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.
106 K 4.4/5 (18 reviews)
5 hours 30 min.
Easy
16 Frenchs sticks
7 IngredientsLast modified on: October 24th 2017
1 ¾ cup 
6 2⁄3 cups 
2 cups + 2 tablespoons 
2 cups + 2 tablespoons 
1 tablespoon 
½ tablespoon 
1 ¾ cup metton cancoillotte
Times for this recipe
Preparation: 35 min.
Resting: 4 hours
Cooking: 55 min.
All in all: 5 hours 30 min.
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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.
Put into a food processor bowl: 6 2⁄3 cups flour, 2 cups + 2 tablespoons water at the correct temperature, 2 cups + 2 tablespoons leaven,1 tablespoon salt and ½ tablespoon 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.
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 1 ¾ cup Morteau sausage into small dice.
Stage 5 - 2 min.
Add the diced sausage and 1 ¾ cup 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 1,410 RDI=130 % | 160 RDI=30 % | 6,030 RDI=300 % | 25,250 RDI: 300 % |
| Per 100 g | 9 RDI=4 % | 50 RDI=5 % | 5 RDI=1 % | 210 RDI=10 % | 890 RDI: 10 % |
| Per French sticks | 20 RDI=7 % | 90 RDI=8 % | 10 RDI=2 % | 380 RDI=20 % | 1,580 RDI: 20 % |
How much will it cost?
- For 16 Frenchs sticks : 8.00 €
- 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
Like these other recipes: Boeuf (beef) bourguignon, Cornmeal baps for Anne, Langoustine sabayon tart, Madeleines, Fruit crumble, ... See them all 196
Water
Like these other recipes: How to use gelatin, Du Barry soup, Vegetable stock, Italian Meringue, Cheese tart, ... See them all 132
Leaven
You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Jura bread, Pizza dough, Peanut rolls, Cretan Bread, ... See them all 21
Metton cancoillotte
Like these other recipes: Polenta à la Comtoise, Morteau sausage rolled brioche, Sausage mushroom and cheese crumble, ... See them all 3
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