It is always unpleasant when a baguette in perfect condition becomes stale before it can be eaten. Luckily, there are a few simple steps you can take to keep it fresh. If you know you won't be eating a whole baguette on the day of purchase or preparation, wrap it in aluminum foil and store it at room temperature or keep it in the freezer for up to 3 months. However, if you fail to eat it all and it becomes stale, there are numerous ways to reuse it in the kitchen.
Steps
Method 1 of 2: Properly Store the Baguette
Step 1. Try to use the baguette the day you buy or cook it
Since baguette is a particularly narrow and thin type of bread, it tends to get stale rather quickly. Try to buy it the same day you want to eat it.
If you are buying a hot baguette that has been stored in a paper or plastic bag, remove the wrapper so it doesn't trap the moisture in the bread. Moisture would cause the baguette to soften, making it soggy
Step 2. Wrap the baguette in foil
Tear off a large sheet of aluminum foil and spread the baguette lengthwise over it. Fold the long sides of the paper over the bread and tuck the ends of the paper underneath. Crinkle the tinfoil to seal it tightly.
If you are going to freeze the baguette, you may need to cut it crosswise in half before wrapping
Advise:
it is important that the baguette is cold or at room temperature. If you wrap a hot baguette with foil, the steam will be trapped and the bread will spoil faster.
Step 3. Wrap the baguette, store it at room temperature for a day
Put the baguette wrapped in foil on the kitchen counter and try to use it within a day. Avoid putting it in the refrigerator, otherwise the bread will become moist and harden sooner.
Step 4. Freeze the foil wrapped baguette and consume within 3 months
If you're not going to eat it right away, wrap it in aluminum foil and place it in the freezer. Label it, remembering to also write the date, so you can be sure to defrost and eat it within 3 months.
The baguette can also be sliced. Wrap the slices in aluminum foil and freeze them individually, thus avoiding freezing the entire baguette
Method 2 of 2: Retrieve or Use a Stale Baguette
Step 1. Moisten the baguette and heat it in the oven for 10-15 minutes
Take the stale baguette and let the tap water run over the bottom. Now, bake it directly at 200 ° C for 10 minutes. If you are using a frozen baguette, you will need to reheat it for about 15 minutes before eating it.
Soaking the baguette will allow steam to be generated in the hot oven, making the rind of the baguette crisp again
Step 2. If you have a slightly stale baguette, slice and toast it
You will need a sharp serrated knife to cut it into thin slices. Place the slices in the toaster and heat them until slightly crispy. If you don't have a toaster, place them on a baking sheet and let them brown under the oven grill until golden. Turn them over and toast them on the other side.
If you don't feel like eating toast, grate the stale baguette or shred it and put it in a food processor. Grate or blend it until you have breadcrumbs
Step 3. Cut the baguette into cubes and make croutons
Using a serrated knife, cut the stale baguette into cubes of the size you prefer. Spread them on a baking sheet and sprinkle them with olive oil. Bake them until crisp and golden.
Make a panzanella by mixing the croutons with chopped tomatoes and cucumbers. Dress the salad with a simple vinaigrette and you've got a complete dish
Variant:
to prepare the croutons on the stove, melt some butter in a large pan. Stir the cubes inside and cook until crisp and golden.
Step 4. Cut or break the baguette to make a filling or sauce
Make a delicious savory filling or sauce by mixing a chopped stale baguette with chicken broth, sauteed onions, herbs, and beaten eggs. Use the mixture to stuff a turkey or spread it on a baking sheet. Cook until golden and firm to the touch.
If you are going to use it to stuff a turkey, make sure that both the meat and the filling reach an internal temperature of 74 ° C
Step 5. Slice or chop the baguette to make a bread pudding
Make a simple custard by beating eggs, cream, and sugar. Spread the slices or pieces of stale baguette on a baking sheet and pour the cream over them. Let the baguette rest for about 30 minutes to absorb the cream. Then bake the bread pudding for an hour.
