Pregnancy Friendly Crusty French Baguette
There is something deeply satisfying about pulling a golden, crackling baguette from your own oven, and this recipe delivers that bakery-quality result with just four simple ingredients. Bread flour, sea salt, instant yeast, and water — that's it, which means you know exactly what's going into every bite. During pregnancy, keeping tabs on what you're eating matters, and a homemade loaf made from scratch removes any guesswork about additives or preservatives that can sneak into store-bought bread. The long, slow cold ferment in the refrigerator does most of the heavy lifting overnight, developing a complex, slightly tangy flavor without any fuss. The stretch-and-fold technique builds structure gently, so even if you're new to bread baking, the process is forgiving and genuinely enjoyable. A burst of steam in the oven gives the crust that signature shatter while keeping the interior open and chewy. Slice it warm with butter, pile it with your favorite toppings, or just tear into it straight off the cooling rack — no judgment here.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!