Mushroom Free Crusty French Baguette

Few things in the kitchen feel as satisfying as pulling a deeply golden, crackling baguette out of your own oven. This recipe relies on just four ingredients — bread flour, sea salt, instant yeast, and water — so there is absolutely nothing hiding in the dough that could cause concern for anyone avoiding fungi or fungal-derived ingredients. The long, cold ferment in the refrigerator does the heavy lifting, building complex flavor overnight without any need for additives or extras. A series of simple stretch-and-fold techniques develops the gluten structure that gives the crumb its signature open, chewy texture. Steam in the oven during the first phase of baking is what creates that impossibly thin, shatteringly crisp crust that makes a proper baguette so irresistible. Once you hear that hollow knock on the bottom and catch the smell filling your kitchen, you will understand why this is worth every hour of patience. Slice it thick, tear it at the table, or use it to mop up whatever is on your plate — it delivers every single time.

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