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Sourdough · Fix it
Why is my sourdough crumb gummy
Last updated 23 August 2026
A gummy, damp crumb usually means the loaf was under-baked or sliced before it had fully cooled, since sourdough keeps setting internally as it cools. Bake a little longer and let it rest at least an hour, ideally two, before you cut into it.
Diagnose it
Which one matches your dough
| Symptom | Likely cause | Fix | Prevention |
|---|---|---|---|
| Gummy throughout, even after resting | Under-baked, oven ran cooler than expected | Extend bake time and check internal temperature | Use a thermometer to confirm doneness, not just colour |
| Fine at the crust, gummy near the centre | Cut too soon, still cooling and setting internally | Let it rest longer before slicing | Wait a full two hours before cutting |
| Gummy band just under the crust specifically | Hydration slightly high for your flour | Reduce hydration a touch next batch | Use the Hydration Calculator to match water to flour |
| Whole loaf feels dense and gummy together | Under-fermented as well as under-baked | Check both bulk time and bake time | Address fermentation and baking as separate variables |
Do this now
Fix a gummy loaf and avoid it next time
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1
Step 1
If the loaf is still warm, resist cutting it. Wrap it in a clean tea towel and let it finish cooling, ideally for the full two hours.
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2
Step 2
Check the internal temperature if you have a thermometer. A fully baked sourdough loaf should read around 96 to 99C in the centre.
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3
Step 3
If it's already cut and gummy, you can still toast slices, which drives off excess moisture and firms up the texture.
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4
Step 4
For next time, extend the bake by 5 to 10 minutes, especially if your oven runs cool or you're baking a larger loaf.
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5
Step 5
Check your hydration is appropriate for your flour too, since an overly wet dough can bake up gummier even with a full bake time.
Stop it happening again
Fix the cause, not just the bake
Gumminess is almost always a bake-time or cooling-time issue, but hydration that's too high for your flour makes it worse. The Hydration Calculator matches water to your flour's real absorption, so the crumb sets properly once it's out of the oven.
Common questions
FAQ
Why is my sourdough crumb gummy?
A gummy, damp crumb usually means the loaf was under-baked or sliced before it had fully cooled, since sourdough keeps setting internally as it cools.
How long should sourdough rest before slicing?
At least one hour, ideally two. Cutting into a hot loaf traps steam inside and gives a gummy texture even when the bread was properly baked.
What internal temperature means sourdough is fully baked?
Around 96 to 99C in the centre of the loaf. A digital thermometer inserted into the middle is the most reliable way to check without guessing.
Keep reading
Other pizza and sourdough fixes
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