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.
84K 17 4.5
Last modified on: October 24th 2017
Keywords for this recipe:BreadBakeryThin baguetteFranche-comtéMorteau sausageCancoillotte cheeseFor 8 Frenchs sticks, you will need:
- 0
200 g Morteau sausage - 1
500 g flour - 2
250 g water - 3
250 g leaven - 4
9 g salt - 5
4 g yeast - 6
200 g metton cancoillotte - Total weight: 1,413 grams
Change these quantities to make: 4 Frenchs sticks 8 Frenchs sticks 16 Frenchs sticks 24 Frenchs sticks
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 32 min. | 4 hours | 55 min. | 5 hours 27 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 40 min.
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.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 3 - 15 min.
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.
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.
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.
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..
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
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.
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.
Keeping:
A few days in a cloth bag.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,710 Kcal or 11,346 Kj | 114 gr | 466 gr | 79 gr |
| 136 % | 44 % | 44 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 192 Kcal or 804 Kj | 8 gr | 33 gr | 6 gr |
| 10 % | 3 % | 3 % | 1 % |
| Per French sticks | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 339 Kcal or 1,419 Kj | 14 gr | 58 gr | 10 gr |
| 17 % | 5 % | 5 % | 1 % |
How much will it cost?
- For 8 Frenchs sticks : 3.98 €
- Per French sticks : 0.50 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Oatmeal cake, Lobster Thermidor, Rum babas, Sauce Normande (for fish), ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Mouna, Bacon rolls, Special small breads, Cretan Bread, Leavened bread, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, French onion soup, Langoustine sabayon tart, French baguettes, Sugar syrup, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Hotpot my grandmother's way , Cassoulet, Smoky sausage and mash, Morteau sausage, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.272K5 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.295K4.0 1 hour 11 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".316K4.2 1 hour 14 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.277K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question