Sourdough bread fresh from the oven is incredibly tempting—the crackling crust, the warm aroma, and the anticipation of that first slice. But no matter how eager you are, cutting into a hot loaf is one of the worst things you can do for your bread. If you’ve ever sliced into fresh sourdough only to find it gummy and seemingly undercooked, you’re not alone. The truth is, it’s not underbaked—it just needs time to set. Here’s why you should always wait before slicing into your freshly baked sourdough loaf.

The Science Behind Why Bread Needs to Cool

Bread continues to cook even after it’s out of the oven. When you remove your sourdough from the oven, the residual heat inside continues to redistribute and evaporate excess moisture. This process is known as carryover cooking. The internal structure of the bread, or its crumb, is still setting as steam escapes. Cutting too soon prevents this process from finishing properly.

The Myth of Undercooked Bread

Many bakers panic when they slice into a hot loaf and find a gummy, dense texture. They assume the bread is underbaked and either put it back in the oven or discard it altogether. The reality is that the steam inside the bread hasn’t fully escaped, and the gluten structure hasn’t had time to firm up. Given enough time to cool, what initially seemed like an underbaked center will transform into a well-structured, airy crumb.

How Long Should You Wait?

Patience is key! While the wait time depends on the size of the loaf, a good rule of thumb is:

• Small rolls or baguettes: At least 1 hour

• Standard sourdough loaf: 2 to 3 hours

• Large loaves (high hydration doughs): 3 to 4 hours

For the best results, some bakers even wait 12 to 24 hours before slicing to allow flavors to fully develop and moisture to distribute evenly.

What Happens When You Cut Too Soon?

If you slice into your sourdough while it’s still hot, you’ll likely experience:

• A gummy, sticky texture – The crumb is still full of steam, making it appear undercooked.

• A misshapen loaf – The structure is too weak to hold its form, leading to squished slices.

• A lost opportunity for flavor development – Sourdough flavors deepen as the loaf cools and matures.

The Best Way to Cool Sourdough Bread

To ensure the best texture and flavor, place your freshly baked sourdough on a wire cooling rack. This allows for airflow around the entire loaf, preventing condensation from making the bottom soggy. Resist the urge to cover it or slice into it too soon—your patience will be rewarded with a perfectly crisp crust and a beautifully structured crumb.

If you’ve ever thought your sourdough was underbaked because it seemed gummy when sliced fresh, now you know the truth—it just needed time. Waiting for your bread to cool is an essential step that makes all the difference in texture, structure, and flavor. The next time you bake a beautiful loaf, remind yourself: good things come to those who wait!  And, do yourself a favor and invest in a great bread knife, I suggest the Mercer. Where to Buy:  Link For Canadian Shoppers  /   Link For American Shoppers