Mushroom Free Classic French Baguettes

Few baked goods are as satisfying to pull from the oven as a proper French baguette, with its crackling crust, open crumb, and that unmistakable yeasty aroma that fills the entire kitchen. The recipe relies on a poolish — a simple overnight starter made from just flour, water, and a pinch of yeast — which builds deep, complex flavor without any specialty ingredients. Everything here is completely straightforward: bread flour, sea salt, water, and yeast are all you need, making it a naturally worry-free bake for anyone avoiding fungi-based ingredients or additives. The stretch-and-fold technique during bulk fermentation does the heavy lifting in place of a stand mixer, developing a smooth, elastic dough that shapes beautifully. Scoring the loaves at a confident angle and blasting them with steam in a hot oven is what creates that signature blistered crust and dramatic ear. The result is a deeply golden, hollow-sounding baguette that rivals anything from a bakery counter — and you made it entirely from scratch with total control over every ingredient that went in.

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