French Baguette

For the best results, keep your baguette at room temperature in a plastic bag or bread bag to stop it from drying out. This will keep the crust crisp and the inside soft for a couple of days. If you want to keep it longer, pop it in a freezer bag, remove as much air as possible, and freeze for up to four months. To thaw, leave it in the bag at room temperature, or remove it from the bag, wrap it in a paper towel, and microwave on high in 10-second bursts until soft. Don't overheat or it'll go chewy.

A French Baguette is incredibly versatile. Slice it lengthways and fill it with ham, cheese, and salad for a classic baguette sandwich, or toast slices and top with garlic butter for a quick side dish. It's also great for bruschetta, dipping into pasta sauces or soups, or serving alongside a cheeseboard. If you're feeling creative, turn it into garlic bread by slicing it, spreading it with butter, garlic, and herbs, wrapping it in foil, and warming it in the oven. It's the kind of bread that fits into almost any meal.

Absolutely! If your baguette has cooled down and you want to bring back that fresh-from-the-oven feel, pop it in a preheated oven at about 180°C for five to seven minutes. This will crisp up the crust and warm the inside beautifully. You can also slice it and toast individual pieces if you prefer. Just keep an eye on it so it doesn't dry out. A quick warm-up really brings out the flavour and makes it taste like it's just been baked.