Step by step recipe

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Stage 1 - 40 min.

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.

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Stage 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.

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Stage 3 - 15 min.

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.

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Stage 4 - 10 min.

Cut 200 g Morteau sausage into small dice.

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Stage 5 - 2 min.

Add the diced sausage and 200 g metton cancoillotte to the dough mixture.

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Stage 6 - 3 min.

Knead for a few more minutes until well mixed.

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Stage 7 - 2 hours

Gather the dough into a ball, put into a clean bowl and cover with a sheet of plastic. Leave to rest for 2 hours.

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Stage 8 - 30 min.

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.

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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.

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Stage 10 - 2 min.

Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...

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Stage 11 - 15 min.

...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..

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Stage 12

Serve in slices.

Remarks

Nutritional information

How much will it cost?

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

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