Low Sugar Classic French Baguettes

There is something deeply satisfying about pulling a batch of golden, crackling baguettes from your own oven, and this recipe delivers that bakery-level result with nothing but flour, water, yeast, and salt. That's the whole ingredient list — no sweeteners, no hidden additives, just the four elements that have made French bread legendary for centuries. For anyone keeping a close eye on added sugars, store-bought bread can be a minefield of unexpected sweeteners tucked into the dough, so baking from scratch puts you completely in control. The process starts with an overnight poolish, a simple pre-ferment that develops deep, complex flavor without needing a single gram of sugar to coax the yeast along. A series of stretch-and-fold techniques builds the gluten structure that gives these loaves their signature open crumb and chewy bite. Scoring with a lame and blasting the oven with steam in the first ten minutes creates that dramatic, blistered crust that shatters when you slice into it. Once you taste a warm slice with nothing but a little butter, it's very hard to go back to anything wrapped in plastic.

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