Baguettes dry out fast, so it pays to freeze them. Better still, they do not need to thaw first. They can go straight in the oven.
Black Month pack What to do, step by step
- Heat the oven to 200 °C.
- Take the baguette straight from the freezer. There is no need to thaw it.
- Wet your hands and wipe a little water over the crust.
- Put it on a rack in the middle of the oven for 10 to 15 minutes.
- Let it rest for a couple of minutes, and eat it the same day.
For part-baked baguettes from the shop, follow the time on the pack.
Time in the oven
| Baguette | At 200 °C |
|---|---|
| Whole, frozen | 10 to 15 minutes |
| Half, frozen | About 10 minutes |
| Thawed | 5 to 7 minutes |
How to freeze a baguette properly
- Freeze it the same day: A baguette goes from crisp to chewy quickly, so freeze it while it is fresh.
- Cut it in two: That way it fits in the bag, and you only take out what you will eat.
- Wrap it well: Our bread bag can go in the freezer and has room for a halved baguette.
- Use it within about 1 month: After that it gets drier. See how long bread lasts in the freezer.
Why not thaw it first?
A baguette that thaws slowly gets a soft, chewy crust. In the oven it all happens so fast that the moisture has no time to reach the crust, and that is why it turns crisp. Bigger loaves need different times. See frozen bread straight in the oven.
Frequently asked questions
Does a baguette need to thaw before it goes in the oven?
No. It is better going straight from the freezer into a hot oven.
Why does my baguette go hard after the oven?
It has been in the oven too long, or it has gone cold. Keep the time as short as you can, and eat it warm.
Can a baguette be reheated twice?
You can, but it dries out each time. Only warm what you will eat.
Eating it the same day? See how to keep a baguette crisp.
Baguette and bread in one set
The Bread duo is a bread bag and a baguette bag, for households that eat both.
See the Bread duo →- 365-day guarantee
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