Celery Free Classic French Baguettes

Few things in the kitchen feel as rewarding as pulling a batch of golden, crackling baguettes from the oven, and this recipe delivers that bakery-level result right at home. The process starts with a poolish — a simple overnight pre-ferment of yeast, water, and bread flour — that builds deep, complex flavor before you've even made the main dough. From there, a series of stretch-and-fold techniques develops the gluten gently, giving you that open, chewy crumb and satisfyingly crisp crust without a stand mixer in sight. A blast of steam in the oven during the first ten minutes of baking is the secret to that signature shatter when you bite in, and the scoring step lets the loaves bloom dramatically along each slash. The entire ingredient list is just yeast, water, bread flour, and sea salt — nothing hidden, nothing processed, nothing to second-guess. For anyone navigating food sensitivities, the simplicity here is genuinely liberating; you know exactly what's in every bite. Slice into one while it's still slightly warm and you'll understand why this style of bread has never needed improving.

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