Breastfeeding Friendly Crusty French Baguette
Few things in life hit quite like pulling a golden, crackling baguette out of your own oven, and this recipe delivers that bakery-level result with just four simple ingredients. Bread flour, sea salt, instant yeast, and water — that's it, which means you know exactly what's going into every bite, a real comfort when you're paying close attention to what you eat and drink. The long, cold ferment in the refrigerator does most of the heavy lifting overnight, developing deep flavor without any additives or preservatives you'd find in a store-bought loaf. Staying well-nourished while nursing means leaning on wholesome, satisfying foods, and fresh homemade bread made from clean pantry staples fits that goal beautifully. The stretch-and-fold technique is gentler than traditional kneading and surprisingly meditative — a nice few minutes of calm in a busy day. Once that crust shatters and the airy, chewy crumb pulls apart, you'll want to eat it warm with butter, alongside soup, or honestly just on its own. Baking a batch means you have something genuinely nourishing and deeply satisfying ready to go whenever hunger strikes.
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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.
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