Xanthan Gum Free Crusty French Baguette
Few things in the bread world beat the sound of a shatteringly crisp crust giving way to an open, chewy crumb, and this baguette delivers exactly that. The ingredient list is refreshingly short — bread flour, sea salt, instant yeast, and cool water — which means there is simply no room for additives or stabilizers to sneak in. That matters a lot when you're avoiding xanthan gum, since many store-bought loaves and even some homemade recipes lean on it as a crutch for texture and structure. Here, structure comes entirely from proper technique: a long, cold ferment builds deep flavor while the stretch-and-fold method develops gluten strength naturally. Steam in the oven during the first phase of baking is what creates that signature crackling crust, while the hot baking surface ensures the bottom bakes through with the same intensity as the top. The result is a genuinely bakery-quality baguette that proves you don't need anything beyond classic pantry staples to get there. Let them cool on a wire rack before slicing — the crumb is still finishing its work, and the wait is absolutely worth it.
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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.
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