Pistachio 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 French method delivers exactly that. The recipe builds on a simple overnight poolish — just yeast, water, and bread flour — which develops a deep, complex flavor that no same-day loaf can match. A series of stretch-and-folds replaces the need for heavy kneading, gradually building the gluten structure that gives each baguette its signature chewy, open crumb. The real magic happens in the oven: a blast of steam in the first ten minutes keeps the crust supple long enough to get that dramatic oven spring before it sets into a shattering, mahogany shell. Scoring with confident diagonal slashes isn't just for looks — it controls exactly where the loaf expands, giving you those beautiful ears and an even rise. Every ingredient here is straightforward pantry staple stuff, so there's zero concern about hidden nuts or cross-contact from specialty add-ins. Slice into one while it's still slightly warm and you'll understand why people have been making these for centuries.

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