Barley Free Classic French Baguettes

Few baked goods rival the satisfaction of pulling a deeply golden, crackling baguette from your own oven. The secret here is a poolish — a simple overnight starter made with just yeast, water, and bread flour — that builds the kind of complex, tangy flavor you'd expect from a proper French bakery. Because the entire recipe relies on bread flour, water, yeast, and sea salt, there's no barley, rye, or any other grain to worry about, making it a clean and straightforward bake from start to finish. The stretch-and-fold technique during bulk fermentation develops a beautifully open, chewy crumb without any complicated equipment. Steam in the oven during the first phase of baking is what gives the crust that signature shatter, while the final minutes of dry heat drive it to a rich mahogany color. Scoring the loaves at a confident angle lets the dough bloom dramatically in the oven, creating those gorgeous, ear-like ridges along the top. Once they cool on the rack and you hear that first crisp crackle as you slice in, you'll understand why this recipe is worth every hour of the process.

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