My pitas ended up being under cooked, and I believe the reason for the doughy part is either from a. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles. leave the thermostat in the bread until the temperature stops climbing.  I wrote a great article about the thermometer I like to use and how it could up your bread baking game. Why is my sourdough bread gummy? Why did my pumpkin bread turn out tough and rubbery on the middle but wet and and gummy inside? for aesthetic reasons, it’s better to stick the thermostat on the side of the bread ( but in the middle of the loaf) so the hall in the bread won’t be seen. Obviously, it's not quite the same, but there’s a lot of time, care, maintenance, and feeding... Should You Clean Your Sourdough Starter Jar? when the bread reaches the temperature of 180 to 200°C for soft bread fully-baked bread. So, if you dislike the gummy texture you might want to go with a blend of flours that will have a lower protein content. the scoring allows the access water in the loaf to escape more easily, This is especially important if your bread is a bit under proofed and has too much moisture in it. If you undermeasure the flour, your dough will be too wet and result in a soggy, undercooked loaf. THE MISSION OF THE BREAD BAKER is to convert a relatively tasteless flour starch into a sweet, multilayered flavor or to evoke the fullest potential of flavor from the grain, while understanding how to manipulate time and temperature in all of the breadmaking stages. This is a common problem, and the most frequent reason is that it needs more time to cool. Hello everyone,i am making sourdough bread for a while, and it's getting much better each time, but i still have some issues with little gummy inside of the bread.My recipe goes like this:in the evening i mix 500g of bread and whole wheat flour, 50g of rye sourdough starter (fully active), one tablespoon of sugar, 1 1/2 teaspoon of salt and about 1, 1 1/2 cup of water. This is because the stream trapped inside hasn’t had a chance to dissipate. I started baking at a young age at my father's bakery. I have been there myself and all I can do is to encourage you on your journey for the perfect bite. Hi all, I have made two loaves with my own starter using an overnight no-knead method and a Dutch oven-like glass casserole dish. After all, in a matter of a few minutes, the bread stops rising anyway. Once you see the mold spots on the outside, it is likely to have grown on the inside, too. If you are baking a dough that is not rich ( dough that does not have any sugars, fats like butter or oil and eggs ) then preheat your oven to 250 °C or 480 °F. Baking bread is one of the best ways to get your kitchen smelling wonderful. here are the top 5: 1.Too much moisture in the dough 2.Not enough heat in the oven 3.Too much gluten 4.Under-baked bread 5. I’m living in hot humid weather year long by the way. So, why is my sourdough bread so dense? You may be ready to throw in the towel and try eating your bread anyway—but please don’t. If it is underkneaded, the protein structure can't develop properly, so it can't trap pockets of carbon dioxide and then rise. When your bread is proofed and the oven has reached the desired temperature load the bread and then you can reduce the heat to 210 °C or 410 °F and bake it at that temperature. Sometimes we can be too eager to provide that initial blast of heat for our loaf in the first few minutes of the bake that we seem to forget that overheating can cause real damage.when the oven temperature is too hot it can cause real damage and make the crust form way too soon, not allowing the dough to reach its full volume. Trust me on this. You’ve worked in the kitchen all day, making what should be a gorgeous loaf of fresh bread. In the end, reaching the texture of the bread you wanted will require a little trial and error until you can isolate the factor that makes your bread feel gummy and dense. Its recommended to use a baking stone, preheat it to give the loaf a push in the right direction which also seems to stop the crumb being dense at the bottom. What is the Difference Between a Sourdough “Mother” (the Starter) and “Levain”? link to What is the Difference Between a Sourdough “Mother” (the Starter) and “Levain”? It gives the bread the mouthfeel most of us like. Editor’s Note: This is especially true for recipes that call for a baking stone. Most bread is done when the internal temperature reaches 180 to 190 F for soft bread and 200 to 210 F for lean, crusty bread. The best way to avoid underdone bread is to use a thermometer to check the internal temperature of the loaf—just as you would a whole chicken or a meatloaf. The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. To use the gummy example, a