Spice Free Classic French Baguettes

Few things in the bread world beat the crackle of a just-baked baguette, and this recipe delivers that bakery-worthy crust and open, chewy crumb entirely from scratch. The ingredient list is beautifully stripped down — just yeast, water, bread flour, and sea salt — which means there is absolutely nothing hidden in here that could trigger a sensitivity to seasonings or spices. That simplicity is actually the secret weapon: the deep, complex flavor comes entirely from the overnight poolish, a pre-ferment that gives the dough a slow, yeasty head start before any kneading even begins. The stretch-and-fold technique builds strength and structure without overworking the dough, and the steam-baking method is what creates that signature shatteringly crisp crust. Scoring each loaf at a confident angle lets the dough bloom dramatically in the oven, giving you those gorgeous, overlapping ears that make a homemade baguette look truly professional. Cooling on a wire rack before slicing is the one step worth being patient about — the interior crumb is still setting, and rushing it will cost you that perfect texture. Once you pull these from the oven and hear that hollow tap, you'll understand why this four-ingredient bread has never needed anything more.

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