The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast bread is turning into gum in two days

fmgjcoppens's picture

Yeast bread is turning into gum in two days

Hi everyone,

I have a little problem with some breads and I havn't a clue what's causing it. I've searched this forum for some time trying different keywords but I didn't came across similair problems. However, it just may be a common problem and I may have overlooked. My apologies for that in advance.

The problem is that the inside of my bread turns gum-like after a day or two. The bread is fine and delicious initially. I've used the following formula:

90% wheat 
10% whole grain rye 
66% water
2% salt
1% yeast (instant)

I've let the dough leaven for at least 8 hours in the fridge (to increase complexity of the flavour, as I was lead to believe). Then baked it at 180 degrees Celsius for 45 minutes (the crust is burnt before the inside is ready when baking at 230 degree Celsius). 

What could be the cause of this? I'm also fairly new to bread making, so be gentle on me with the tech talk and abbreviations (I learn quickly though) ;)  I also do not use a bread machine or other automated devices;  just my hands, a bowl and a dough scraper.

Could it be that the bread needs some extra time in the oven? Did I use to much water? Did I let it leaven too long?

Thanks a million for your help,


Nickisafoodie's picture

buy a probe themometer.  after baking for 35 minutes and the loaves are set, quickly open oven door and insert probe into the center of the loaf.  Bake until internal 96C (205F).  this should not be happening and at your bake temp, 45 minutes doesn't sound long enough (which of course also depends on the size of your loaves.  Make sure you preheat the oven for 30 minutes if no stone and at least 50 minutes or more if using a stone.  Suggest preheating at 200°C (400°F) and once loaves are in, reduce to your temp.  Loaves should be in center to bottom third of oven.  Hope this helps...

fmgjcoppens's picture

Hi Nick, fortunately I already have a probe thermometer, only never used it for that purpose. I will try your suggestions tomorrow and let you know how it worked out. Thanks.

Yerffej's picture

I suspect that your bread is not thoroughly baked.  Follow the good advice already given here.


Chuck's picture

"Gummy" can be a couple different things. Sometimes it's "not baked until really done". But sometimes it's "mold is a-comin'"; if left another day the bread may start to show colored patches. Or it can be a combination of the two.

Yeasted breads with only the basic ingredients don't tend to keep very long no matter what; I suspect this is partly a matter of resetting your expectations. A Parisian for example may buy a fresh baguette in the evening because the one bought that morning is already stale (of course the baguette shape makes the problem even worse than it would be otherwise). Search "shelf life" (and "storage" and "freezer" and "stale") here for copious discussions.

("Storebought" breads often have a much longer shelf life. But you don't want to know why, and you don't want to do the same things:-)

There are various things you can do to increase shelf life of yeasted bread a little, including: store in a bread box (no drafts, but not tightly sealed either) not in the refrigerator or in a sealed plastic bag, add a little fat to the recipe (olive oil?, lecithin?), make the dough a bit more acidic (a teaspoon of vinegar per loaf?). With clever use of your freezer, you should be able to bake only once a week.

(Note that sourdough tends to keep much longer than yeasted, probably because acidity makes a big difference.)


RobynNZ's picture

I wonder if you have checked the temperature of your oven? It seems the temp dials on many ovens are not accurate. Pop an oven thermometer in the oven on the shelf you use for baking your bread and keep an eye on it as your bread bakes. By dropping the dial back to 180 you may have already corrected for such problem of course, but it helps to have an idea of the actual temp in the oven. 

It'll be interesting to hear what internal temp you have achieved when you bake next.

fmgjcoppens's picture

Hi guys, thanks for all the good advice. I found it to be very useful. I was unable to locate my probe thermometer, so I couldn't check the oven temperature and core temperature of my bread at some intermediate stage, so I've had to trust on the temperature dial and bake the bread a little longer this time at the same temperature I used last time. I used the exact same recipe as before and also the same final dough weight, 1350 gr. The only thing differentl this time is that I was forced to use a different bread form/pan or whatever its called. However, this only changes the effective surface area exposed to the heat and should not change the nature of the problem.

As suggested, I let the bread bake for 15 minutes longer. After it cooled down I cut it in half. So far so good, no gumminess at all! :D I hope it's still okay tomorrow.... Here's a picture of the inside:

Mini Oven's picture
Mini Oven

the loaf while it is baking.   See how light the crust is on the bottom and sides?  they need to be as nicely browned as the top of the loaf.  Most of the crumb looks good!  There could be a little moist area running along the bottom,  but a toaster could handle it if it's a problem.  

If you are baking in a standard oven, position the top edge of the pan in the middle (half way up or down) in the oven.  If you did that, move the shelf down a notch.  What bake setting are you using?  If you have an option, switch from a shiny pan to a dark pan and use upper and lower heat together.  Be sure to check that the bottom oven coils are working.  :)