Low Iodine Classic French Baguettes
Few things beat the crackle of a freshly baked baguette, and this classic French version delivers that bakery-worthy crust and open, chewy crumb entirely from scratch. Managing iodine intake can get tricky with store-bought breads, which often contain iodized salt, dairy additives, or dough conditioners that are harder to track. This recipe keeps things beautifully simple — just yeast, water, bread flour, and fine sea salt, which is non-iodized and a smart swap for anyone watching their iodine levels. The overnight poolish is the secret weapon here, building deep, complex flavor without any extra ingredients, so you're not sacrificing taste for dietary needs. The stretch-and-fold technique and a blast of steam in the oven create that signature blistered crust and airy interior that's genuinely hard to believe came from your own kitchen. Slice into one after the recommended rest and you'll understand why this method has stood the test of time.
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Learn more →Ingredients
4 servings
For the poolish
- ¼ tsp active dry yeast
- ½ cup cool water (about 70°f / 21°c)
- ½ cup bread flour
For the dough
- 1 ½ tsp active dry yeast
- 1 cup warm water (about 95°f / 35°c)
- 3 cups bread flour, plus more for dusting
- 1 ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
Make the poolish: In a large mixing bowl, stir together 1/4 tsp yeast, 1/2 cup cool water, and 1/2 cup bread flour until no dry flour remains. Cover the bowl with plastic wrap and leave at room temperature for 8–12 hours (overnight), until the poolish is bubbly, domed, and smells pleasantly yeasty.
- 2
Make the dough: Add 1 1/2 tsp yeast and 1 cup warm water to the poolish and stir to combine. Add 3 cups bread flour and 1 1/2 tsp fine sea salt, then mix with a stiff spatula or your hand until a shaggy dough forms with no dry patches. Cover and rest for 20 minutes.
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