Pecan Free Classic French Baguettes

Few things in the kitchen feel as rewarding as pulling a batch of golden, crackling baguettes from the oven, and this classic recipe delivers that bakery-level result right at home. The process starts with a poolish — a simple overnight pre-ferment of flour, water, and just a pinch of yeast — that builds the kind of deep, complex flavor you usually only find in a proper French boulangerie. From there, a series of stretch-and-fold techniques develops the gluten gently, giving the finished loaves their signature open crumb and chewy texture without any heavy kneading. The ingredient list is beautifully minimal: bread flour, yeast, sea salt, and water — nothing more, nothing less, and absolutely no tree nuts in sight. For anyone navigating nut allergies or sensitivities, this is the kind of recipe where you can bake with total confidence, since every component is straightforward and easy to verify. The steam-baking method — a hot skillet of water in the bottom of the oven — is the secret to that shatteringly crisp crust that sings when you tap it. Slice into one still slightly warm and you'll understand why people have been making baguettes this way for generations.

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