My bread keeps coming out dense and gummy inside. Help!
I've been baking sourdough for 2 months and every loaf comes out dense with a gummy center even though the crust is perfect. I follow the recipe exactly — same flour, same hydration, same timing. I use a kitchen thermometer. The internal temp hits 200°F. What am I doing wrong?
1 Answer(s)
Dense + gummy center with a perfect crust is a classic sign of under-fermentation. Even though you hit 200°F internal temp, that's not the real issue.
Here's what's happening: Your dough isn't developing enough gas before baking. The crust sets early (that's why it's perfect) but the inside never fully expanded, leaving that gummy texture.
The fixes:
1. Bulk ferment longer. Instead of 4-5 hours, try 6-8 hours at room temperature. The dough should increase by 50-75%, not double.
2. Cold retard overnight. After shaping, put it in the fridge for 12-16 hours. Cold fermentation develops way more flavor AND gives the dough time to fully ferment. This is the #1 fix for gummy centers.
3. Score deeper. A shallow score won't let the dough expand properly. Cut at least 1/2 inch deep.
4. Steam is critical. Use a Dutch oven — it traps steam and gives you that oven spring. If you don't have one, put a pan of boiling water on the bottom rack.
Try the overnight cold retard first. It will transform your bread.