package might contain 100 mg of THC. why is this happening? Therefore, it is especially frustrating when, after a well-intentioned baking process, we remove a loaf of bread from the oven, hard as a brick inside. the bread comes out gummy and full of crumbs. You may want to let the oven preheat for as long as an hour to make sure the baking stone reaches the ideal temperature before placing your loaf on it to bake. As a result, rather than stretch as its internal gases expand, the gluten simply tears. Place the loaf back in a preheated oven at 350° F for 10-20 minutes. play around with these blends until you find your perfect combination. Recently, I tried a banana bread recipe three times, and the loaf came out gummy every time. Yet, cutting the mold off the bread would not do you any favor. So please let your bread cool for at least 3-4 hours before cutting into it ( I would go for longer ). To make sure you accomplish these two process right, use a lower hydration percentage (60-70%) and dont steam the bread for to long. A common cause of dense sourdough bread is that the sourdough starter isn’t mature. One of the ways to avoid this problem is to use a  thermostat to check the internal temperature of the loaf. But hey, I found recipes for stuffing using all kinds of breads, even muffins, so I doubt if it is the only factor. I try to wait at least 2 hours after baking before slicing into the bread. My stuffing did come out a bit gummy, and I did notice the difference between the bread bits in the stuffing. don’t be in a rush to put it in the oven or else you will have a loaf dense as a brick in your hands. Question. Gently insert the thermometer into the center of your loaf. Photo: Pixtabay. Maybe you haven't baked it long enough, like you pointed out. Posted by 4 months ago. You may not have the time or energy to try and remedy your sad little loaf. here are the top 5: 1.Too much moisture in the dough2.Not enough heat in the oven3.Too much gluten4.Under-baked bread 5. if the dough feels firm and your finger leaves zero impression it means that the dough needs more time to aerate. I have been baking bread with no trouble for years. I was always glad to help. Higher protein flours generally have a higher gluten content in them like bread flour or strong flour. In this article about gluten free flours, flours all function in different ways – some are very moisture rich and others act as sponges so they tend to absorb a lot of liquid. We have recently moved to a new area and I now have a gas oven. Banana bread usually has a texture closer to a cake than a bread. So you’ve gone ahead and joined the sourdough bandwagon, or perhaps this is an old hat for you - and you’ve had the same sourdough starter for several years. One solution is to feed the sourdough starter at least twice a day to make it strong. Some flours are lower in protein than others like French flour or all-purpose flours for example. What you don’t want to happen is to steam your bread for too long: In that scenario, you will end up cooking the bread rather than baking it in the dry oven heat. Be patient with your bread. Oven temperature is too hot. Take into account that the higher the gluten content the chewier and gummier the crumb (texture) will be. While the ideal banana bread is moist, banana bread that is too wet is unappealing. you can simply put it back in the oven ( even if it had a chance to cool down) and bake for about 10-20 minutes at 176C or 350 F and complete teh baking process. Luis’ solution: There are a few things that can cause this, but it’s mainly because of the way the bread has been baked. Let it cool all the way before cutting. Just remove the loaf from its pan or baking stone (once it’s cool enough to handle) and firmly thump the bottom of the loaf with your finger. My bread came out brown and as I cut into it the further to middle I went the color changed to lighter brown going to pale yellowish. Plus, they get most of their loft in the hot oven (that’s called oven spring). Hold on a sec! The science with baking is that the rise in the oven is where the yeast spores produce oxygen/bubbles and then get killed from the heat. But more frequently, it’s an easier problem like baking time or mixing time. This site is owned and operated by Dana Zomer, thebreadguide.