Real Recipes From Real Home Cooks ®

ficelle - bread

Recipe by
Baby Kato
Beautiful Shore Country, NB

This nice treat is a cross between a long, crunchy breadstick and a baguette. Sound good, it is. I was told that for best results; to make sure that the ingredients are at room temperature. The dough is covered and proofed in the fridge, for 24 hours. This prevents the dough from rising too fast and getting too large. Once baked the bread will last for 1 week if kept in an air tight container.

yield serving(s)
prep time 20 Min
cook time 12 Min
method Bake

Ingredients For ficelle - bread

  • 110 ml
    water, room temperature
  • pinch
    sea salt
  • 5 g
    fresh or instant yeast
  • 5 g
    white sugar
  • 3 c
    bread flour
  • 50 ml
    melted butter
  • 90 g
    butter, soft
  • 1/16 c
    mix of fresh ground sea salt and black/white sesame seeds

How To Make ficelle - bread

  • 1
    First, add the yeast then water into a small bowl, stir until it is completely dissolved. Now add the yeast, sugar, flour and softened butter into your Kitchen Aid (electric mixer) and using the dough hook attachment, knead for 5 minutes on the lowest speed. When all the flour is completely blended in, cover and refrigerate for 24 hours.
  • 2
    Preheat your oven to 350 F.
  • 3
    Place the dough on a lightly floured work surface and cut into 4 quarters. For each ficelle - roll one of the quarters into a long thin bread stick.
  • 4
    Place the bread sticks on your cookie sheet and brush with the melted butter, then sprinkle on the sea salt and sesame seed mixture. Bake until golden brown about 12 minutes. Allow to cool before cutting.

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