Peanut 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 starter made from just yeast, water, and bread flour — that builds the deep, complex flavor you'd expect from a proper French loaf. A series of stretch-and-fold techniques during bulk fermentation develops the gluten structure that gives each baguette its signature chewy crumb and airy interior. Steam injected at the start of the bake is the secret behind that impossibly thin, shattering crust that crackles when you squeeze it. The entire ingredient list is just yeast, water, bread flour, and sea salt, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through processed additives or shared-facility warnings. Scoring the dough at a confident angle right before it hits the hot stone lets the loaves bloom beautifully in the oven, giving you those dramatic, rustic slashes. Slice into one after a short rest and you'll find an open, tender crumb that's perfect for everything from a cheese board to a simple swipe of good butter.

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