Eggless Classic French Baguettes

Few baked goods feel as satisfying to pull from the oven as a proper baguette — that deep mahogany crust, the hollow thud when you tap the bottom, the crackle when you finally slice in. What makes this recipe especially approachable is how naturally egg-free it already is, relying entirely on flour, water, yeast, and salt to build extraordinary flavor and structure. The real secret is the poolish, an overnight pre-ferment that develops a complex, pleasantly yeasty aroma before the main dough even comes together. From there, a series of stretch-and-folds coaxes the dough into something smooth and elastic without any heavy kneading. The steam-baking technique — pouring hot water into a skillet on the bottom rack — is what gives the crust that signature crispness and helps the scored slashes bloom open beautifully. It takes patience across a couple of rises, but nearly all of that time is hands-off, making it far less intimidating than it looks. The result is four golden loaves with an open, chewy crumb that tastes like it came straight from a Parisian boulangerie.

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