Fructose Free Crusty French Baguette
Few things in the kitchen feel as satisfying as pulling a genuinely crusty, golden baguette from your own oven. This recipe keeps things beautifully simple — just bread flour, sea salt, instant yeast, and water — which makes it a natural fit for anyone managing fructose intolerance, since there's no honey, fruit-derived sweetener, or high-fructose ingredient anywhere in sight. The magic here comes from a long, cold ferment that builds deep, complex flavor without any added sugars to worry about. A series of gentle stretch-and-folds develops the gluten structure, giving you that open, chewy crumb and the signature crackly crust that makes a baguette worth making from scratch. The steam-baking technique — pouring hot water into a lower pan right as the loaves go in — is what creates that bakery-style shell that shatters when you slice into it. Once you smell these cooling on the rack, waiting the full twenty minutes before cutting will feel like the hardest part of the whole process.
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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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