Ficelles are essentially thin baguettes.
This gives a light bread with a flavourful crust.
Try Ficelles with a cheese board, a selection of prosciutto, salami, and speck, or simply add olives to the dough... you will not be able to stop from eating them all!
Difficulty level: |  |
|---|---|
Cooking Time: | 25 minutes |
Oven Temperature: | 230˚C |
Cooking Method: | Static Oven, No Water |
Ingredients for 8 pieces of about 120g each:
Using Sourdough Starter
| Using Dried Yeast
|
Steps:
Mix the yeast with the water and the malt until it is almost dissolved.
Add the flours and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for 25 minutes.
Add the salt and continue kneading for about 15 minutes, the dough will become smooth, elastic, and will stay on the dough hook.
Remove the dough from the mixer and leave it to rest on a wood surface, covered with a bowl for about 1 hour.
Divide the dough into 6 or 8 pieces of the same weight (between 125 g and 170 g).
Give the dough an elongated shape (it should be like a baguette but thinner, the diameter should be between 4 and 6 cm). Do not try to give a perfect regular shape, they will look better!
Place the dough pieces on a baguette proving tray or on a proving cotton cloth, this will keep the shape during the raising, and cover with a cotton cloth.
Let the dough raise in a warm dry place (ideally 26°C/28°C) until all the ficelles have doubled their size.
Gently move the ficelles with the smooth side down from the proving tray/cloth to the baking tray (you can use baking paper) ensuring the smooth side is down. Try not to crush the dough to preserve as much as possible the air bubbles formed during the raising.
Let the ficelles ripe for about 30 minutes.
Preheat the oven to 250°C, just before baking reduce the temperature setting to 230°C
Bake for 25 minutes at 230°C on a baking tray.
Add olives to the dough to prepare delicious olives breads. Alternatively you can use sun dried tomatoes, fresh chillies or fresh herbs.
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