Low Iodine Crusty French Baguette

Few things in the kitchen feel as satisfying as pulling a deeply golden, crackling baguette from your own oven. The ingredient list here is beautifully minimal — bread flour, sea salt, instant yeast, and water — which makes this loaf a natural fit for anyone managing iodine intake. No dairy, no eggs, no iodized table salt, and no enriched additives to second-guess; just four clean ingredients doing exactly what they're supposed to do. The long cold ferment in the refrigerator does the heavy lifting on flavor, so you get that complex, slightly tangy crumb without any shortcuts or specialty products. Scoring the dough at a shallow angle before it hits the blazing hot oven is what gives you those dramatic ears and that signature shattering crust. The steam trick with the lower baking sheet is the real secret weapon — it keeps the surface pliable just long enough for maximum oven spring before the crust sets into something truly spectacular. Once you hear that hollow knock on the bottom and catch the smell coming out of your oven, you'll understand why this simple recipe is worth every fold and every minute of patience.

About Fig

Fig 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 →