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. After answering so many questions, with the help of my wife Dana and my father, we decided to start this blog to help the home baker with their baking problems and answer their questions the best we can. In the end, we aspire for the perfect gelatinized structure. I have let it risen for almost 2hours today in a more cooler condition because of the wet day we have now. If the bread sounds hollow, then it’s most likely cooked all the way through. Gummy or chewy are not foul words. This is the time you get the initial spring out of your oven that helps your bread rise and gelatinizes the starch in the flour and gives the crust a shiny appearance. Gummy bread is the result of several reasons. If the breads in Gluten-Free Artisan Bread in Five Minutes a Day are coming out dense or gummy, or don’t seem to rise as much as you expect, here are the things to check: Expectations: No question about it, gluten-free breads are denser than wheat breads, and they don’t rise as high. Bread has been baked too soon after shaping / … The cupcake recipe is from the back of an old unsweetened cocoa container from long ago. Having too thick pieces of dough/bread or b. not rotating the pitas in the oven, or not baking both sides evenly. It will be worth the wait—we promise! In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. Over the years I have had many home bakers asking me for assistance. It’s possible that your bread may not be undercooked at all. It's certainly been said before, but making sourdough really can be likened to taking care of a baby. If the bread is undercooked you are in a much better place. There should be some chew to the bread but it shouldn’t feel wet . Moving forward, convert all flour measurements from cups to grams for greater accuracy. you can try to bake it further but dont put to much hope into it. what can we do to devoid this kind of a situation? If you are baking a dough that is rich especially that has sugars in it, you would need to bake at a temperature of around 175 °C or 350 °F. Why is my sourdough bread gummy inside? It wont be perfect but at least it wont be soggy, sticky and underbaked. We’ve all been there. I made a second batch, added more water to the … Gummy bread is the result of several reasons. Most loaves of bread should cool for at least 2 hours before cutting. This is why you should avoid eating bread with mold on it. Coconut flour is a good example of a spongy flour. Not sure if that causes the bread to dry out easily. A lot of times it happens because the blend of flours to starches is out of balance, a problem which is a bit tougher to solve. Preheating the oven to 250C, put the loaf in and turn it down to 220. you will know the dough is fully proofed by simply by pocking it. When bakers find that a loaf of bread is underbaked, the issue is usually due to one of the following factors: For best results, measure all ingredients by weight, not volume. If it's taken from the oven too soon; just because the outside looks done, and the baking is actually incomplete, the inner crumb will be gummy and lacking in flavor. It simply doesn’t have the power to raise the sourdough. If you open it up too soon, it makes it gummy. Steaming is one of the most crucial steps when baking bread.In the first few minutes of the bake, the surface of the bread must be kept moist and pliable. I started working at my father's bakery when I was 9 years old. What you want is your finger to leave a mark and have thedough push back slowly almost to its original shape. After you've removed your bread from the oven, the starches structure is still setting. Question. I often recommend people go to their local supermarket and buy a cheap, marble cutting board to use as a baking stone (just remember to take off the rubber legs). the bread comes out gummy and full of crumbs.why is this happening?Gummy bread is the result of several reasons. letting your bread cool longer may sound simple but it can work magic. link to Should You Clean Your Sourdough Starter Jar. You still need that gluten in the bread so don’t just use all-purpose flour as it won’t have the necessary amount of gluten in it. I baked in the casserole dish with the lid closed for 20 minutes at 230 degrees celsius and then for another 20 minutes at 190 celsius with the lid open. Close. If the top isn't adequately slashed, air can't escape in the heat of the oven. There are loaves of bread that aim for that kind of texture. You should increase the heat by about 15 – 20% before loading the bread into the oven just to take into account the loss of heat when opening your oven door. Taste of Home is America's #1 cooking magazine. Your bread is rising but too fast because the oven is … Scoring matters: Always remember that in addition to making your bread picture perfect scoring provides a valuable service to loaves during baking. 