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.
115 K 4.4/5 (18 reviews)
5 hours 30 min.
Easy
24 Frenchs sticks
7 IngredientsLast modified on: October 24th 2017
600 ml 
2 litres 340 ml 
750 mls 
750 mls 
27 mls 
12 mls 
600 mls 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: 2 litres 340 ml flour, 750 mls water at the correct temperature, 750 mls leaven,27 mls salt and 12 mls 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 600 ml Morteau sausage into small dice.
Stage 5 - 2 min.
Add the diced sausage and 600 mls 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 | 420 RDI=160 % | 2,120 RDI=200 % | 240 RDI=40 % | 9,050 RDI=450 % | 37,870 RDI: 450 % |
| 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 24 Frenchs sticks : 11.95 €
- 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: Parmesan cauliflower cheese, Kouign-amann, Dublin fruit scones, Nonettes, Strawberry and rhubarb crumble, ... See them all 201
Leaven
You can get more informations, or check-out other recipes which use it, for example: Saucipain, Ocean bread, Leavened bread, Pogne de Romans, Pizza dough, ... See them all 21
Water
Like these other recipes: Sausage and lentils "en cocotte", Nougat, New leavened bread, Aperitif rolls, Praline, ... See them all 136
Morteau sausage
Like these other recipes: Sausage and lentils "en cocotte", Morteau sausage rolled brioche, Late Winter Soup with Fresh Spinach, Express sauerkraut, Cassoulet, ... See them all 17
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