GummyCrumb.

You cut into the loaf and the inside is dense, wet, almost translucent. It collapses when you press it. It tastes fine, but feels wrong.

Watch: Gummy Crumb
sourdough fixes

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1. most common

   Cut too early

   The loaf is still finishing its bake after it comes out of the oven. Steam needs to escape and the starches need to finish setting — a process that takes 1–2 hours minimum. Opening it warm traps moisture inside. This is the #1 cause of gummy crumb and it's entirely fixable.
2. very common

   Underproofed dough

   If the dough didn't ferment long enough during bulk or final proof, the yeast didn't produce enough gas and the gluten structure didn't fully develop. The result is a dense, wet-feeling interior that never got the structure to bake through properly.
3. common

   Underbaked

   Even if the outside looks deep brown, the inside may not have reached baking temperature. Sourdough is done when the internal temperature hits 205–210°F (96–99°C). Without a thermometer, you're guessing.
4. occasional

   Too much hydration

   Very high hydration doughs hold more water, and if the bake isn't long enough to drive that moisture out, the result is a wetter crumb. This is flour-dependent — lower protein flours can't handle high hydration.
5. occasional

   Wrong flour

   Low-protein all-purpose flour (under 10%) lacks the gluten network to hold the crumb structure. It stays gummy because the structure was never strong enough to support an open bake.

1. Wait before cutting

   If the loaf is still warm, put it back on the cooling rack and walk away. 1 hour minimum. 2 hours is better. The crumb finishes setting as the loaf cools. This is not optional.
2. Check internal temp

   Use an instant-read thermometer. Insert into the side of the loaf at the thickest point. 205–210°F means it's done. Below 200°F, put it back in uncovered for 10 more minutes.
3. Toast the slices

   Not a fix, but a rescue. A gummy crumb toasts well. The heat drives out the moisture that should have left in the oven.

1. Extend bulk fermentation

   Add 30–45 minutes to your bulk fermentation time. Look for 50–75% volume increase and a domed, jiggly surface — not just a clock.
2. Bake longer, uncovered

   After removing the lid from your Dutch oven, bake uncovered for at least 20–25 minutes at 450°F. Pull when the internal temp hits 210°F.
3. Lower hydration by 5%

   If the problem persists, reduce water by 5% (e.g. from 75% to 70% hydration) to give the crumb a better chance of baking through.
4. Use higher protein flour

   Switch to bread flour (12–13% protein) if you've been using all-purpose. The stronger gluten holds the structure so moisture can escape properly.