Turmeric Free Classic French Baguettes

Few baked goods are as satisfying to pull from the oven as a proper baguette, with its crackling crust, open crumb, and that unmistakable yeasty aroma that fills the whole kitchen. The ingredient list here is beautifully stripped back — just yeast, water, bread flour, and sea salt — so there's nothing hidden to worry about, no spice blends, no additives, just pure bread-making tradition. The overnight poolish is the real secret weapon, giving the dough a depth of flavor that a same-day loaf simply can't match. Stretch-and-fold technique replaces the need for heavy kneading, building gluten strength gradually so the final texture is airy and chewy in all the right ways. Scoring the dough at a confident angle before baking isn't just for looks — it controls how the loaf expands in the oven and creates those gorgeous raised ears. The steam bath in the first ten minutes of baking is what locks in that signature thin, shattering crust that makes every slice feel like it came straight from a Parisian boulangerie. Let them cool on a rack before cutting, and try not to eat an entire baguette standing at the counter — though honestly, no promises.

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