Gut Friendly Classic French Baguettes

Few things beat the crackle of a freshly baked baguette pulled straight from your own oven, and this recipe delivers that bakery-level result with a surprisingly short ingredient list. The real gut-friendly magic here is the poolish — a simple overnight pre-ferment made from just yeast, water, and bread flour that gives the dough a long, slow fermentation. That extended fermentation breaks down some of the harder-to-digest compounds in the flour, making the finished bread gentler on your system than a same-day loaf. The stretch-and-fold technique builds structure without overworking the dough, and the steam-baking method creates that signature shatteringly crisp crust with a chewy, open crumb inside. With nothing but bread flour, sea salt, water, and yeast, you know exactly what's going into every bite — no additives, no preservatives, no guesswork. Letting the baguettes cool fully before slicing is the hardest part, but it's worth every minute of patience.

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