You spent hours - or even days - feeding your starter, mixing the dough, waiting for fermentation, shaping, and baking.
Then comes the best part: slicing into the loaf.
But the inside feels dense and rubbery.
What went wrong?
Every stage - from fermentation to baking and cooling - plays a role in the final crumb.
The trick is figuring out which step affected yours.
Kitchen Tips
- Watch the dough, not just the clock.
Look for a visible rise and aeration before ending fermentation. - Bake beyond surface color.
A browned crust does not always mean the center is fully baked. - Cool before slicing.
Let the crumb finish setting before cutting into the loaf.
Read the Crumb
The inside of the loaf can offer useful clues.
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If the bread feelsโฆ |
Check theโฆ |
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Dense and tight |
Fermentation time |
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Sticky or gummy |
Baking and cooling |
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Tough and dry |
Hydration or excess flour |
|
Flat with little rise |
Fermentation and dough strength |
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Crisp outside but wet inside |
Baking time |
Frequently Asked Questions
Q: Is sourdough supposed to be chewy?
A: Slightly, yes. The crumb should feel elastic rather than rubbery or gummy.
Q: Should I add flour if my dough is sticky?
A: Not immediately. Sticky dough can be normal, especially with higher-hydration recipes.
Q: How long should sourdough cool before slicing?
A: Wait until the loaf has cooled completely. Larger loaves may need several hours for the crumb to finish setting.
