1,534 easy and fully explained recipes, with +66K photos and 78 videos

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.

124 K 4.4/5 (18 reviews)

5 hours 30 min. difficulté

Easy

4.00 €

8 Frenchs sticks

7 Ingredients

Last modified on: October 24^th 2017

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.

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	140 RDI=50 %	710 RDI=70 %	80 RDI=10 %	3,020 RDI=150 %	12,620 RDI: 150 %
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 %

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)

Other recipes you may also like

How to prepare an avocado

Here is how to get from an avocado only the flesh of the fruit.

January 9^th 2010209 K 14 15 min.

Endives

A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.

February 14^th 2012326 K5 1 hour 30 min.

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.

September 6^th 2017228 K4.9 2 hours 40 min.

Saint Honoré cake

The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.

April 14^th 2013139 K4.7 2 hours 55 min.

Special Parmesan baguettes

This moist bread is generously flavoured with diced Parmesan, fried onions and mushrooms. In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.

May 10^th 202396 K4 3 hours 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.