Causes and fixes for gummy bread crumb
A gummy crumb—moist, sticky, and often under-set in the center—usually indicates underbaking, excess moisture, or incorrect cooling. Identifying which is key to correcting the issue.
Primary reasons and remedies:
- Underbaking: If the internal temperature hasn’t reached about 190–210°F (88–99°C) depending on loaf type, the crumb can be gummy. Fix: Bake longer and use an instant-read thermometer to confirm doneness.
- Excess hydration: Too much water relative to flour creates a wet center. Fix: Reduce hydration slightly or adjust flour measurement by weight.
- Insufficient gluten development: Weak structure can’t support moisture distribution. Fix: Knead longer or use stronger flour; incorporate stretch-and-folds to build strength.
Other contributing factors:
- Too-large loaf size: Overly thick loaves may bake on the outside before the center sets. Fix: Divide into smaller loaves or bake at a slightly lower temperature longer.
- Cooling too quickly or slicing early: Cutting into warm bread releases steam and can make the center seem gummy. Fix: Cool completely on a rack—ideally 1–2 hours—before slicing.
- High sugar or fat content: Enriched breads retain more moisture and may need longer baking at moderate temps to set.
Practical troubleshooting steps:
- Use a thermometer to check internal temp: aim for 190–200°F (88–93°C) for enriched loaves, up to 205–210°F (96–99°C) for dense wheat or gluten-free breads.
- If underbaked, return loaf to oven and tent with foil if crust is already dark.
- Note recipe changes—substituted flours or extra mix-ins may require hydration and time adjustments.
Addressing bake time, dough strength, and cooling practice will resolve most gummy crumb issues and produce a well-set interior.