Ficelle is a smaller, thinner version of the French baguette, usually made with white wheat flour. It can be served as a single serving or sliced for dipping and appetizers. The dough is made with activated yeast, flour, water, and salt, and can be hand-shaped or made by a machine. Ficelle is commonly used for making commercial croutons and can be served with a simple dipping sauce or seafood/vegetable dip.
A ficella is a type of French bread that is long and thin, like a thick breadstick, but still moist and spongy inside the crust. This type of loaf is about half the size of the typical French baguette sold in grocery store bakeries. Ficelle can be as long as a standard baguette, but thinner, or they can be thinner and shorter than a typical baguette. Like the baguette, ficelle are usually made with white wheat flour. Most often, ficelle is eaten as a single serving. It can also be sliced and served as a bread for dipping or as a base for appetizers.
This type of loaf of bread is smaller and lighter than the familiar French bread baguette. What most people know as the standard baguette is called a Parisian baguette. There is also a larger type of baguette known as a flute. While large loaves are best for creating sandwiches, small loaves are best for smaller portions for serving guests.
To make the dough used to make various types of French bread, including ficelle, baguette, and flute, activated yeast is mixed with flour, water, and salt, and mixed into a sticky dough before it’s risen, shaped, and baked. These baguettes are usually hand-shaped, but commercial baguettes can be made by a machine. French bread dough made with the basic ingredients is fat-free, but some bakers also add butter to the mix.
Generally, a ficella is about half the weight of a Parisian type of baguette. The longest and thinnest loaves of ficelle are called fine ficelle. These are the breads most commonly used for making commercial croutons. When toasted, they make a useful base as a party snack cracker or bread-based dip. At parties, sliced toast can be an elegant appetizer to serve in place of chips, sandwiches, or crackers.
A simple dipping sauce for French bread can be created with salt and oil — usually olive, canola, or walnut oil — with droplets of balsamic vinegar drizzled into the oil. This dip can have just one oil, or it can be made up of multiple oils blended together to create a unique blended oil flavor. Minced garlic or minced horseradish can be added to the dip for a bold bite. Seafood or vegetable dip, such as crab or spinach dip, is also commonly served with thin slices of ficelle baguette.
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