© Paula Trites
A Ficelle is a long, cylinder-shaped French bread.
A Ficelle has crispy brown, split-top crust, and a chewy interior with air-pockets.
It is identical to a baguette, including the production method and the scoring on the top, except it is made much more thinly.
Generally, a Ficelle will be the same length as a baguette, but some bakers may make them shorter, as well. In weight, it should be the same as a demi-baguette, around 125g to 140g.
Ficelles are almost always plain, but some bakeries may sprinkle salt, poppy and sesame seed on them before baking, to make it into a snack bread.
Ingredients: Generally, per 1 kg of wheat flour, 600g of water, 20g of salt and 20g of yeast.
A Ficelle can be used to make small, elegant sandwiches for two people (one if you are talking about a man with a healthy appetite.)
© Denzil Green
French BreadsBaguettes; Baker's Blade; Bannetons; Bread Couches; Brioche Vendéenne; Brioche; Croissants; Farine Levain; Ficelle; French Bread Law (1993); French Breads; Miche; Pain au Froment; Pain au Levain; Pain au Son; Pain Complet; Pain de Campagne; Pain de Mie; Pain Pavé; Pain Paysan; Pain Poilâne; Pain Viennois; Starters (French Bread); Tartine
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