The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft Garlic Baguette

Lemonie's picture

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?