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French

Baguette with a Poolish Ferment

Baguette with a Poolish Ferment

Light and airy baguesttes with a lovely crispy crust


French Bread

French Bread

Crusty French bread stirring memories of the authentic village boulangerie.


Rustic Baguettes

Rustic Baguettes

75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.


London Grillettes

London Grillettes

In January, I married a French man. He has been living in London for almost 6 years now, and sorely misses baguettes. Our London flat’s little oven is too small to bake full-sized baguettes, so I’ve been developing a “half-pint” version that fits inside, while capturing the characteristics we love in baguettes. The “grillette” is: 1/ Crusty, in our case a deep golden brown, grilled, sometimes burnt in places… hence the name “grillette”! 2/ Airy, big holes, light. 3/ Slightly salted. The right amount is critical. Those holes come from a long, slow rise. The recipe takes time but entails very little hands-on work, and you will finish with an irresistable partner for butter and cheese.


Baguettes

Baguettes

Simple overnight recipe that makes 10 baguettes


Pain de Mie

Pain de Mie

A French sandwhich loaf


Dad's Baguettes

Dad's Baguettes

Tasty bread


A really simple French Stick.

This always ends up as Garlic Bread, and so is okay for purpose - and not bad on the day it's made anyway.


Baguettes a la Clive

Recipe for a traditional french loaf


Clive's

Clive's "chilled sponge" baguette

A cool approach to a french loaf