Low Sugar Crusty French Baguette
There is something almost magical about pulling a deeply golden, crackling baguette out of your own oven, and this recipe delivers exactly that. The ingredient list is refreshingly short — bread flour, sea salt, instant yeast, and cool water — which means there is absolutely nothing hidden in here that could sneak in unwanted sweetness. Traditional baguettes rely entirely on the slow fermentation process for their complex, slightly tangy flavor, and the long cold rest in the refrigerator does all that work beautifully without any added sugar whatsoever. The stretch-and-fold technique builds structure gradually, giving you that open, chewy crumb and the signature shatteringly crisp crust that makes a great baguette so satisfying. Scoring the dough at a shallow angle and blasting it with steam in a screaming-hot oven is the move that creates those dramatic, ear-like ridges and the deep mahogany color you see in a proper French bakery. Once you hear that hollow knock on the bottom and smell the caramelized crust filling your kitchen, you will understand why this four-ingredient loaf is worth every fold and every minute of the overnight wait.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 3 cups (360g) bread flour, plus more for dusting
- 1 ¼ tsp fine sea salt
- ½ tsp instant yeast
- 1 ¼ cups (295ml) cool water (about 65°f/18°c)
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, salt, and instant yeast. Pour in the cool water and stir with a wooden spoon or your hand until no dry flour remains and a shaggy dough forms. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes.
- 2
With damp hands, perform a series of stretch-and-folds: grab one side of the dough, stretch it upward until it resists, then fold it over the center. Rotate the bowl 90 degrees and repeat three more times for a total of 4 folds. Cover and repeat this process two more times at 30-minute intervals (3 sets total). After the final fold, the dough should feel noticeably smoother and hold its shape briefly when released.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!