How To Avoid Gummy Sourdough Bread

Avoiding gummy sourdough bread is all about proper fermentation, shaping, baking, and cooling. Gummy texture is a common issue for sourdough bakers, especially when starting out, and it typically results from underbaking, underfermentation, or too much moisture left in the crumb.

🥖 How to Avoid Gummy Sourdough Bread

✅ 1. Ensure Full Fermentation

Gummy bread is often underfermented. Signs:
- Dense, wet crumb
- Tight or sticky interior

Fix it:

Use the finger poke test to check fermentation during bulk rise: poke the dough and it should slowly spring back.
Look for dough that has risen by ~50% and has a soft, airy feel.
Extend bulk fermentation time if your kitchen is cool (use a proofing box or warm spot if needed).

✅ 2. Do Not Overhydrate the Dough

Very high hydration (80%+) can lead to gummy loaves if you’re not experienced with handling them.

Fix it:

Use a moderate hydration level (65–75%) until you’re confident.
Make sure your flour can handle higher hydration (strong bread flour works best).

✅ 3. Shape and Build Tension Properly

Poor shaping = poor oven spring = dense and gummy center.
After preshaping, let the dough rest, then tighten the surface during final shaping.

✅ 4. Preheat Oven Fully and Bake Long Enough

A common cause of gumminess is underbaking.

Fix it:

Bake until the internal temperature is 205–210°F (96–99°C).
If the crust is dark but the inside isn’t done, lower the oven temp slightly and bake longer.
Leave the lid off your Dutch oven for the final 15–20 minutes to dry the crust and crumb.

✅ 5. Let the Bread Cool Fully Before Slicing

Slicing too soon traps steam inside and makes the crumb gummy.

Fix it:

Let the loaf cool for at least 2 hours, preferably 4.
The cooling phase finishes baking the inside and lets moisture evaporate.

✅ 6. Use Strong Flour with Enough Protein

Weak flour can’t form the gluten structure needed to trap air and support fermentation.

Fix it:

Use bread flour (ideally 11.5%+ protein) for better texture.

✅ 7. Check Your Starter Health

An inactive or sluggish starter leads to poor rise and heavy, gummy bread.

Fix it:

Feed your starter regularly and ensure it doubles in size within 4–6 hours after feeding before using it in dough.

📝 Quick Checklist to Prevent Gummy Sourdough

Step	What to Do
Bulk ferment fully	Pass the finger poke test; dough is bubbly, airy
Use moderate hydration	65–75% is a safe range for most flours
Shape with tension	Create a strong outer skin for good oven spring
Bake to 205–210°F internal	Use a thermometer; don’t rely on crust color alone
Let it cool fully	Wait 2–4 hours before slicing
Use strong bread flour	High protein flour helps structure and rise
Feed your starter well	Ensure it’s bubbly and active