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Franche-Comté sticks

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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.

81,0314.5/5 for 17 ratings

Grade this recipe:

54321

Last modified on: October 24^th 2017

For 8 Frenchs sticks, you will need:

• 0 200 ml Morteau sausage
• 1 780 ml flour
• 2 250 ml water
• 3 250 ml leaven
• 4 9 ml salt
• 5 4 ml yeast
• 6 200 ml metton cancoillotte

Change these quantities to make: 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.

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...

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Keeping:

A few days in a cloth bag.

Step by step recipe

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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 ml water for making the bread dough.

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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.

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Stage 3 - 15 min.

Put into a food processor bowl: 780 ml flour, 250 ml water at the correct temperature, 250 ml leaven,9 ml salt and 4 ml 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.

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Stage 4 - 10 min.

Cut 200 ml Morteau sausage into small dice.

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Stage 5 - 2 min.

Add the diced sausage and 200 ml metton cancoillotte to the dough mixture.

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Stage 6 - 3 min.

Knead for a few more minutes until well mixed.

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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.

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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.

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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.

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Stage 10 - 2 min.

Preheat the oven to 240°C (460°F).

'Slash' the tops of the sticks...

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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..

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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?

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 %

% 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 8 Frenchs sticks : 3.98 €
• Per French sticks : 0.50 €

Change currency:

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: Cigarettes Russes (Piroulines), Poppy seed and lemon cake, Little lemon biscuits, Diamond biscuits, Fresh pasta dough, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, New leavened bread, Mouna, Yeast-based flaky dough (for croissants), Peanut rolls, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Italian hot chocolate , Papadums, Bacon rolls, New leavened bread, ... All
	Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Express sauerkraut, Sausage with duchess potatoes and a Mont d'Or fondue , Sausage in brioche, Sausage mushroom and cheese crumble, Smoked eggs, ... All

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