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Franche-Comté sticks

Name: Franche-Comté sticks
Prep time: 4 h 32 min
Cook time: 55 min
Total time: 5 h 27 min
Yield: 8 Frenchs sticks
Cuisine: French
Ingredients: 200 g Morteau sausage; 500 g flour; 250 g water; 250 g leaven; 9 g salt; 4 g yeast; 200 g metton cancoillotte

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.

128 K 4.4/5 (18 reviews)571591

Duration

5 hours 30 min.

Difficulty

Easy

Last modified on: October 24^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 8 Frenchs sticks, you will need:

1 200 g Morteau sausage
2 500 g flour
3 250 g water
4 250 g leaven
5 9 g salt
6 4 g yeast
7 200 g metton cancoillotte
Total weight: 1,415 grams

Times for this recipe

Preparation

35 min.

Resting

4 hours

Cooking

55 min.

All in all

5 hours 30 min.

Preparation 35 min.

Resting 4 hours

Cooking 55 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.

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

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.

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.

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.

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.

Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...

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..

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 recipe	138 RDI=213 %	706 RDI=266 %	81 RDI=111 %	3,015 RDI=151 %	12,624 RDI: 151 %
Per 100 g	9 RDI=15 %	49 RDI=19 %	5 RDI=8 %	213 RDI=11 %	893 RDI: 11 %
Per French sticks	17 RDI=27 %	88 RDI=33 %	10 RDI=14 %	376 RDI=19 %	1,578 RDI: 19 %