I have enjoyed looking at your photos of bread failures. I suggested some ways to use both the leftovers and the bread fails.
Stop being so hard on yourselves. Bread is not the easiest kitchen skill to master. I understand the desire for it, warm and fragrant from the oven bread can be the ultimate comfort food. It does take time to develop the feel for it and while there are great recipes out there but mastering bread is more than a recipe.
I still cringe at my first baguette attempts. I wrote Julia Child a letter asking for help after my third failure. She responded and her change of flour suggestion put me on the road to decent bread.
Let’s make your lives easier and make a yorkshire pudding instead. This is an easy forgiving preparation. You can use any flour from double zero to all purpose, but if you want a whole grain version mix with white flour or it will be too heavy for the eggs to properly rise.
1 cup flour
1 cup milk
1 tsp salt
1/8 cup fat (older recipes call for beef drippings but anything from olive oil to melted butter/oil mix will do)
Mix everything except the fat together and pop in the refrigerator.
Preheat oven to 425.
Look for a pan, a wide cast iron skillet, a muffin pan, a pudding pan, all are fine.
Preheat the pan with the fat for about 15 minutes. Pour the cold batter into the hot pan and get in the oven quickly so that you don’t lose the heat. If you use muffin tins, turn on the oven light and check after 20 minutes, a larger pan wait 25.
It puffs, gets brown and crisp and tasted delicious with butter or gravy or whatever you have.