Legume Free Classic French Baguettes

Few breads are as satisfying to pull from the oven as a proper baguette, with its crackling mahogany crust and open, chewy crumb. The ingredient list here is beautifully stripped back — just yeast, water, bread flour, and sea salt — which means there is absolutely nothing to second-guess for anyone avoiding legumes. No bean-based flours, no soy additives, no hidden fillers that sneak into some commercial loaves. The real magic starts with an overnight poolish, a simple pre-ferment that builds deep, complex flavor before you even touch the main dough. A series of stretch-and-fold sets develops the gluten gently, giving you that elastic, airy structure without any heavy kneading. The steam-baking technique — pouring hot water into a skillet on the bottom rack — is what creates that signature blistered crust that shatters when you slice it. Once you smell these cooling on the rack, store-bought will never quite cut it again.

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