Sesame Free Crusty French Baguette

Few things in the kitchen feel as satisfying as pulling a genuinely crackling baguette from your own oven, and this recipe delivers that bakery-worthy result with just four humble ingredients. Bread flour, sea salt, instant yeast, and cool water are all you need — no seeds, no coatings, no hidden additives that can make store-bought loaves a concern for anyone avoiding sesame. The slow cold ferment in the refrigerator does the heavy lifting, building deep, complex flavor overnight while you sleep. A series of stretch-and-fold sets develops the gluten structure that gives the crumb its signature open, chewy texture without any kneading. Scoring the dough at a shallow angle right before it hits the blazing hot oven lets the loaves spring up dramatically, and the steam bath in those first ten minutes is what creates that impossibly thin, shattering crust. The finished baguettes come out deep golden, hollow-sounding when tapped, and absolutely irresistible torn apart while still warm. Once you realize how straightforward the process is, it's hard to justify buying bread ever again.

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