Re-bake the Loaf
EasyReturn 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
Gummy Interior
BakingA 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.
Gummy Interior in sourdough most often traces back to Gummy interior results from underbaking, cutting too soon, or excess moisture in the dough that did not evaporate, a bake-stage problem you can usually correct mid-bake. This page lists 3 immediate interventions to try on the current batch plus 4 adjustments to stop it recurring. Fixes assume a 68-72°F kitchen and an active, ripe starter.
How do I fix gummy interior right now?
Work through these reversible steps on the batch in front of you, in order. Each one targets a different failure mode, so the first match is usually the fix — stop as soon as the dough responds and resume your normal process from there.
- 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
What are the detailed fixes for gummy interior?
If the quick steps above did not resolve things, these deeper adjustments rework the mix, fermentation, or handling stage where gummy interior usually originates. Each card explains what to change, the reason it works, and the baking stage it belongs to.
Toast to Rescue
EasyToasting dries out gummy crumb.
- Slice bread thin
- Toast until golden
- The heat evaporates excess moisture
- Enjoy as toast or make croutons
What causes gummy interior in sourdough?
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.
How do I prevent gummy interior next time?
Prevention is easier than a mid-bake rescue. The tips below target the variables — starter timing, hydration, temperature, and handling — that most often set up gummy interior, so you build the fix into your process instead of reacting to a dough that has already drifted.
- 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
What issues relate to gummy interior?
Having other problems? Check out these related troubleshooting guides.