Bread Story
Long before supermarket bakery aisles, there was the ficelle. Slimmer than a traditional baguette but every bit as satisfying, these elegant French sticks bake with a beautifully crisp crust and a light, airy centre. They're perfect for sandwiches, cheese boards or simply torn apart while still warm with proper salted butter.
You’ll Need
Makes 4 ficelles
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
320ml warm water
1 tbsp olive oil
To Finish
Plain flour for dusting
Olive oil spray (optional)
Optional but Dangerous
Salted butter
Brie
Camembert
Garlic butter
French onion soup
Method
In a large bowl, mix together the flour, yeast, sugar and sea salt.
Pour in the warm water and olive oil, then mix until a smooth dough forms.
Knead for 8–10 minutes until the dough becomes smooth and elastic.
Cover and leave somewhere warm for 1 hour, or until doubled in size.
Divide the dough into four equal portions.
Roll each portion into a thin loaf approximately 30cm long.
Place onto baking paper, leaving space between each loaf.
Cover loosely and leave to prove for another 30 minutes.
Dust lightly with flour and make three or four shallow diagonal cuts across the top of each loaf.
Preheat the air fryer to 180°C.
Air fry the ficelles in batches for 14–18 minutes, until golden brown with a crisp crust and a hollow sound
when tapped underneath.
Cool on a wire rack for 15 minutes before serving.