Citric Acid 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 filling every corner of the kitchen. The ingredient list here is refreshingly short — just yeast, water, bread flour, and fine sea salt — which means there is nothing hidden to worry about, no additives, no preservatives, and absolutely no citric acid that often sneaks into commercial breads as a dough conditioner or shelf-life extender. The overnight poolish is the secret weapon, giving the dough a slow, natural fermentation that builds deep flavor without any shortcuts. A series of stretch-and-folds develops the gluten gently, so by the time you shape the loaves, the dough is smooth, elastic, and a genuine pleasure to work with. The steam-baking technique — pouring hot water into a skillet at the bottom of the oven — creates that bakery-style crust that shatters when you bite into it. Scoring the loaves at a confident angle lets them bloom beautifully in the oven, producing those signature raised ridges. Once they cool on the rack and you hear that hollow knock on the bottom, you will know you have made something genuinely worth the effort.

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