We freeze the fresh baguettes in a Ziploc bag or bags immediately. When you are ready to eat, remove and allow to come to room temp, in order to re-absorb the moisture. Wrap each baguette individually in tin foil and place in an oven preheated to 350° for 5-10 minutes. Remove the baguette from the foil and place it back in the oven for 1-3 minutes until the outside is the desired texture. Then remove and allow to rest for a couple of minutes. If doing this with a long baguette, cut it into smaller pieces before freezing. I do this all the time and it totally works. You have to eat the reheated baguette within the hour. You can only do this once.
Freezing is best way, but quality is diminished somewhat. The best results have been vacuum sealing, then freezing in deep frost free freezer for less than 3 months on day purchased. Then misting crust with water, wrap loaf in aluminum foil, and heat at 400 degrees for 10 minutes
I have been unsuccessful in maintaining the bread texture
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