How to Fix Undercooked Bread

Making your own bread from home is a great way to save money and have complete control over the ingredients; not to mention homemade bread is delicious. But if you find the middle of your bread is still doughy, don’t panic. Returning it to the oven for a few minutes can fix it fast.

Hey, bakers! My name is Michelle and I love homemade bread. The smell, flavor, and texture are unbelievable. Even though I have been baking bread for a long time, I still end up with undercooked bread here and there. The good news is, it’s almost always an easy fix.

For the bread bakers out there that can’t seem to avoid undercooked bread, this article is for you. Below you will discover why your bread keeps ending up undercooked and what you can do to remedy it – and fast.

Let’s bake some bread!

What to Do With Undercooked Bread

You just took out your fresh loaf of bread. It looks great, but upon further inspection, you notice that the middle is still doughy and raw. What gives? While we will discuss why this may have happened later in this article, let’s figure out how to fix it before it’s too late.

That said, how do you fix undercooked bread? It’s pretty simple, really. Stick the loaf of bread back into the oven for an additional 10 to 20 minutes. I suggest doing this ASAP, but you can stick a cooled loaf of bread back in the oven if it’s undercooked (par-baking).

Worried about your loaf of bread becoming too browned or even burned? This is obviously a major concern, especially if your bread appears fully cooked. To prevent further browning on the exterior, wrap the bread loosely with aluminum foil

Keep an eye on your bread during this process. Check it after the 10-minute mark. If it’s still not done, then go for the full 20 minutes.

Why Was My Bread Undercooked?

Okay, so now we know that fixing undercooked bread is pretty easy. All you need to do is let it cook a little longer. But why did you end up with undercooked bread in the first place? How can you avoid future problems with a doughy center? Let’s take a closer look.

The Dough Was Too Wet

If your dough is too wet, it’s not going to cook properly. That’s because there will be far too much moisture, so the bread will not be able to form and plump up as it is supposed to. 

The remedy: Make sure you’re measuring your ingredients correctly. Always have the right amount of dry ingredients, especially flour. If your batter appears too wet, you may need to add a few extra tablespoons of flour.

Make sure you are using reliable bread recipes, too. The last thing you want to do is end up with a bum recipe that doesn’t call for the right amount of flour from the get-go.

The Oven Was Not Preheated

When I first started baking (and cooking), I always skipped the preheating process. I did not know the utter importance of it, to be honest. Well, if your recipe calls to preheat the oven, do it. There is a reason behind it, and the same is true for baking bread, too.

Sticking your bread into a cold oven will halt it from rising properly. Therefore, you might end up with a loaf of bread that’s not cooked in the center. This is especially true when using a baking stone, as these must reach a certain temperature before they’re used.

The remedy: Always make sure that you preheat your oven before placing your loaf of bread inside.

The Oven Temperature Was Too High

Pre-heating isn’t the only concern when baking bread; you need to make sure you’re using the right temperature, too. 

But what happens when your oven says it’s at 375, but you’re still having problems? Although your oven might say it’s a certain temperature, that doesn’t mean it actually is. Yes, ovens are liars and they can be off by up to 75 degrees.

The remedy: Buy an oven thermometer to make sure your oven is the actual temperature it says it is and say goodbye to doughy bread problems for good.

You Didn’t Let the Bread Cool Entirely

When it comes to baking bread, most people are more concerned about the actual baking process rather than the cooling. But cooling is just as important as heating and baking. Without proper cooling, bread can appear doughy and moist.

The remedy: Let your bread cool off for two hours before you cut into it. The steam inside the bread will dissipate and get rid of any moisture that could cause sogginess. 

The Bread Did Not Proof All the Way

Making bread is a game of patience, surely. But each step is critical to the result – including the proofing process. If you try to bake a loaf of bread that is under-proofed, you will end up with a loaf that doesn’t rise or bake properly. 

The remedy: Let the bread proof all the way, and don’t take any shortcuts! Check how proofed the bread is by poking it. You’re looking for a texture that is somewhat soft with a slight pushback when you touch it. 


In almost every circumstance, the fix is quite simple: put the bread back into the oven for 10 to 20 minutes and wrap it in foil if you wish. If you still have some questions about how to fix undercooked bread, take a look at these commonly asked questions below.

Why is my bread gummy inside?

Gummy bread can occur for various reasons, one major reason being that you simply didn’t cook it enough. However, sometimes the dough has too much moisture or gluten, causing a gummy texture. It can also be an issue with an oven that’s too hot.

How can you tell if bread is undercooked?

Most of the time, you can tell just by looking at it. The outer edges may be fully cooked, but the middle will still have a soft and doughy appearance. By touching the bread you should be able to notice that it’s not done, too. You can also use a thermometer to check for doneness.

Can you re-bake undercooked bread?

Yes, you can put bread back in the oven if it’s undercooked. It doesn’t matter if it has been cooled, either. Stick it back in the oven for 10 to 20 minutes to complete the baking process.

What happens if you eat undercooked bread?

Usually, nothing. As long as there is no raw yeast or eggs, eating undercooked bread won’t make you sick. However, it might not be a very pleasant experience. Cook your bread all the way for a delicious, perfectly plump loaf.

Final Thoughts

Nobody wants an undercooked loaf of bread (that won’t make very good toast or sandwiches!). The good news is, it’s a quick fix. Simply cook it for an additional 10 to 20 minutes and the loaf should be good as new. Wrap loosely in foil if you’re worried about browning or burning.

Have you ever ended up with an undercooked loaf of bread? What did you do? Share below!

About Michelle
I have been a lover of sweets since day one. This led me on a self-taught baking journey starting at the age of 13. It's been over 10 years since the start of my baking adventures, and I’ve learned a lot along the way. Now, people rave about my delectable treats, whether it’s a chocolate cake or a strawberry crepe.

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  • bazza

    Interesting article – thanks. My question is:- can I put the bread back in the oven even though it’s the next day. I have just baked a wholemeal loaf which is nice & crusty outside but inside is, I’d say 10% underdone. So, will it work to re-bake it for 10/20 minutes ???

    • Michelle

      Hi Bazza,
      Yes, you can re-bake it for another ten minutes or so.
      Happy baking,