Home Bread-Bakers v120.n033.9

Herb Ficelles

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 04 Sep 2020 16:16:01 -0700
* Exported from MasterCook *

                            Bread, Herb Ficelles

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fatfree                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   250                g  White Bread Flour -- Allinson Strong
   7                  g  Yeast -- Allinson Easy Bake
   1                tsp  Sea Salt
   200               ml  Warm Water
   1               tbsp  Olive Oil
   2                tsp  Dried Mixed Herbs

A ficelle is a type of French bread loaf, made with yeast and similar 
to a baguette but much thinner. The word ficelle literally means 
"string" in French.

They are fantastic for dipping into olive oil and balsamic vinegar.

Prep: 2 hr
Bake: 15 min
Total: 2:15

Place the flour into the bowl of a freestanding mixer with the dough 
hook attached. Put the yeast on one side and the salt on the other, 
then add about 3/4 of the water and mix slowly. Alternatively mix by 
hand in a mixing bowl.

When the dough starts to come together add the rest of the water and 
mix for 6 to 8 minutes on a medium speed, until the dough is quite 
wet and stretchy. Next add the olive oil and mix for a couple of 
minutes. If mixing by hand, knead for about 10 minutes until stretchy.

Line two baking sheets with baking parchment.

Gently tip the dough onto a floured surface, and very carefully pat 
the dough into a rectangle that's about 6-8cm deep. It's a good idea 
to dust the top of the dough with flour as well as it makes it less 
sticky and easier to shape.

Cut the dough into 8 strips, starting at the long edge. Stretch each 
one out until they are about 20cm or as long as your baking sheet.

Lay the strips onto the baking sheets leaving gaps in between. 
Lightly brush the tops with olive oil then sprinkle over some mixed herbs.

Place the trays into large clean plastic bags or cover with lightly 
oiled cling film, and leave to prove for about 1/2 hour.

Preheat the oven to 230C (fan 210C, gas mark 8).

Bake in the oven for 10 to 15 minutes, then bring out and leave to 
cool before transferring onto a wire rack to cool completely.

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Per Serving (excluding unknown items): 130 Calories; 2g Fat (15.7% 
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 237mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat.

NOTES : 2020 - 0904