French Baguette

Not recommended—refrigeration accelerates staling.

Wrap tightly in plastic wrap and foil. Thaw at room temperature or slice and toast from frozen.

Best eaten the day of baking; crust softens and crumb hardens after 24 hours.

Slice with a serrated bread knife using a gentle sawing motion to preserve the crust.

Revive a day-old baguette by spritzing with water and warming in a 350°F (175°C) oven for 5–10 minutes.

Toast slices for croutons, panzanella salad, or bread pudding rather than throwing away stale loaves.

Serve baguette warm for the best texture contrast between crust and crumb.

Storing in the refrigerator, which causes the crumb to dry out faster.

Slicing with a dull knife, which crushes the crust and crumb instead of cutting cleanly.

Wrapping in plastic while still warm, which traps steam and softens the crust.