Soft Garlic Baguette
I usually make a flat pizza style garlic bread but I had to leave one tonight for hubs to heat up so decided on a baguette. I made a quick crusty baguette which I baked fully and let cool. This was lovely and crusty. I then sliced it and filled with chilled garlic butter. To reheat it I wrapped it in foil and reheated for 15 mins then removed the foil for 5 mins. It was lovely but not crusty. Am thinking this was the foil?
Am thinking perhaps if I part baked the baguette and then didn't use the foil at all?