Froze one loaf to run an experiment. I want to see if frozen, homemade loafs can be revived. Next time I make a batch, I'm going to make a slurry and let it sit overnight to gain extra flavours. They can't. They will not be the same. That is the upside and downside of a baguette. You will, however, be able to make croutons or panzanella.