I was thinking about what you said, and the only dough recipes that I am aware of on the forum that include only flour, water, salt and yeast are a few NY style doughs that harken back to the old days of the NY style before deck ovens and conveyor ovens, maybe some no-knead doughs, and Neapolitan style doughs that are intended to be baked in very high temperature wood-fired ovens. And the Neapolitan style doughs call for 00 flour, and the resulting crusts are not baguette-like in any way in my opinion.
There are also a few Shakey's cracker-style clone dough recipes that call only for flour, water and salt, and no yeast.
The above categories represent a very small percent of all the recipes on the forum. Most contain oil and/or sugar (and many other possible ingredients), especially those that are patterned after chain pizzas.