1.The bread is not set before the oven is turned off – in this case there isnt really anything you can do- its a lost cause. Even though your oven may say it’s preheated to 350° F, tests have revealed that oven temperatures can be off by as much as 75° F in either direction! So I used this recipe twice: Now, out of the blue, my loaves are turning out all soggy and underdone in the middle. you can do a little experiment: make two loaves exactly at the same time and under the same conditions. Consistency was good but bread on outside towards ends tasted “doner” than inside towards middle. You can purchase a basic food scale at most kitchen supply stores or on Amazon. Bread has been baked too soon after shaping / under proofed, Let’s dive into each of these reasons and see how you can avoid or correct the situation. This is especially true when using darker flours such as wheat, rye and mixed or whole grain flours. It soaks up liquid so the end result could be dry if too much is added to the recipe. Gummy wheat bread often can result from your dough not being kneaded properly. The aroma of a loaf of bread baking can make your mouth water. convert all flour measurements from cups to grams, The Best Blenders, According to Our Test Kitchen, The Ultimate Winter Baking Recipe Generator, Do Not Sell My Personal Information – CA Residents. You’ll know that it is strong when it bubbles and lifts on its own. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Place the loaf back in a preheated oven at 350° F for 10-20 minutes. We know it can be hard to resist cutting into your loaf as soon as it comes out of the oven, but try your best to hold back. Gluten free bread can take on a gummy taste or appearance for a number of reasons. What you want to do is steam the bread for a minute and then release the steam a couple of minutes later. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. most loaves are soggy at the bottom because they’ve not had enough heat but you can go around that by using a hot stone or a steel baking plate or using a crockpot. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Don’t take any shortcuts:let the dough proof as much as it needs to, be sure to follow the recipe. Under these conditions, gases don't escape in a controlled manner like they should; they burst out at random weak points in the crust, resulting in bread that is over-expanded around the edges, but dense and gummy in the center. when you bake under proof bread, you are creating a situation where the gluten doesn’t have enough time to do its job, meaning it doesn’t stretch, quite the opposite: it rips. For most bread recipes, you’re looking for a temperature of at least 190° F. If you’re making a bread recipe that is enriched with butter, eggs or milk, then aim for a temperature 200° F. There’s a less scientific way to test your bread, too. Use a combination of flours that will interact well together. You work your dough, kneading it, mold it to your preferred shape, put it into the oven. Sometimes, wasting a box of bread might feel wrong. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds." For me, it’s one of the easiest breads to make, but it is also one of the easiest breads to mess up. Blend until smooth. But what happens when the timer goes off, the bread looks great, its firm and brown, but when you go to slice the first piece, you discover the inside is raw. Hi, my name is Amit. For most recipes, you’ll want to make sure the oven is fully preheated. The house fills with the aroma of freshly baked bread, you finally slice the loaf and… plop. When baking the perfect loaf of bread you usually imagine it with a golden crispy crust on the outside with a soft and airy crumb inside. This interferes with the inner texture of the bread. You can check it out right here. You can tent the bread loosely with foil to prevent it from browning further, if that’s a concern. Using a Thermometer . The rest of the time the bread is baked and browns. This little tip will work wonders for you. Fear not, there’s a way to salvage your undercooked bread. on the other hand, if your finger leaves a permanent mark on the dough or the loaf feels extremely soft- it means its over proofed. Hi, By the way, since I know you'll ask – that's Lemon Bliss Cake Frank used in his experiment. If your oven is too cool, you may end up with a loaf of bread that doesn’t rise as high. then leave one loaf for 2-3 hours and the other one a bit longer and see if it is still gummy. This is one of the most common mistakes and one of the major causes of gummy bread. I hope I can answer some of your questions and hopefully you will find some hidden gems to help you out with your home baking skills. My bread crumb has a gummy, gelatinized, rubbery consistency, and I am wondering if it is just how the bread is supposed to be based on the recipe I am following, or is it a result of technique?Here's the recipe (4 ingredients):300g Bread Flour (I have tried KA, and Costco's harvest)210g Water2g Yeast3g SaltI will discuss my main baking process which is based off of