Cooking-ez.com

956 easy and fully explained recipes, with 20,595 photos and 77 videos

Franche-Comté sticks

Franche-Comté sticks

Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.

57,1184.5/5

Grade this recipe :

Last modified on: October 24th 2017

For 8 Frenchs sticks, you will need:

How long does it take?

PreparationRestingCookingStart to finish
32 min.4 hours55 min.5 hours 27 min.
Preservation: A few days in a cloth bag.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Franche-Comté sticks : Photo of step #1Boil 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.
40 min.
2 Franche-Comté sticks : Photo of step #2In 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 Franche-Comté sticks : Photo of step #3Put 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.
15 min.
4 Franche-Comté sticks : Photo of step #4Cut 200 g Morteau sausage into small dice. 10 min.
5 Franche-Comté sticks : Photo of step #5Add the diced sausage and 200 g metton cancoillotte to the dough mixture. 2 min.
6 Franche-Comté sticks : Photo of step #6Knead for a few more minutes until well mixed. 3 min.
7 Franche-Comté sticks : Photo of step #7Gather 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 Franche-Comté sticks : Photo of step #8After 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.
30 min.
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 Franche-Comté sticks : Photo of step #10Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...
2 min.
11 Franche-Comté sticks : Photo of step #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..
15 min.
12 Franche-Comté sticks : Photo of step #12Serve in slices.

Remarks

It is not essential to use the water from cooking the sausage to make the bread dough, but it adds flavour.

If you don't have Morteau sausage, you can use another smoked sausage. If you cannot get cancoillotte metton, you can use grated cheese.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
3035116 gr466 gr79 gr
152 %45 %44 %12 %
Per 100 g
CaloriesProteins CarbohydratesFats
2158 gr33 gr6 gr
11 %3 %3 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 Frenchs sticks : 3.80 €
Per French sticks : 0.48 €

Note : These prices are only approximate.

Change currency:

And to drink?: A dry white wine, such as a Jura, Savigin or Chardonnay, or a light red, such as a Poulsard.
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: 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]
WaterWater: 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]
LeavenLeaven: 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 cancoillotteMetton cancoillotte: You can check-out other recipes which use it, like for example: Sausage mushroom and cheese crumble, Morteau sausage rolled brioche, ... [All]

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page