Brazil Nut Free Classic French Baguettes
That crackling crust and open, chewy crumb are what baguette dreams are made of, and this from-scratch version delivers the real thing right out of your home oven. The ingredient list is beautifully minimal — just yeast, water, bread flour, and sea salt — so there's no need to scan labels or worry about hidden allergens sneaking in through a packaged mix or store-bought loaf. The overnight poolish is the secret weapon here, developing deep, complex flavor that makes this taste like it came from a proper Parisian boulangerie. Stretch-and-fold technique builds the gluten structure gradually, giving you that satisfying chew without any heavy kneading. The steam bath in the oven is what creates that signature shatteringly crisp exterior, while the inside stays soft and airy. Scoring the dough at a confident angle lets the baguettes bloom dramatically in the oven, so they look as impressive as they taste. Cool them on a wire rack, slice into them, and try not to eat an entire one standing at the counter — no promises.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the poolish
- ¼ tsp active dry yeast
- ½ cup cool water (about 70°f / 21°c)
- ½ cup bread flour
For the dough
- 1 ½ tsp active dry yeast
- 1 cup warm water (about 95°f / 35°c)
- 3 cups bread flour, plus more for dusting
- 1 ½ tsp fine sea salt
Instructions
- 1
Make the poolish: In a large mixing bowl, stir together 1/4 tsp yeast, 1/2 cup cool water, and 1/2 cup bread flour until no dry flour remains. Cover the bowl with plastic wrap and leave at room temperature for 8–12 hours (overnight), until the poolish is bubbly, domed, and smells pleasantly yeasty.
- 2
Make the dough: Add 1 1/2 tsp yeast and 1 cup warm water to the poolish and stir to combine. Add 3 cups bread flour and 1 1/2 tsp fine sea salt, then mix with a stiff spatula or your hand until a shaggy dough forms with no dry patches. Cover and rest for 20 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!