Honey Free Classic French Baguettes

There is something deeply satisfying about pulling a batch of golden, crackling baguettes from your own oven, and this recipe delivers the real deal. The process starts with a poolish — a simple overnight pre-ferment made from just yeast, water, and bread flour — that builds the complex, slightly tangy flavor you'd expect from a proper French bakery. From there, a series of stretch-and-folds develops the gluten gently, giving the final loaves that open, airy crumb and chewy texture that makes a baguette worth eating. Scoring with a lame at a confident angle and blasting the oven with steam in the first ten minutes are the two moves that create the signature blistered crust and dramatic ear. The entire ingredient list is four items: yeast, water, bread flour, and sea salt — nothing hidden, nothing unnecessary, and absolutely no sweeteners of any kind. That makes this an ideal bake for anyone who needs to avoid added sugars or bee-derived ingredients, since traditional baguette recipes are naturally free of them and this one stays true to that tradition. Cool the loaves on a rack before slicing, and try not to eat an entire one standing at the counter — though honestly, no promises.

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