Why is my sourdough gummy inside even when it's fully cooked?

You waited through the bulk ferment, got amazing oven spring, and the crust sounds hollow when you tap it. But when you slice into it? The crumb is sticky, wet, and leaves gummy residue on your knife.

This is one of the most frustrating sourdough mysteries, and it almost always comes down to three common mistakes.

❌ The Top 3 Reasons Your Crumb Turns Out Gummy

1. Cutting the Loaf While It's Warm: This is the #1 culprit! Bread continues cooking and setting its interior structure as it cools. Slicing into a hot loaf releases trapped steam instantly, causing the starches to collapse into a gummy gel.
2. Under-baking the Interior: A deep golden crust doesn't always mean the center reached temperature. If the internal temperature doesn't hit 205°F–210°F (96°C–99°C), the moisture won't fully bake out.
3. Over-proofing the Dough: Excessively proofed dough breaks down gluten networks, causing the loaf to lose its ability to hold structure and hold onto excess liquid.

💡 The 3-Step Fix for an Airy, Dry Crumb

• Patience is Key: Let your loaf cool on an elevated wire rack for at least 2 to 4 hours (or until completely room temperature) before making that first cut.
• Use a Digital Thermometer: Check the internal temp before pulling it out of the oven. Aim for a solid 208°F in the thickest part of the loaf.
• Bake Low and Slow at the End: If your crust is getting too dark before the center finishes, drop your oven temp by 25°F for the final 10–15 minutes of baking.

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