I am making garlic bread tonight for a sudden craving of bucatini and meatballs in sauce, and I want my garlic bread soft/chewy, rather than crispy.
I've bought a french baguette (hard-shelled, dense, chewy) and an apparent 'Italian loaf' - wider, squatter, softer/less dense than baguette. I know I'm probably over-thinking this, but you know when you want just the right feel...?
I will probably smear it with garlic/butter/parsley/S&P, then wrap it in foil so as to keep it softer. Is this right?
I am open to a bit of crisp, but want mainly comfort soft.
Thanks in advance