Cashew Free Classic French Baguettes

Few things in the kitchen feel as rewarding as pulling a batch of golden, crackling baguettes from your own oven. The recipe builds its flavor the right way — through a slow overnight poolish that gives the crumb that signature open, chewy texture and the crust a deep, almost nutty complexity. Everything here is beautifully straightforward: yeast, water, bread flour, and sea salt, with zero hidden ingredients to second-guess. For anyone navigating tree nut allergies or sensitivities, that simplicity is genuinely reassuring — no specialty blends, no ambiguous add-ins, just classic French bread technique. The stretch-and-fold method replaces heavy kneading and is surprisingly satisfying once you get the rhythm of it. A blast of steam in the oven during the first ten minutes is the secret to that blistered, mahogany crust that shatters when you slice into it. Let them cool on a rack before cutting — if you can manage the wait — and you'll be rewarded with a crumb and crust that rival anything from a proper boulangerie.

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