Franche-Comté sticks

For 8 Frenchs sticks, you will need:

1 200 g Morteau sausage
2 500 g flour
3 250 g water
4 250 g leaven
5 9 g salt
6 4 g yeast
7 200 g metton cancoillotte
Total weight: 1,413 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
32 min.	4 hours	55 min.	5 hours 27 min.

Keeping:

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

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.

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.

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.

Stage 4 - 10 min.

Cut 200 g Morteau sausage into small dice.

Stage 5 - 2 min.

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

Stage 6 - 3 min.

Knead for a few more minutes until well mixed.

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.

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.

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 : Photo of step #10

Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...

Stage 11 - 15 min.

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..

Stage 12

Franche-Comté sticks : Photo of step #12

Serve 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

% 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).

How much will it cost?

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

Note : These prices are only approximate

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	Flour: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Pizza dough, Hollandaise sauce, Nonettes, Dublin fruit scones, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Naan, Sandwich bread, Benoîton, Leavened bread, Pogne de Romans, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Naan, Leavened bread, Quince and apple compote, Choux pastry (pâte à choux), Benoîton, ... All
	Metton cancoillotte: You can check-out other recipes which use it, like for example: Morteau sausage rolled brioche, Sausage mushroom and cheese crumble, ... All

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