Content

• To step
• Method 1 of 2: Properly store the baguette
• Method 2 of 2: Make stale baguette fresh again
• Tips
• Necessities

It's always a bit sad when a perfect baguette gets stale before you can eat it. Fortunately, there are a few simple things you can do to keep your baguette fresh. If you know you won't eat a whole baguette the day you buy or make it, wrap it in aluminum foil and store it at room temperature or freeze it (up to three months). If you still haven't gotten around to eating the baguette and it's getting skinny, there are many ways you can still use it.

To step

Method 1 of 2: Properly store the baguette

1. Try to eat the baguette on the same day. Because a French baguette is so thin and narrow, it will quickly become sloppy. Plan it so that you eat the baguette the day you buy it.
   • If you buy a warm baguette placed in a paper or plastic bag, remove it so that the moisture can escape from the bread. Moisture makes bread soft and soggy.
2. Wrap the baguette in aluminum foil. Tear off a large sheet of aluminum foil and place the baguette on it lengthwise. Fold the long sides of the foil over the baguette and tuck the ends of the foil underneath. Squeeze the aluminum foil so that it becomes a sealed package.
   • If you plan to freeze the baguette, you may need to cut it in half to fit before packing.

   Tip: It is important that the baguette is cool or at room temperature. If you wrap a warm baguette in aluminum foil, vapor will be trapped and the bread will mold more quickly.

   
   
3. Keep the foil-wrapped baguette at room temperature for a day. Leave the foil-wrapped baguette on the counter and try to use it within a day. Do not refrigerate the baguette, as the refrigerator will absorb moisture and make the bread stale faster.
4. Do not keep a wrapped baguette for longer than three months. If you don't plan on eating the baguette right away, wrap it in aluminum foil and place it in the freezer. Label the baguette and don't forget to write the date on it so you know when the three months have passed.
   • You can cut the baguette into individual pieces. Next, wrap the baguette pieces in foil and freeze them, instead of freezing the whole baguette.

Method 2 of 2: Make stale baguette fresh again

1. Moisten the baguette all over and heat it in the oven for 10 to 15 minutes. Take the stale baguette and run tap water over the bottom of the bread. Then immediately put the baguette in an oven preheated to 200 degrees Celsius for 10 minutes. If the baguette is frozen, you should heat it up for about 15 minutes earlier.
   • Wetting the baguette will add moisture to the bread. This creates steam in the hot oven, which makes the crust of the baguette crispy again.
2. Cut slightly stale baguette into slices and make toast. You need a sharp serrated knife to cut the stale baguette into thin slices. Put them in a toaster and heat them until slightly crispy. If you don't have a toaster, place the slices of baguette on a baking tray and under the grill in the oven, until browned. Flip them over and toast the other side.
   • If you don't feel like toast, grate the stale baguette or put pieces of the baguette in a food processor. Pulse or grate the bread to make breadcrumbs.
3. Cut the baguette into cubes and make croutons. Using a serrated knife, cut the stale baguette into cubes the size of the croutons. Spread them out on a lined baking paper and drizzle with olive oil. Then fry the croutons until crispy and golden brown.
   • Make a salad of the croutons with tomatoes and cucumbers. Top with a dressing of olive oil and vinegar to make the classic panzanella salad.

   Variant: To make croutons, you can melt butter in a large frying pan. Stir in the cubes of baguette and fry until crisp and brown.

   
   
4. Slice or tear the baguette and make filling or dressing. Bake a delicious, savory filling by combining pieces of the stale baguette with chicken stock, fried onions, herbs and beaten eggs. Then fill a turkey with the mixture or spread it out in a baking tin. Cook the filling or dressing until it is brown and firm to the touch.
   • If you're cooking the stuffing in a turkey, make sure the turkey and stuffing have both reached an internal temperature of 73 degrees.
5. Slice or tear the baguette to make bread pudding. Make a simple custard with eggs, cream and sugar. Divide the stale slices or pieces of baguette in an oven dish and pour the custard over it. Leave the baguette alone for about 30 minutes so that it absorbs the pudding. Then bake the bread pudding for up to an hour.
   • You can add raisins or chocolate chips to the bread pudding before baking it. Then serve the bread pudding with whipped cream or custard.

Tips

• Keep in mind that regular bread will last longer than French bread, so if you want to keep bread for 1-2 days without freezing it, you better get regular bread.

Necessities

• Aluminium foil