Food Guide

Why is My Bread Doughy After Baking? Expert Tips to Fix the Problem

If you’ve ever wondered why is my bread doughy after baking, then this post is for you! I’ll be going over the most common reasons why your bread might be coming out doughy, as well as how to avoid these issues in the future. So, let’s get started!

The dough was under or over-proofed

I used the slap and fold method and let it proof for 1.5 hours.

When I tried to make the cuts, the dough did not want to expand, it was just doughy, not fluffy at all.

Why is my bread doughy even though I followed the recipe? Is this because of the proofing? Please help.

I have been baking for a while now, and I have never had this problem before.

I always proof my dough in the fridge overnight, then take it out in the morning and let it come to room temperature before baking.

I did the same thing this time, but for some reason, my bread came out doughy.

I followed the recipe exactly, and I used the same ingredients as always.

I don’t understand why my bread is doughy, and I’m really disappointed.

I was looking forward to enjoying a nice, fluffy loaf of bread, but instead I got a dense, doughy brick.

You used the wrong type of yeast

While the type of yeast used is an important factor in bread making, there are other possible reasons why a bread may turn out doughy.

One possibility is that the dough was not kneaded enough.

Kneading is an important step in bread making, as it helps to develop the gluten in the flour.

Without enough kneading, the bread may not have enough structure and may turn out doughy.

Another possible reason for a doughy bread is that the dough was not given enough time to rise.

Bread dough needs to rise for at least an hour before baking, so that the yeast can fully develop and give the bread its structure.

Finally, the oven temperature may have been too low, which would have caused the bread to cook slowly and become doughy.

You used old or expired yeast

The reason your bread is doughy after baking may be because the yeast you used was old or expired.

Yeast is a living organism that feeds on sugar and produces carbon dioxide and alcohol as byproducts.

When the yeast comes into contact with the dough, it begins to feed on the sugar in the dough and produces carbon dioxide, which makes the dough rise.

If the yeast is old or expired, it may not be able to produce enough carbon dioxide to make the dough rise properly, which can lead to a doughy texture.

Another reason your bread may be doughy after baking is because the dough was not allowed to rise long enough.

When dough rises, it produces carbon dioxide and alcohol, which makes the dough rise.

If the dough is not allowed to rise for long enough, it may not have enough time to produce enough carbon dioxide, which can lead to a doughy texture.

The dough wasn’t handled properly

When dough is not handled properly, it can result in a bread that is doughy after baking.

This can happen if the dough is not kneaded enough or if it is not given enough time to rise.

It can also happen if the dough is not baked in the correct oven temperature or for long enough.

If you find that your bread is doughy after baking, you can try to remedy the problem by kneading the dough more or by giving it more time to rise.

You can also try to adjust the oven temperature or the baking time to see if that helps.

There was too much moisture in the dough

When you get a doughy texture in your bread it is generally because there is too much moisture in the dough.

This is usually caused by having too much liquid in the dough or by not baking the bread for long enough.

The key to getting a good, crusty bread is to make sure that you have the right amount of liquid in the dough and that you bake it for the right amount of time.

There are a few things you can do to fix a doughy bread.

If the bread is still in the oven, you can try increasing the temperature of the oven and/or baking the bread for a longer period of time.

If the bread has already been baked, you can try toasting it or grilling it to get a more crusty texture.


So, you’ve just taken your fresh, homemade bread out of the oven, only to find that it’s doughy in the middle. What went wrong?

The most likely explanation is that your bread is underproofed.

This means that the yeast didn’t have enough time to ferment and create the gases that give bread its fluffy texture.

What’s the best way to avoid this? Make sure that you follow the proofing instructions in your recipe carefully, and use a good quality yeast.

Yeast has an expiration date, so make sure to check that yours is still good.

If you’ve done everything right and your bread still comes out doughy, it’s possible that you used too much yeast.

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
Back to top button