🌟 Consider if you’ve added any inclusions? Have they added liquid to the dough you didn’t account for? Experiment until you find the sweet spot, and take notes along the way. Trying reducing the temperature you’re baking at and bake for a bit longer. 🌟 Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it’s baking too quickly on the outside. 🌟 Too much water can also produce a damp loaf. 🌟 Is your pan big enough for your loaf? If the pan is too small and your loaf doesn’t have the space it needs to grow as it bakes it will hinder the bake and prevent it from being fully baked inside. 🌟 Under baking can produce a gummy interior. 🌟 Over proving can produce a moist crumb, if your loaf is wide and flat and pale on the outside with small holes and a slightly damp interior, it may well be over. If you can’t wait, go for it, but just do keep this in mind. That way they’re light and dry and the texture I want them to be. 🌟 Slicing into a loaf before it’s cooled enough will give you a lovely warm slice of fresh bread, but it won’t be at its best, it will end up gummy from the steam I leave my loaves for hours and hours before slicing into them. What makes a gummy loaf? I get asked this a lot so I thought I’d share some answers and possibilities here…there can be a few reasons:

Sourdough bread flat