Low Fiber Classic French Baguettes

Few things in the kitchen feel as satisfying as pulling a batch of golden, crackling baguettes from your own oven. This recipe keeps things beautifully simple — just yeast, water, bread flour, and sea salt — which is exactly what makes it such a smart fit for anyone following a low-fiber, low-residue approach. White bread flour produces a refined, easy-to-digest crumb with none of the roughage that comes from whole grains or added seeds, so you get all the pleasure of fresh bread without the digestive stress. The overnight poolish is the secret weapon here, developing deep, complex flavor without any extra ingredients, so the final loaf tastes like it came from a proper Parisian bakery. The stretch-and-fold technique builds structure gradually, giving you that open, airy crumb and a shatteringly crisp crust that sings when you slice into it. A blast of steam in the oven during the first few minutes of baking is what creates that signature crackle — no special equipment beyond a skillet and a hot baking surface required. Let them cool on a wire rack before cutting, and you'll be rewarded with a perfectly set crumb that's tender, light, and genuinely worth every step.

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