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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.

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500g of flour (Shipton Mill type 45, 55, or organic AP— depends on your taste)
2 teaspoons of sea salt
1/2 teaspoon of dry active yeast
350ml (grams) of water


* Mix all above-listed ingredients, cover the mixing bowl with plastic wrap and leave at room temperature overnight (or for up 48 hours in the refrigerator).

* Scrape the dough onto a floured surface and separate into four equal portions. Stretch into four batons, as long as your oven will accomodate, onto a parchment-lined baking sheet. For us, they ended up somewhat thinner and shorter than the standard baguette, creating a high surface to volume ratio, which produces ample crust!

* Re-cover loosely with plastic wrap and let them rise at room temperature for another 6-12 hours.

* Preheat the oven to 220°C.

* Score the top of each grillette with a sharp knife or kitchen scissors.

* Bake for 30-40 minutes, depending on how darkened you like your grillettes.

Added by: starz1010101

Tags: Bread White French

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I used this recipe because the pictures looked so airy. And it didn’t disappoint. Best baguettes I’ve made yet

Mrs Janet Narey 06 May 2018


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