Ficelle Bread Recipes
FICELLE - BREAD
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...
Provided by Baby Kato
Categories Other Breads
Time 32m
Number Of Ingredients 9
Steps:
- 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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- Put 2 cups flour and salt in food processor, blend for a few seconds. Dissolve sugar in hot water, when temperature is correct add yeast. Let proof.
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