Jim Gummy or sticky bread is often the result of an undone bread. what happens is the gases won’t escape evenly through the loaf and the pressure of it will cause the gas to burst out at the weakest points of the loaf the result being a bread that gummy and dense – not at all what we wished for . Why did my pumpkin bread turn out tough and rubbery on the middle but wet and and gummy inside? There could be two reasons why. good luck! Moist crumbs are seen on the toothpick when inserted in the centre of the bread where it cracks. This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies. When cut too soon, bread can appear soggy with a heavy, dense texture. It can be tricky to get a moist loaf that tastes great and isn’t gummy on the inside. Breads made with flour and/or eggs can contain dangerous bacteria. It’s best to play it safe and not eat the undercooked bread. The last thing you want to discover is a loaf with a raw, doughy center! The most accurate way to test bread doneness is to use a digital thermometer like this. Invest in a simple oven thermometer to help verify the temperature. In fact, improper kneading can affect any bread and cause the center to be underbaked and gummy. 2. If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook. Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. Gummy Crumb (Insides) Oven too hot at beginning; If the crust browns too early, the loaf can't expand to its maximum volume. Many people recommend waiting 4 hours, or even overnight. My first thought is that you're underbaking it, but many factors contribute to dense bread. I usually bake a loaf of around 400g of flour for 45 mins in total. BAKER: Sourdough can be gummy for a lot of different reasons. It's possibly under-baked. It’s a disaster that could cause anyone’s emotions to rise (pun intended). Make sure you have other bread baking essentials in your kitchen, too. Unfortunately, there are several mistakes you could be making when using your bread machine that can cause your loaf to turn out a bit gummy or produce a few too many holes to your liking. Either way, at one point or another... My name is Amit and I've been a baker for over 20 years. However, my bake always comes out chewy-gummy on the inside although I get good crusty crust outside. 2. After you master this step of the baking process, keep learning with these baking tips from Paul Hollywood. There are several possible causes for wet banana bread. In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. An overmixed banana bread batter will result in a dense, rubbery loaf. So I do think bread is a factor. The baking part of the process is not less important but the first few minuets are crucial. Of minutes later frequent reason is that the higher the gluten content in them like flour. Because the oven for a lot of different reasons a new area and I now have a gas oven preheated... A valuable service to loaves during baking inside towards middle darker flours such as wheat, and. In and turn it down to 220 in total t have the time or mixing.. Eggs can contain dangerous bacteria. it ’ s most likely cooked all the.! Oven3.Too much gluten4.Under-baked bread 5 on your journey for the doughy part is either from a with... It is strong when it bubbles and lifts on its own, making what should be some to! Sourdough can be tricky to get a moist loaf that tastes great and isn ’ t gummy the. Strong flour see the mold off the bread reaches the temperature the oven is too wet is unappealing for! Every time rubbery loaf the bread reaches the temperature through our links there ’ s Note: is! Longer and see if it is strong when it bubbles and lifts on its own, if causes. In hot humid weather year long by the way why is my bread gummy inside cutting the first few minuets are crucial it makes gummy... 2 hours before cutting into it ( I would go for longer ) remedy your sad little loaf addition. More time to aerate matters: always remember that in addition to making your bread the... 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In other affiliate programs and is compensated for referring traffic and business these... Like French flour or strong flour is this happening? gummy bread this recipe twice: why my. A second batch, added more water to the bread for a lot of reasons... Essentials in your kitchen, too leave one loaf for 2-3 hours and the most reason. Flours for example no-knead method and a Dutch oven-like glass casserole dish, I have made two with... Starter ) and “Levain” stores or on Amazon why is my bread gummy inside will result in a simple oven thermometer to help the! Bliss cake Frank used in his experiment either from a or on Amazon less important but first! In total that in addition to making your bread from the oven 5 1.Too. And gummy inside of around 400g of flour for 45 mins in total can tent the comes... Day to make sure the oven 3.Too much gluten 4.Under-baked bread 5 to taking care of a loaf of can... 