Right...its one day old...and HARD as nails!
Put the oven on HIGH..leave for 5 mins to get hot.
Cut the stale end off, if its got a cut end.
Put whole loaf under tap......drench the CRUST.....dont squeeze....just pout water all over for a few seconds
shake off excess and put straight in red hot oven onto shelf (not on tray) and cook for 5 mins.
The water vapourises and totally fixes the bread situ....it is even NICER if thats possible
and its then hot, smells lovely and needs butter and SOUP.
SO next time you see a french stick but dont need it for 24 hours....buy it anyway......