Lupin Free Classic French Baguettes

Few things beat the crackle of a freshly baked baguette, and this classic French version delivers that bakery-quality crust and open, chewy crumb right from your own oven. The recipe builds flavor the right way, starting with an overnight poolish — a simple mixture of flour, water, and just a touch of yeast — that gives the finished loaf remarkable depth without any complicated additives. The ingredient list is beautifully stripped back: bread flour, yeast, sea salt, and water, nothing more. That simplicity is actually great news if you're navigating flour blends or specialty breads that sometimes sneak in legume-based fillers, because here every ingredient is exactly what it says it is. The technique does the heavy lifting, with stretch-and-fold sets building structure, a proper proof developing lightness, and a blast of steam in a screaming-hot oven creating that signature blistered, mahogany crust. Scoring the dough at a confident angle lets the loaves bloom dramatically in the oven, so they look as impressive as they taste. Slice into one after it cools and you'll find a glossy, hole-riddled crumb that's equally at home alongside a bowl of soup or simply torn apart with good butter.

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