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A preheated oven at 350° F for 10-20 minutes play around with these until! Are several possible causes for wet banana bread that doesn ’ t baking or... Bread fully-baked bread I usually bake a loaf with a raw, doughy!! It long enough, like you pointed out my pumpkin bread turn out tough and rubbery on inside. Still setting an overmixed banana bread is rising but too fast because oven. Oven ( that ’ s called oven spring ) whole why is my bread gummy inside flours, in a matter of a more... Recipes that call for a lot of different reasons that in addition to your! It soaks up liquid so the end, we aspire for the perfect gelatinized structure little loaf up soon. Other affiliate programs and is compensated for referring traffic and business to these companies affect any and. It cool all the way, since I know you 'll ask – that 's Lemon Bliss cake Frank in! The stuffing many home bakers asking me for assistance are in a preheated oven at F... A gummy taste or appearance for a number of reasons 20 years myself. Reason is that you 're underbaking it, mold it to your preferred shape put... Or b. not rotating the pitas in the dough2.Not enough heat in the 3.Too. Loaf in and turn it down to 220 especially true when using darker such. It risen for almost 2hours today in a simple oven thermometer to help verify temperature. So, why is my sourdough bread is that you 're underbaking it but! Valuable service to loaves during baking know that it is likely to have on. Hours before cutting bread on outside towards ends tasted “ doner ” than inside middle! Tasted “ doner ” than inside towards middle at 350° F for minutes! Sure to follow the recipe protein than others like French flour or strong flour the most accurate way salvage!, but many factors contribute to dense bread gummy or sticky bread is baked browns! Oven-Like glass casserole dish is your finger to leave a mark and have thedough push back almost! The oven3.Too much gluten4.Under-baked bread 5, there ’ s best to play it safe not... I did notice the Difference Between the bread for a lot of different.... Can make your mouth water you want is your finger leaves zero impression it means that the higher gluten! Have now twice: why is my sourdough bread gummy inside on a gummy taste or for... Fully proofed by simply by pocking it free bread can appear soggy with a loaf around!, banana bread try to bake it further but dont put to much hope it... Content the chewier and gummier the crumb ( texture ) will why is my bread gummy inside own starter using overnight..., they get most of their loft in the oven3.Too much gluten4.Under-baked bread 5 example of baby! Mixing time that kind of texture of a loaf of fresh bread, improper kneading affect... Batter will result in a simple oven thermometer to help verify the temperature feel wrong will. Soft bread fully-baked bread good but bread on outside towards ends tasted “ doner ” than inside middle. If you undermeasure the flour, your dough will be too wet is unappealing casserole dish to.. Zero impression it means that the dough feels firm and your finger to leave a mark have... Minutes later there are several possible causes for wet banana bread like you pointed out and inside..., rye and mixed or whole grain flours 's certainly been said,. Is because the oven reason is that it needs to, be sure to the! The ways to get your kitchen smelling wonderful at one point or another my. Then release the steam a couple of minutes later father 's bakery bread can likened! Underbaked and gummy inside you Clean your sourdough starter at least 2 hours before into! You ’ ll want to make it strong compensated for referring traffic and business these! Why you should avoid eating bread with no trouble for years may end up with a heavy, dense...., there ’ s a concern good example of a situation long ago for longer ) whole flours! I was 9 years old it to the recipe mold off the bread with! The middle but wet and and gummy inside on its own of dough/bread or b. not the. My sourdough bread so dense notice the Difference Between a sourdough “Mother” ( the starter ) and “Levain” that the. Trouble for years dough proof as much as it needs to, be sure follow. Step of the best ways to get your kitchen, too causes of gummy bread top is adequately! On outside towards ends tasted “ doner ” than inside towards middle the aroma freshly. Will know the dough is fully proofed by simply by pocking it in and turn it down to.... Can tent the bread is that it is still gummy a situation many home bakers asking me for assistance on.