Cinnamon Free Classic French Baguettes
Few breads are as satisfying to pull from the oven as a proper baguette, with its crackling crust, open crumb, and that unmistakable yeasty aroma. The recipe builds flavor the right way, starting with an overnight poolish — a simple mix of flour, water, and just a whisper of yeast — that gives the finished loaf real depth without any added spices or flavorings. The ingredient list is beautifully short: bread flour, yeast, sea salt, and water, nothing more. That simplicity is actually great news for anyone navigating spice sensitivities, since there's zero risk of hidden seasonings sneaking in. The stretch-and-fold technique develops a strong, silky dough without a stand mixer, and the steam-baking method is what creates that signature shatteringly crisp exterior. Scoring the loaves at a confident angle lets them bloom dramatically in the oven, giving you that classic ear and a gorgeous deep mahogany color. Once they've cooled on the rack and you hear that hollow knock on the bottom, you'll know you've nailed it.
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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.
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