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The original was posted on /r/askculinary by /u/Tfb3al3 on 2023-09-13 20:35:50.

Hi guys,

A couple of weeks ago I cooked this recipe (video) which is basically just pork tenderloin / fillet with herbs baked inside a baguette.

While it was extremely tasty, does anyone have any advice on how to prevent the baguette from going hard / too crispy or rather is there a way to make it quite a lot softer in the finished product? I used a typical British supermarket bakery baguette.

Do you think putting a pan of water under it in the oven would help?

Thanks in advanced!