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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.

75,2394.5/5 for 17 ratings

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Last modified on: October 24^th 2017

For 24 Frenchs sticks, you will need:

1 600 g Morteau sausage
2 1 kg 500 g flour
3 750 g water
4 750 g leaven
5 27 g salt
6 12 g yeast
7 600 g metton cancoillotte
Total weight: 4,239 grams

Change those ingredients for: 4 Frenchs sticks 8 Frenchs sticks 16 Frenchs sticks 24 Frenchs sticks

Change measures: Metric

Metric weight Metric volumes

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.

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.

Franche-Comté sticks : Photo of step #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 750 g water for making the bread dough.

Stage 2

Franche-Comté sticks : Photo of step #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 : Photo of step #3

Put into a food processor bowl: 1 kg 500 g flour, 750 g water at the correct temperature, 750 g leaven,27 g salt and 12 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 : Photo of step #4

Cut 600 g Morteau sausage into small dice.

Stage 5 - 2 min.

Franche-Comté sticks : Photo of step #5

Add the diced sausage and 600 g metton cancoillotte to the dough mixture.

Stage 6 - 3 min.

Franche-Comté sticks : Photo of step #6

Knead for a few more minutes until well mixed.

Stage 7 - 2 hours

Franche-Comté sticks : Photo of step #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 : Photo of step #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 : 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.

And to drink?

A dry white wine, such as a Jura, Savigin or Chardonnay, or a light red, such as a Poulsard.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
9,060 Kcal or 37,932 Kj	341 gr	1,398 gr	236 gr
453 %	131 %	132 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
214 Kcal or 896 Kj	8 gr	33 gr	6 gr
11 %	3 %	3 %	1 %

Per French sticks
Energetic value	Proteins	Carbohydrates	Fats
378 Kcal or 1,583 Kj	14 gr	58 gr	10 gr
19 %	5 %	5 %	1 %

% 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 24 Frenchs sticks : 11.39 €
Per French sticks : 0.47 €

Note : These prices are only approximate

Change currency:

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: Pistachio "Financiers", Corsican tarts, Flamiche, Fruit crumble, Milk rolls, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Pilau rice, Puff or flaky pastry (pâte feuilletée), Citrus crunch, Caramel rice pudding, Quince and apple compote, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Mouna, Pogne de Romans, Ocean bread, New leavened bread, Special small breads, ... 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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