What to do with ww sourdough bread with burnt crust
My last batch of wholewheat sourdough was a disaster from start to finish. I was distracted and didn't mix the starter thoroughly enough. Nonetheless, I mixed up the dough and waited for it to rise in the refrigerator. Rise was slow and I was worried that it would be dry and hard, so I mixed up the dough with some extra white bread flour, commercial yeast, water, and honey. I retarded it for a day and baked it this morning. I was online and not paying attention ... the bread got too brown. Not quite burnt, but the crust is unpleasantly hard and strong-tasting. Inside is fine, but very sour.
Ordinarily I would just cut up the bread and use it in bread pudding. There's a plastic tub in the freezer where I store the bread bits until I have enough for a batch of pudding. However, this bread is so intense that I think it wouldn't work well in bread pudding.
I'm thinking that I could slice it thin, cut off the crusts, and make garlic bread. Once baked, I could freeze it. Or perhaps some sort of onion soup with bread? Any other suggestions?
BTW, the sourdough made with white bread flour turned out superb, so the day wasn't a total waste :)