My sourdough has a gummy or moist interior even after cooling – what causes this and how can I fix it?

Question

Does your sourdough have a gummy or moist interior even after cooling? Learn what causes this texture issue and how you can fix it in your next bake.

Answer 1

A gummy sourdough interior is often caused by underbaking, insufficient gluten development, or too much moisture in the dough. To fix it, bake longer at a slightly lower temperature, improve your kneading or fermentation process, and reduce hydration if necessary.

Detailed Explanation:

A gummy or moist interior in sourdough bread, even after cooling, is a common problem with several potential causes. Let's break them down:

1. Underbaking: This is the most frequent culprit. The internal temperature of the bread needs to reach a certain point to fully gelatinize the starches and evaporate excess moisture. If the bread is removed from the oven too early, the inside will remain gummy. Use a digital thermometer to check the internal temperature; it should be around 205-210°F (96-99°C).
2. Insufficient Gluten Development: Gluten provides the structure that holds the bread together. If the gluten isn't developed enough through kneading or proper fermentation, the bread won't be able to support itself, leading to a dense, gummy texture. Ensure you're kneading the dough adequately or using techniques like stretch and folds to build strength.
3. High Hydration: Sourdough often has a higher hydration level than other breads, which can contribute to a moist crumb. If your recipe has a very high water content and you're struggling with a gummy interior, try reducing the hydration slightly in your next batch.
4. Insufficient Fermentation: Proper fermentation is crucial for developing the flavor and texture of sourdough. Under-fermented dough can result in a dense, gummy crumb. Ensure your starter is active and that you're allowing the dough to ferment for the appropriate amount of time, based on your kitchen temperature and starter activity.
5. Cutting Too Soon: Even if the bread is fully baked, cutting into it while it's still warm can cause the interior to compress and become gummy. Allow the bread to cool completely on a wire rack before slicing.

Pro Tip:

If you suspect underbaking, try tenting the bread with foil during the last part of baking to prevent the crust from burning while allowing the interior to fully cook. Lowering the oven temperature slightly (e.g., from 450°F to 425°F) can also help ensure even baking.