense, wet-feeling crumb even though the cause is the opposite problem
The Fix
If overproofing turns out to be the cause instead, pull your dough earlier next time. The poke test tells you which direction you’re off in
Problem #4
The internal temperature wasn’t high enough when you pulled it from the oven
The Fix
Use a thermometer and bake until the internal temperature reaches roughly 205 to 210°F
Problem #5
High hydration dough that wasn’t given enough structure through folding can bake up gummy even when timing is right
The Fix
Make sure you’re doing enough folds during bulk fermentation to build structure, especially with wetter doughs
Desi’s Note
The number one gummy crumb fix in my experience has nothing to do with the recipe at all. It’s patience. Let the loaf cool. I know it’s hard when the kitchen smells like that.
Want To Know The Science Behind This?
If you want the deeper “why” behind what fermentation time does to starch and gluten inside the dough, check out our Sourdough Science article: “What Fermentation Actually Does to Your Flour (The Real Science, Not the Wellness-Blog Version)” click here →.
More Resources
For a printable reference, grab the Crumb & Crust Diagnostic Quicksheet.
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