Red Meat Allergy Friendly Classic French Baguettes

Few things in the bread world beat a proper baguette with that shattering crust and open, chewy crumb, and this recipe delivers exactly that. The entire formula is built from flour, water, yeast, and salt — nothing more — which means it's naturally free from any animal proteins that could be a concern for people managing a red meat allergy. There's no beef-derived gelatin, no meat-based broths, and no hidden additives to second-guess on a label. The real magic here comes from the overnight poolish, a simple pre-ferment that develops deep, complex flavor before you've even touched the main dough. A series of stretch-and-fold techniques builds structure without heavy kneading, and a blast of steam in a screaming-hot oven gives you that signature crackly crust and golden mahogany color. Scoring the loaves at a confident angle lets them bloom dramatically in the oven, so they look as impressive as anything from a proper bakery. Let them cool on a wire rack before slicing — the wait is genuinely hard, but the crumb will thank you for it.

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