What makes a gummy loaf? I get asked this a lot so I thought I’d share some answers and possibilities here, there can be a few reasons:
Slicing into a loaf before it’s cooled enough will give you a lovely warm slice of fresh bread, but it won’t be at its best, it will end up gummy from the steam; I leave my loaves for hours and hours before slicing into them. That way they’re light and dry and the texture I want them to be. If you can’t wait, go for it, but just do keep this in mind.
Over proving can produce a moist crumb, if your loaf is wide and flat and pale on the outside with small holes and a slightly damp interior, it may well be over.
Under baking can produce a gummy interior. Try baking for longer.
Is your pan big enough for your loaf? If the pan is too small and your loaf doesn’t have the space it needs to grow as it bakes it will hinder the bake and prevent it from being fully baked inside.
Too much water can also produce a damp loaf. Try less water with your flour.
Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it’s baking too quickly on the outside. Trying reducing the temperature you’re baking at and bake for a bit longer. Experiment until you find the sweet spot, and take notes along the way.
Consider if you’ve added any inclusions? Have they added liquid to the dough you didn’t account for?
If you live somewhere humid and you’ve baked your lovely loaf and left it out for several hours to cool, the humidity can soften the crust and damped the loaf, try to catch it whilst it’s still crisp on the outside and store it in something that will repel moisture.
A gummy loaf could be as a result of one, or more, of these. As always, the best way to find your solution is to go through an elimination process and change one thing at a time and make notes, always make notes.
If all else fails, make toast. Dry your slices of bread out in the toaster and enjoy!
I hope this helps!
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Thanks a lot! very helpful!
I always end up with a gummy moist bread, I’ll try these suggestions.
Though I have a feeling the honey I add to my dough has something to do with that gumminess, but I can’t tell coz I never tried making a dough without honey.
Tqsm.. Today.. My bread is gummy.. Outside beautiful crust.. Inside gummy.. Still going to eat it anyway.
I hope it helps 🙏🏻🙏🏻
There’s a,ways an easy fix, hopefully my post helps 🙏🏻
Hello,
Thanks for the information on how to fix my gummy bread.
I believe the temperature is the problem. ( get a thermometer) 😊
I’ll try your suggestion tomorrow fingers crossed
Thanks again 🙏
Great, good luck 👍🏻👍🏻
What should the inside temperature be in Celcius
Hi, no idea, I never bother taking it. As long as your loaf sounds hollow when you tap the base, it’s good 👍🏻
I’m getting picture perfect loaves then letting them sit overnight but still gummy slightly moist on inside ?
This page will help https://foodbodsourdough.com/gummy-loaves/