Shellfish Free Classic French Baguettes

Few things in the kitchen feel as rewarding as pulling a batch of golden, crackling baguettes from your own oven. The process starts with a poolish — a simple overnight starter made from just yeast, water, and bread flour — that develops a deep, complex flavor you simply can't rush or fake. A series of stretch-and-fold techniques builds the kind of open, airy crumb that makes a great baguette so satisfying to tear into, while a steam-injected oven creates that signature shatteringly crisp crust. The scoring step, done with a lame or razor blade at a confident angle, isn't just for looks — it controls how the loaf expands and gives you those beautiful, ear-like ridges. With only four ingredients in the dough itself, there's nothing hidden here, no mystery additives, and absolutely nothing to worry about from a seafood or shellfish standpoint — it's pure, straightforward bread. The payoff is a deeply mahogany loaf that sounds hollow when tapped and smells like a proper Parisian boulangerie. Slice it warm with good butter, or use it as the base for the best sandwich of your week.

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