Emulsifier Free Classic French Baguettes

There is something deeply satisfying about pulling a crackling, mahogany-brown baguette from your own oven, and this recipe delivers that bakery-counter magic at home. The ingredient list is refreshingly short — just yeast, water, bread flour, and fine sea salt — which means there is no room for the hidden additives and emulsifiers that sneak into so many store-bought loaves. The process starts with an overnight poolish, a simple pre-ferment that builds the kind of complex, slightly tangy flavor that shortcuts simply cannot replicate. From there, a series of gentle stretch-and-folds develops the gluten without any special equipment, giving the dough that smooth, elastic structure you need for a proper open crumb. A blast of steam in a screaming-hot oven creates the signature blistered crust, while careful scoring lets each loaf bloom into those beautiful, overlapping ears. The result is a deeply golden baguette that shatters when you break it and stays chewy and tender inside — proof that the cleanest ingredients often produce the most extraordinary bread.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →