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?
I think you are out of luck, though maybe some neighborhood ducks or pigeons would enjoy it.
At least you have an excuse. I've done that a few times when the power *hasn't* gone out. Whoops.
I take it you have cut the loaf in half to inspect the crumb.
Scoop out the dough and shape into thin flat rounds and bake on a medium heated frypan like pancakes or try dropping in small spoonfuls into boiling soup for dumplings. Anything that didn't bake in the loaf will soon spoil if not heated through. The in between bread, the stuff that boarder lines between baked and not baked should also be re-heated, maybe in the oven but wrap the outside crust in foil first exposing only the inside gutted surfaces. I would preheat the oven first. Remove foil upon removing from oven to cool.
The resulting bread will be thin but lightly toasted and edible. Might even be a hit.
Mini O