Preheat oven to 375 degrees. Trim any star roots from
the bottom of the garlic heads, then carefully cut a slice
off the top of each head to expose the cloves. Rub the
trimmed heads with the olive oil and a sprinkling of salt
Place the prepared garlic in a small baking dish. Pour in
hot water to reach one third of the way up the sides of
the garlic heads. Cover the dish with aluminum foil,
crimping edges to seal securely. Bake the garlic until
lightly browned, soft, and tender (you'll be able to pierce
it easily with a paring knife), 1 1/2 to 2 hours (depending
on the size of the bulbs). Remove from the oven. Drain
any remaining water, and let cool slightly.
Serve the roasted garlic warm with the baguettes and
with butter packed into small ramekin.