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.
101K 18 4.4
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Last modified on: October 24th 2017

Keywords for this recipe:
For 8 Frenchs sticks, you will need:

How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
32 min.4 hours55 min.5 hours 27 min.
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Step by step recipe

Stage 1 - 40 min.
Franche-Comté sticks
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.

Stage 2
Franche-Comté sticks
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.

Stage 3 - 15 min.
Franche-Comté sticks
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.

Stage 4 - 10 min.
Franche-Comté sticks
Cut 200 g Morteau sausage into small dice.

Stage 5 - 2 min.
Franche-Comté sticks
Add the diced sausage and 200 g metton cancoillotte to the dough mixture.

Stage 6 - 3 min.
Franche-Comté sticks
Knead for a few more minutes until well mixed.

Stage 7 - 2 hours
Franche-Comté sticks
Gather the dough into a ball, put into a clean bowl and cover with a sheet of plastic. Leave to rest for 2 hours.

Stage 8 - 30 min.
Franche-Comté sticks
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.

Stage 9 - 1 hour 30 min.
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.

Stage 10 - 2 min.
Franche-Comté sticks
Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...

Stage 11 - 15 min.
Franche-Comté sticks
...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..

Stage 12
Franche-Comté sticks
Serve in slices.
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.
And to drink?
A dry white wine, such as a Jura, Savigin or Chardonnay, or a light red, such as a Poulsard.
A few days in a cloth bag.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,710 Kcal or 11,346 Kj114 gr466 gr79 gr
136 %44 %44 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
192 Kcal or 804 Kj8 gr33 gr6 gr
10 %3 %3 %1 %
Per French sticks
Energetic valueProteins CarbohydratesFats
339 Kcal or 1,419 Kj14 gr58 gr10 gr
17 %5 %5 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk
How much will it cost?
  • For 8 Frenchs sticks : 3.98 €
  • Per French sticks : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Poppy seed and lemon cake, Fresh pasta dough, Mouna, Nantes Tourton, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Saucipain, Bacon rolls, Old style brioche, Special small breads, Leavened bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Pizza dough, Citrus crunch, Bacon rolls, How to heat milk without it catching on the bottom of the pan, ... All
Morteau sausageMorteau sausage: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, How to cook Morteau sausage well, Morteau sausage "crisps", Hotpot my grandmother's way , Express sauerkraut, ... All
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