How do I know when sourdough is fully baked?

Internal temperature of 205-210°F, deep golden crust, hollow sound when tapped on bottom. When in doubt, bake a few minutes longer.

Why is my bread gummy even after cooling?

The bread may have been underbaked. High-hydration loaves need longer baking. Some moisture redistribution is normal during cooling.

Can I fix gummy bread the next day?

Toast slices or return the whole loaf to a 300°F oven for 10-15 minutes. This drives out excess moisture.

Gummy Interior

Baking

A gummy interior where the crumb feels wet and sticky instead of light and airy is often caused by underbaking or cutting into bread too soon. The bread may look done outside but needs more time.

Try This Right Now

1Return the loaf to a 350°F oven for 10-15 minutes if still warm
2Toast slices to dry out the crumb
3Let remaining loaf sit uncovered overnight to dry slightly

Detailed Solutions

Re-bake the Loaf

Easy

Return bread to oven to finish baking.

Preheat oven to 350°F
Place loaf directly on rack
Bake for 10-15 minutes
Check internal temp reaches 205-210°F

Toast to Rescue

Easy

Toasting dries out gummy crumb.

Slice bread thin
Toast until golden
The heat evaporates excess moisture
Enjoy as toast or make croutons

Why This Happens

Gummy interior results from underbaking, cutting too soon, or excess moisture in the dough that did not evaporate. Contributing factors include: Bread removed from oven too early, Cut into while still warm, Oven temperature too low, Very high hydration dough, Insufficient baking time.

Prevention for Next Time

Use an instant-read thermometer—internal temp should reach 205-210°F
Wait at least 1-2 hours before cutting into bread
Bake until crust is deep golden brown, not just lightly colored
For high-hydration doughs, extend baking time by 5-10 minutes

Related Issues

Having other problems? Check out these related troubleshooting guides.

Dense Crumb Pale Crust Underproofed Burnt Bottom