What makes store bought bread gummy?

1. Ingredients:

* High gluten content: Some store-bought breads use high-gluten flour, which can lead to a chewier, more gummy texture, especially if the dough isn't properly developed.

* Excessive sugar: High sugar content can contribute to a gummy texture. It weakens the gluten network, resulting in a denser, more chewy bread.

* Additives: Some breads contain additives like emulsifiers or stabilizers, which can affect texture and lead to a gummy feel.

2. Processing:

* Mass production: Store-bought breads are often produced in large quantities, which can lead to inconsistencies in the dough and baking process. This can result in uneven gluten development and a gummy texture.

* Shortened fermentation time: Mass-produced breads often have a shorter fermentation time compared to homemade breads, which can affect the gluten structure and result in a denser, gummier texture.

* Commercial yeast: Some commercial yeasts produce a stronger flavor and a slightly chewier texture compared to sourdough yeast.

3. Storage:

* Improper storage: Storing bread in a humid environment or for too long can lead to moisture absorption, resulting in a gummy texture.

Tips to avoid gummy bread:

* Check the ingredients: Look for breads with lower sugar content and avoid those with excessive additives.

* Choose a good quality bread: Opt for artisan breads or loaves made with sourdough starter, as they tend to have a more complex flavor and a better texture.

* Store properly: Store bread in an airtight container at room temperature or freeze it to prevent it from becoming gummy.

Ultimately, the best way to avoid gummy bread is to experiment and find the brands and types of bread that you enjoy the most.