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
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