Walnut Free Crusty French Baguette

Few things in the kitchen feel as satisfying as pulling a genuinely crusty, golden baguette out of your own oven. The ingredient list here is beautifully stripped back — bread flour, sea salt, instant yeast, and cool water — so there's absolutely nothing to second-guess if you're avoiding tree nuts. No specialty products, no complicated swaps, just classic French bread technique done right at home. The magic comes from a long, cold ferment in the refrigerator, which slowly builds the kind of deep, wheaty flavor you'd expect from a proper boulangerie. A series of stretch-and-fold sets during the early rest period develops the gluten without any heavy kneading, giving the crumb that open, chewy texture baguettes are famous for. Steam in the oven during the first phase of baking is what creates that signature shatteringly crisp crust — the kind that crackles when you squeeze it. Scoring each loaf with confident diagonal slashes right before they go in isn't just for looks; it controls how the bread expands and gives you those beautiful, ear-like ridges. Once they come out deep golden brown and hollow-sounding when tapped, the hardest part is waiting the full 20 minutes before you slice in. Slather with good butter and you're done.

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