|Preparation||Resting||Cooking||Start to finish|
|32 min.||4 hours||55 min.||5 hours 27 min.|
|1||Boil the Morteau sausage using as little water as possible. For once, prick with a fork or knife point to add flavour to the cooking water.
Leave to cook then remove the sausage and save 250 g water for making the bread dough.
|2||In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 58-64°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
|3||Put into a food processor bowl: 500 g flour, 250 g water at the correct temperature, 250 g leaven,9 g salt and 4 g yeast.
Knead on the slowest speed for 10 minutes, then on the next speed for 3 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|4||Cut 200 g Morteau sausage into small dice.||10 min.|
|5||Add the diced sausage and 200 g metton cancoillotte to the dough mixture.||2 min.|
|6||Knead for a few more minutes until well mixed.||3 min.|
|7||Gather the dough into a ball, put into a clean bowl and cover with a sheet of plastic. Leave to rest for 2 hours.||2 hours|
|8||After this time, cut the dough into 8 pieces of the same weight and roll these into balls.
Cover these with a sheet of plastic and leave to rest for 30 minutes.
|9||Then shape the balls into sticks ('ficelles' in French), as shown in this video.
As you finish them, lay them on a baking sheet. Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.
|1 hour 30 min.|
|10||Preheat the oven to 240°C (460°F).
'Slash' the tops of the sticks...
|11||...and bake for around 15 minutes.
Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
|12||Serve in slices.|
For 8 Frenchs sticks : 3.80 €
Per French sticks : 0.48 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Lobster Thermidor, Milk rolls, Crunchy little pieces of fish, Puff or flaky pastry (pâte feuilletée), ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, Stewed apple (compote), Stewed apricots, Ali Baba bread, Eggs meurette, ... [All]|
|Leaven: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Seeded loaf, Special small breads, Benoîton, Leavened bread, ... [All]|
|Metton cancoillotte: You can check-out other recipes which use it, like for example: Sausage mushroom and cheese crumble, Morteau sausage rolled brioche, ... [All]|
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