Rice Free Classic French Baguettes

Few breads inspire as much awe as a proper French baguette, with its crackling crust, open crumb, and that unmistakable yeasty aroma that fills the kitchen. The ingredient list here is beautifully stripped back — just bread flour, yeast, salt, and water — which means there is absolutely nothing to second-guess if you are avoiding rice or rice-derived additives that sneak into so many store-bought loaves. The overnight poolish is the secret weapon, developing deep, complex flavor before the main dough even comes together. From there, a series of stretch-and-folds builds the gluten structure that gives each baguette its signature chew and those gorgeous air pockets. Scoring with a lame at a confident angle and blasting the oven with steam in the first ten minutes are what create that dramatic ear and shatteringly crisp exterior. The result is a deeply mahogany loaf that sounds hollow when tapped and tastes like something from a Parisian boulangerie. Let them cool on a wire rack before slicing — if you can wait that long.

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