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Keeping part of a baguette for the next day

I know they're supposed to be eaten the day purchased, but we can't finish one in one day around here...and it's inconvenient to get to the local store where sold. They're pretty decent ones from a Brooklyn bakery.

I've saved the long paper bags and find that if I wrap the leftover portion in two or three bags, it's pretty edible the next day. If wrapped in plastic bags or Saran Wrap, the crust goes soft.

Of course, toasting or heating often helps too, but that's not ideal.

How do you deal with leftover baguettes?

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  1. A year ago I stuck half a baguette in a Romertopf and promptly forgot about it. Several days later it was still in good shape!
    Now I always store bread in it.

      1. Breadcrumbs. Maybe croutons.

        1. when there is just the 2 of us..more likely than not, I cut it in half when I get home and freeze the other half. That then gets wrapped in foil and reheated for 20-25 mins at 350. Not as agood as the original, but not bad

          1. I wouldn't know, I've never had a leftover baguette. ;)

            1 Reply
            1. re: RetiredChef

              heh - I'm lucky to get home with enough for dinner, let alone have leftovers.

              On that rare occasion, though, I split it and toast it for breakfast.

            2. I always just throw the un-eaten part back in the paper bag is comes in and make sure it stays sealed. The bread is always good for me a day or two after I buy it.

              Otherwise, make crostini or breadcrumbs with it.

              1. I love it toasted. Sliced on the diagonal, toasted just to light brown, good smear of butter. Eat it plain or float in soup.

                1. croutons, toast, little sandwiches, grilled cheese with the bread toasted face down and then microwaved. I just put any leftovers in a plastic bag, use it in a couple of days and don't worry about the crust going soft because it's so good anyway. Not proselytizing, just stating my thang.

                  1. How do you deal with leftover baguettes?
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                    Soup.

                    1. the key is sprinkling some water on the bread before heating in the oven.

                      1. I bake my own baguettes. I use a baguette mold but otherwise pretty much follow the recipe for No-Knead Bread "adapted from Jim Lahey". The crust is not as crispy as a proper bakery baguette, but the bread is tasty and it keeps well. It's delicious sliced & toasted even after it's been in the refrigerator a couple of days (due to the high moisture content?).

                        1. Thanks for all the ideas! In fact, one thing I do the next day is French toast.

                          I'm going to try the Romertopf thing (since I have one) and also freezing.

                          Wish I had a good baguette source just down the block!

                          1. I lived 8 years in Denver where the air is so dry that a baguette bought in the morning would be a brickbat by dinner. I would routinely cut them into halves or thirds when I got home, put the parts in large ziplocks, and usually wet my hand and flick a little moisture into the bags. Whatever I didn't eat that first night I would freeze for another day, no problem. They make killer garlic toast w/butter, fresh garlic, and coarse romano, in the toaster oven.