We usually cut baguettes into four sections before throwing them in a freezer bag or two and stowing them away. This makes them thaw even quicker, and it also means that we can use just what we need while saving the rest for another time. (You can also wrap them in plastic wrap or aluminum foil.)
What do we use this bread for? We make garlic bread to go with a pasta dinner, bruschetta, bread crumbs, panades for thickening soups, and bread pudding. Just to name a few! Oh, and we particularly like using baguettes to make sandwiches for picnics. Baguette won't get crushed or soggy as quickly as sandwiches made with regular bread, plus it makes a simple sandwich feel much more elegant.
Really, we just like knowing that there are a few loaves of bread in the back of our freezer if we need them!
Related: Food Science: What Is Freezer Burn?
(Image: Emma Christensen for the Kitchn)