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.
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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers