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Dense Crumb

Dense Crumb: sliced loaf with a dense tight crumb
Tight and heavy, usually from too little fermentation or weak gluten.

A bread interior that lacks air bubbles and feels heavy or brick-like. It is one of the most common issues for beginners.

By Henry Hunter · Updated

Henry's notes from the bench

  • If your starter wasn't doubling in size before you used it, your bread will likely be dense. Healthy starter = airy bread.

Diagnose and fix

Heavy, tight crumb with few holes

Most often underfermentation. Make sure your starter is peaking and let bulk go until the dough is airy and domed, not just by the clock.

Dense and flat, spreads on the counter

Overproofing or weak gluten. Add a set of folds, shorten the final proof, or cold proof so you have more control.

Dense whole grain loaf

Whole grain flour needs more water and often a shorter fermentation. Try an autolyse or a bran soaker and watch the dough closely.

Connected terms

Proofing
Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

Sources

  • The Clever Carrot
  • The Perfect Loaf