Ficelles the Sloppy Way

Put all the ingredients in a large enough bowl and work through with a wooden spoon for 1 minute, it will be a sticky, not exceptionally well mixed.

Sprinkle the surface with very sufficient flour and put the dough on it. Roll the dough back and forth in the flour, this makes the soft dough quite manageable. Divide the dough into 2 halves with a dough spatula and stretch out to just under the length of the baguette molds (45 cm). Spread the baguette molds with parchment paper, dust it lightly with flour and fill in the thin, irregularly shaped dough sausages. Cover everything and let it rise for 3-4 hours.

Fit the oven with a bread baking stone and preheat to 240 °C in good time before baking.

Cut the parchment paper between the ficelles with a pair of scissors and pour the loaves directly from the mold onto the baking stone.

Immediately pour a mug of water into the oven. After about 10 min, separate the loaves from the paper with a pallet and remove the paper.

Bake the breads in about 20 min until they are nicely browned.

but: with absolutely little effort you get coarse-pored, crispy ficelles.

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