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Gummy Crumb

Gummy Crumb: close-up of a gummy wet crumb interior
A wet, sticky band, often from cutting too soon or underbaking.

A texture fault where the inside of the bread feels damp, sticky, or doughy even after cooling. It often balls up when you chew it.

By Henry Hunter · Updated

Diagnose and fix

Bread is sticky inside

Wait for the loaf to cool completely before slicing. Cutting hot bread releases steam that should stay inside to set the crumb.

Gummy even after cooling

Likely underbaked. Bake until the center reads 205-210°F on a probe thermometer and the crust is deep brown.

Gummy streak or dense band near the bottom

Often underfermentation, or a rye or fresh-milled dough with high enzyme activity. Ferment fully, and for rye use enough sourdough acidity.

Connected terms

Hydration

Watch it at the bench

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

Go deeper

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Also covered in

Sources

  • The Perfect Loaf
  • The Clever Carrot