Mustard Free Crusty French Baguette

Few things in the kitchen feel as satisfying as pulling a deeply golden, crackling baguette from your own oven. This recipe relies on just four ingredients — bread flour, sea salt, instant yeast, and cool water — so there is absolutely nothing hidden in the mix to worry about. A long, slow cold ferment in the refrigerator does most of the heavy lifting, building that complex, slightly tangy flavor you'd expect from a proper French loaf without any complicated techniques. The stretch-and-fold method gradually develops the gluten structure, giving you an open, chewy crumb and that signature blistered crust. Scoring the dough at a shallow angle right before it goes into the oven lets each baguette bloom beautifully, and the burst of steam in the first ten minutes of baking is what locks in that irresistibly shatteringly crisp exterior. Once you hear that hollow knock on the bottom and catch the smell filling your kitchen, you'll understand why homemade bread is worth every minute of the process.

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