What is Ficelle?

Ficelle is a type of French bread that is long and thin, like thick bread, but still damp and mushroom inside the bark. This type of bread loaf is about half the size of typical French baguettes sold in bakeries in grocery stores. Ficels can be as long as a standard baguette, but thinner, or they can be thinner and shorter than a typical baguette. Like baguette, Ficelle is generally made of white wheat flour. Most of the time Ficelle is consumed as the only portion. It can also be cut and administered as a descent or a base for appetizers. What most people know as a standard baguette are called the Paris baguette. There is also a larger type of baguette known as a flute. While large loaves are better for creating sandwiches, small loaves are the best for smaller portions for serving guests.

to make the dough used to produce various types of French, including ficels, baguettes and flutes, activated yeast mixes with flour, water and salt and mixed into sticksAvého dough before lifting, shaping and baking. These baguettes are usually hand -shaped, but commercial baguettes can be made by a machine. French bread dough made of basic ingredients is fat -free, but some bakers also add butter to the mix.

In general, Ficelle is about half the weight of the Paris type of baguette. Longer, thinner loaves of Ficelle are called fine ficels. These are bread loaves most commonly used to produce commercial croutons. When toasted, they make a useful base similar to a crocker for parties or dip friendly to bread. At parties, sliced ​​toast can make an elegant appetizer, which will serve instead of chips, roles or biscuits.

simple sauce for French breads can be created with salt and oil - usually olive, rapeseed or walnut oil AMDASH; With balsamic vinegar droplets, it spread into oil. This decline can have one oil or may beMade of several oils mixed together to create a unique mixed oil taste. Sliced ​​garlic or ground horseradish can be added to immerse. Seafood or vegetable decrease, such as crabs or spinach dip, is also commonly served with slices of thin ficelles.