Lactose Free Crusty French Baguette

Few things in the kitchen feel as satisfying as pulling a genuinely crackling baguette out of your own oven, and this recipe delivers that bakery-quality crust and open, chewy crumb without a single drop of dairy. The ingredient list is beautifully minimal — bread flour, sea salt, instant yeast, and cool water — which means there's nothing hidden to worry about, just pure fermentation doing its work. The long cold retard in the refrigerator is where the magic happens, slowly building the complex, slightly tangy flavor that makes a great baguette taste like more than the sum of its parts. Steam injected at the start of the bake locks in that signature shatter-crisp crust, while the hot stone ensures the bottom is just as golden as the top. Scoring with a lame at a shallow angle isn't just for looks — it controls how the loaf blooms and gives you those dramatic, ear-like ridges that signal a properly baked baguette. Once you hear that hollow knock on the bottom and let them cool on the rack, you'll have two loaves that are completely at home alongside a cheese board, a bowl of soup, or simply torn apart and eaten warm.

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