Why Is My Bread Gummy Inside?
Gummy bread is one of the trickiest problems — the outside looks perfect but the inside is dense and sticky. Almost always it's an underbaking or slicing issue.
The 5 Most Common Causes
Sliced too soon
Bread continues to cook and the crumb structure sets as it cools. Cutting hot bread releases steam and leaves a gummy, doughy interior.
Wait at least 45–60 minutes after baking before slicing. For sourdough, wait 2–3 hours. This is the #1 cause of gummy bread.
Underbaked
A golden crust doesn't mean the inside is done. Bread can look ready on the outside while still raw inside.
Use an instant-read thermometer. Sandwich bread is done at 190–200°F internal. Sourdough and crusty bread: 205–210°F.
Too much liquid in dough
Very high-hydration dough can produce a gummy crumb if not baked long enough.
Reduce hydration slightly or extend bake time. Bake with the oven door cracked for the last 5 minutes to release steam.
Steam trapped inside loaf
Trapped steam condenses inside a thick loaf as it cools, making the interior wet and gummy.
After baking, turn off the oven, crack the door, and leave the bread in for 10 more minutes. Let cool on a wire rack (not a flat surface).
Flour not fully hydrated
Some flours need more time to absorb water. Under-hydrated spots feel gummy and raw-tasting.
Use a long autolyse (30–60 min rest after mixing flour and water) before adding yeast. This fully hydrates the flour before kneading.
💡 Prevention Tips
- ▸An instant-read thermometer is non-negotiable for bread — crust color is not reliable.
- ▸Cool bread completely on a wire rack, never on a solid surface (traps steam underneath).
- ▸If bread is consistently gummy, reduce water by 10g next time.
- ▸High-humidity kitchens produce wetter dough — reduce hydration slightly in summer.