Again, this is not an actual recipe for making French bread, but here are a few tips for extending its shelf life.

Store your bread in plastic, especially if you are in a dry climate.

To warm it up for dinner?
Preheat the oven to 375. If you like a crunchy crust on your bread, toss it in the oven when it is hot for about 3-5 minutes. Much longer and it will be too hard, too crusty and possibly burn.

If you want to take a bit longer and like your crust less crunchy, wrap it in foil. Place in the oven for 5-10 minutes. When you need to use a mitt to pull it out, it is probably hot enough.

If your bread is starting to become hard on the outside and a touch stale, try this method: Run it briefly under water, wrap it in a brown paper bag or foil and place in the oven for about 8-10 minutes. Check it periodically and when the crust is no longer moist, but the whole loaf is hot, it is done!

Is it super crusty?
It is crouton or breadcrumb time.
If it falls apart it is only good as crumbs. Blend them in a food processor or mash under a rolling pin in a plastic bag. The next time a recipe calls for panko breadcrumbs, use these instead.