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.
80,1934.5/5 for 17 ratings
Grade this recipe: Last modified on: October 24th 2017
For 8 Frenchs sticks, you will need:
- 0
200 g Morteau sausage - 1
500 g flour - 2
250 g water - 3
250 g leaven - 4
9 g salt - 5
4 g yeast - 6
200 g metton cancoillotte - Total weight: 1,413 grams
Change these quantities to make: 4 Frenchs sticks 8 Frenchs sticks 16 Frenchs sticks 24 Frenchs sticks
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. |
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?
Keeping:
A few days in a cloth bag.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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,710 Kcal or 11,346 Kj | 114 gr | 466 gr | 79 gr |
| 136 % | 44 % | 44 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 192 Kcal or 804 Kj | 8 gr | 33 gr | 6 gr |
| 10 % | 3 % | 3 % | 1 % |
| Per French sticks | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 339 Kcal or 1,419 Kj | 14 gr | 58 gr | 10 gr |
| 17 % | 5 % | 5 % | 1 % |
How much will it cost?
- For 8 Frenchs sticks : 3.98 €
- Per French sticks : 0.50 €
Note : These prices are only approximate.
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: Chestnut Fudge Cupcakes, Biscuit de Savoie sponge cake, Chocolate almond cookies, Grandma Solange's biscuits, Prune Far, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Benoîton, "Buttonhole" quail eggs, Rabbit civet "à la normande", Turban of sole with langoustines, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Naan, New leavened bread, Pizza dough, Seeded loaf, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Comtoise endive salad, Smoked eggs, Late Winter Soup with Fresh Spinach, Comtoise tart for Seàn, ... All |
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