Ficelle

What to get ready

• Flour 1.1 lb
• Dry yeast 0.3 oz
• Salt 0.4 oz
• Sugar 0.3 oz
• Olive oil 1 ⅓ tbsp
• Semolina flour 0.7 oz

Method

1. 1 Knead the flour with yeast, salt, sugar, and 78 ml of water for 10 minutes, then refrigerate for 4 hours.
2. 2 Divide the dough into two parts and shape them into elongated strips 40 cm long; ficelle means string, so the bread is only 4 cm thick.
3. 3 Let it ferment a second time for 40 minutes on a tray sprinkled with semolina.
4. 4 Make three diagonal cuts 5 mm deep, then spray water onto the surface of the powder.
5. 5 Bake at 250 degrees with a tray of water at the bottom of the oven for 18 minutes; the high crust-to-flesh ratio makes ficelle crispier than baguette.

With an appliance

• Charcoal grill 40 min

  Replace step 5: Place the grilling stone on the grate 12 cm away from the red-hot charcoal, cover and heat, then place the cake on the grill and cook indirectly for 14 minutes, rotating it half a turn at minute 7. The charcoal heat will give the bottom a slightly charred and smoky flavor better than an oven, but you must monitor the charcoal to prevent the bottom from burning.