La Grigne [pronounced (roughly!): la green-yeh], noun: In baking terms, this refers to the little lip of crust that pulls away from the body of the baking loaf right along the score-marks slashed in the surface. In french, this literally means “the grin.”
The bakers in our midst will know how challenging it can be to get a good grigne on their loaves. Here are a few thoughts on how to get it right!