Baguette

Lightly wet the crust with water, then heat the baguette in an oven at 180 °C for about 5–8 minutes. Eat it soon after reheating, as it will soften again as it cools.

Keep it at room temperature in a paper bag or bread bin; a plastic bag softens the crust. Baguettes stale quickly, so freeze what you will not eat within a day.

Yes. Freeze it whole or cut into portions in a sealed freezer bag; slices are handy for toast. Thaw at room temperature, or heat the baguette from frozen in a 180 °C oven until warmed through and crisp.

Look for a well-browned, crisp crust and a light loaf that feels firm rather than damp. A fresh baguette should have an airy, chewy crumb; a tough crust and dry interior are signs it has started to stale.

Cut it into cubes for croutons, or slice and toast it for bruschetta. You can also use it for French onion soup, placing toasted slices over the soup before adding cheese and grilling.

Serve slices with cheese, pâté or a bowl of soup, or fill it with a firm cheese and salad for a sandwich. Its crisp crust and chewy centre also work well for mopping up sauces.

Baguette is French for ‘wand’ or ‘stick’, a reference to the loaf’s long, narrow shape. The familiar crisp-crusted loaf is made from a simple yeasted wheat dough.