Bread is one of the top "Salty 6" and typically anyone on a strict low sodium diet needs to watch their bread intake. Why?

Salt, baking powder, baking soda are all evening agents and help the bread rise and more importantly contain a high amount of sodium. This recipe produces authentic French baguettes with a crusty outside and a fluffy, chewy inside, without all the salt!

Step 1

In a large bowl, combine all the ingredients and stir to blend, using a wooden spoon or your hands, mix thoroughly. The dough will be sticky. Cover with plastic wrap or a kitchen towel. Let the dough rest for 12 hours at room temperature until it has doubled.

Step 2

After letting the dough rise, turn out the dough onto a well-floured surface and divide the dough into 4 equal pieces and pre-shape them into a long 12” to 15” log, cover them with a piece of oiled plastic wrap and let them relax for 15 minutes.

Step 3

After the 15 minutes form the pre-shapes into the baguettes and place them onto the well-floured bakers Couche cloth or a greased French loaf pan and let them rest for 20 minutes. Preheat the oven to 400°F.

Step 4

Meantime, place a tray of hot boiling water at the bottom shelf of the oven. This allows for the steam to crisp up the outer layer of the bread.

Step 5

Place the baguettes in the oven and bake for 8 minutes and then rotate to ensure even cooking. Cook for a remaining 8 minutes or until golden brown.  Remove the baguettes from the oven and place on a wire rack until cool. Enjoy!