Seed Oil Free Classic French Baguettes

Few things in the bread world beat a baguette with a shattering crust and an open, chewy crumb, and this recipe delivers exactly that. The ingredient list is refreshingly short — just yeast, water, bread flour, and fine sea salt — which means there's no place for industrially processed oils to sneak in. That's genuinely rare with store-bought versions, where dough conditioners and seed-based shortenings are common additives used to extend shelf life. Here, the flavor and texture come entirely from a slow overnight poolish, proper fermentation, and a blast of steam in a screaming-hot oven. The stretch-and-fold technique builds gluten strength without any fats or additives, so the structure is all natural. Scoring the dough at a confident angle lets the loaves bloom dramatically in the oven, giving you that signature ear and deep mahogany color. Once you pull these off a hot baking stone and hear them crackle as they cool on the rack, you'll have a hard time going back to anything wrapped in plastic at the grocery store.

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