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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.
126 K 4.4/5 (18 reviews)
Grade this recipe:
duree5 hours 30 min. difficultéEasy prix4.00 € pour combien8 Frenchs sticks ingredients7 Ingredients
Keywords:
Last modified on: October 24th 2017
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For 8 Frenchs sticks, you will need:
Change these quantities to make:
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Times for this recipe
Preparation: 35 min.
Resting: 4 hours
Cooking: 55 min.
All in all: 5 hours 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 40 min.
Franche-Comté sticks : Stage 1
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 : 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.
Franche-Comté sticks : Stage 3
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 : Stage 4
Cut 200 g Morteau sausage into small dice.
Stage 5 - ⌛ 2 min.
Franche-Comté sticks : Stage 5
Add the diced sausage and 200 g metton cancoillotte to the dough mixture.
Stage 6 - ⌛ 3 min.
Franche-Comté sticks : Stage 6
Knead for a few more minutes until well mixed.
Stage 7 - ⌛ 2 hours
Franche-Comté sticks : Stage 7
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 : Stage 8
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 : Stage 10
Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...
Stage 11 - ⌛ 15 min.
Franche-Comté sticks : Stage 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 : 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.
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=50 %710 RDI=70 %80 RDI=10 %3,020 RDI=150 %12,620 RDI: 150 %
Per 100 g9 RDI=4 %50 RDI=5 %5 RDI=1 %210 RDI=10 %890 RDI: 10 %
Per French sticks20 RDI=7 %90 RDI=8 %10 RDI=2 %380 RDI=20 %1,580 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk
How much will it cost?
  • For 8 Frenchs sticks : 4.00 €
  • 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)
Flour
Flour

Like these other recipes: Escalope cordon bleu, Foie gras fingers, Chocolate madeleines, Ardéchois, Cashew-nut and Parmesan biscuits, ... See them all 211

Leaven
Leaven

You can get more informations, or check-out other recipes which use it, for example: Panettone, Ali Baba bread, Yeast-based flaky dough (for croissants), Old style brioche, Mouna, ... See them all 21

Water
Water

Like these other recipes: Rum babas, Seeded loaf, Fougasse with bacon and Comté, Morel risotto with Vin Jaune and Mont d'Or, Lemon and lime custard tart, ... See them all 141

Morteau sausage
Morteau sausage

Like these other recipes: Cassoulet, Cured Pork Belly With Lentils, Sausage and lentils "en cocotte", How to cook Morteau sausage well, Smoked eggs, ... See them all 17

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