OH has just discovered a pack of part baked baguettes in the cupboard. They are dated June and still look ok. What do you think should I cook them or throw them out?
As a coinnoseur of French bread I abhor the term 'baguette' used to describe English bread in the same shape. French bread is made without fat and after a few hours tends to go a bit hard. The following day it is inedible. That's why the French have so many 'boulangeries' and people buy bread once, twice or three times a day. There is no comparison.
You should read Alec Rose's (or might have been Francis Chichester's) sailing-solo-round-the-world book - he kept bread for yonks, cutting the green mouldy bits off and eating the rest as he progressed through his stock.