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Dense Crumb

Baking

Dense sourdough with a tight, heavy crumb lacks the airy holes that characterize good bread. While the flavor may be fine, the texture is heavy and gummy. Understanding the causes helps you achieve a lighter, more open crumb.

Try This Right Now

  • 1Toast slices to improve texture and bring out flavor
  • 2Use for bread pudding, stuffing, or croutons where dense works well
  • 3Note the bake details to adjust next time

Detailed Solutions

Repurpose Dense Bread

Easy

Dense bread excels in certain uses.

  1. Toast slices until golden
  2. Use for French toast—absorbs custard well
  3. Cube for croutons or panzanella
  4. Make bread pudding or stuffing

Analysis for Next Bake

Moderate

Identify the cause for future improvement.

  1. Was your starter active and bubbly?
  2. Did the dough rise sufficiently during bulk?
  3. Did you give enough proofing time?
  4. Did you cut into it too soon?

Why This Happens

Dense crumb results from insufficient fermentation, weak starter, under-proofing, or cutting into bread before it has cooled. Contributing factors include: Starter not active enough, Bulk fermentation too short, Underproofed dough, Cutting bread while still warm, Oven temperature too low, Using low-protein flour.

Prevention for Next Time

  • Use starter at peak activity—doubled, bubbly, and domed
  • Allow dough to rise 50-75% during bulk fermentation
  • Let bread cool completely (at least 1-2 hours) before cutting
  • Ensure oven reaches full temperature before baking

Related Issues

Having other problems? Check out these related troubleshooting guides.

No RiseUnderproofedFlat LoafGummy Interior