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crumb

Why is the crumb of my bread gummy?

A gummy crumb means the loaf is either under-baked (below 200°F internal temp) or was sliced before fully cooling.

Key Takeaways

  • Use a thermometer
  • Cool at least 2 hours

Problem

Cut crumb feels sticky or doughy in the center.

Symptoms

  • Sticky crumb
  • Wet center
  • Heavy slices

Likely causes

  • Under-baked

    Internal temp must hit 200–205°F.

  • Sliced too early

    Cutting hot bread traps steam in the crumb.

Solutions

  1. 1

    Bake longer

    Use a thermometer; pull at 205°F.

  2. 2

    Cool fully before slicing

    Wait 2 hours minimum.

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Frequently Asked Questions

200 to 205F. A gummy crumb almost always means the loaf came out below 200F, and a thermometer is the only reliable way to know. Pull at 205F to be safe.

At least two hours. Cutting a hot loaf traps steam inside the crumb, and that steam is what makes the center feel sticky and doughy even when the bake was fine.

Then it was almost certainly sliced too early. Under-baking and early slicing produce nearly identical symptoms, so if the thermometer says the bake was right, the cooling is what to change.

Usually not. Higher hydration makes under-baking easier to do, but the fix is still more time in the oven and more time cooling, not less water.