Troubleshooting Dense, Gummy Bread

Dense, gummy bread is almost always one of three things: under-fermented dough, under-baked loaf, or too much moisture in the recipe. The fix depends on diagnosing which problem you have.

Under-fermentation: the dough didn't rise enough before baking. Signs include small, tight crumb, pale crust that doesn't spring back when pressed, and a slightly raw taste. Fix: extend bulk fermentation — the dough should feel airy and jiggly, not just slightly larger. The poke test should leave an indentation that slowly springs back.

Under-baked: the crust looks done but the interior is still wet. Internal temperature should reach 200-210°F for most hearth-style breads. If you don't have a thermometer, the bread should sound hollow when tapped on the bottom. A gummy crumb that sticks to the knife when you cut it is the tell.

Too much moisture: the recipe hydration is too high for your flour or technique. Different flours absorb different amounts of water — bread flour absorbs more than all-purpose. If you're getting consistent gumminess with a high-hydration recipe, try reducing water by 10% and see if the result improves.