Vegetarian Classic French Baguettes

There is something almost magical about pulling a batch of golden, crackling baguettes out of your own oven, and this recipe delivers that bakery-level result from a surprisingly short ingredient list. The secret is the poolish — a simple overnight starter made from just yeast, water, and bread flour — which develops deep, complex flavor without any fancy equipment or additives. From there, a series of gentle stretch-and-folds builds the kind of open, airy crumb that makes a great baguette so satisfying to tear apart. The steam-baking technique, created by pouring hot water into a skillet on the bottom rack, is what gives the crust that signature thin, shatteringly crisp shell and gorgeous mahogany color. Scoring each loaf at a confident angle lets the dough bloom beautifully in the oven, producing those dramatic ridges that look like they came straight from a Parisian boulangerie. The entire process is naturally free of eggs, dairy, and anything animal-derived — just flour, water, yeast, and salt working together the way they have for centuries. Once you smell these cooling on the rack, store-bought will never quite cut it again.

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