Macadamia Free Classic French Baguettes

There is something almost magical about pulling a batch of golden, crackling baguettes out of your own oven, and this recipe delivers that bakery-level result from scratch. The process starts with a poolish — a simple overnight pre-ferment made from just yeast, water, and bread flour — that builds the deep, complex flavor you'd expect from a proper French loaf. Stretch-and-fold technique replaces heavy kneading, developing a smooth, elastic dough that bakes up with an open, airy crumb and that signature shatteringly crisp crust. A blast of steam in the first ten minutes of baking is the real secret weapon, giving the crust its gorgeous mahogany color and audible crunch. The entire ingredient list is beautifully stripped back — yeast, water, bread flour, and sea salt — so there's no hunting labels for hidden nuts or worrying about what's lurking in a store-bought loaf. If you've never scored dough before, the instructions walk you through the angle and motion so your slashes bloom open beautifully rather than dragging. Once you smell these cooling on the rack, you'll understand why people have been making this bread for centuries.

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