Rope
Bacterial spoilage that makes the crumb sticky and stringy.
A bacterial spoilage in bread caused by Bacillus bacteria, such as B. subtilis, whose spores can survive baking. As the loaf sits, usually in warm, humid weather, they break down the crumb, which turns sticky and stringy, pulling into threads when you tear it, with a sweet, overripe-fruit smell. A ropy loaf should be thrown out. Sourdough's acidity, clean equipment, cooling bread properly, and storing it well all help prevent it.
By Henry Hunter · Updated
Henry's notes from the bench
- If you tear a loaf and see fine threads stretching between the pieces, don't taste it to check. Your nose will tell you, and it goes in the trash.
Diagnose and fix
Crumb is sticky and stringy and smells sweet, like overripe fruit
That's rope. Throw the loaf out and don't eat it. Wash bowls, boards, bread boxes, and anything else the bread touched.
Rope keeps showing up in summer
Cool loaves on a rack until fully cool, then store them so they don't sit warm and humid. Freeze what you won't eat in a day or two.
Rope in yeasted loaves but not in sourdough
Acidity slows these bacteria. Sourdough fermentation helps, and some bakers add a little vinegar to yeasted doughs in hot weather.