What to do with an underbaked miche?
Well, my first real bread disaster... a snow knocked out my power and I'm left with a whole wheat sourdough miche that was cooked at 400 and eventually to 300F for an hour. The oven kick was poor and while a crust formed, the insides are dense and gummy. While I'm happy enough to trash it and try again tomorrow, I thought I'd ask... is there anything I can do with a gummy sourdough loaf?