The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

underbaked

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cdnDough's picture

What to do with an underbaked miche?

November 19, 2008 - 5:02pm -- cdnDough

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?

KosherBaker's picture

So I've laid a brick - now what?

September 15, 2008 - 10:34pm -- KosherBaker
Forums: 

I did not see a post about this so I thought I would start one. Namely what to do with your bread when it doesn't come out right. Using the strictly technical and professional term, a brick. This would have to be something beyond bread crumbs. Something you would deposit into your compost pile or trash. I'll start off with three ideas of my own. But hopefully we'll get much more and better ideas from the rest of you.

1. Make bread pudding.

2. Make pancakes.

3. Make Pappa al Pomodoro.

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