Tag: Home-Made Baguettes

Legendary Dishes | Mitraillette (potato fries, meat, sauce in bread roll)


The mitraillette, a culinary creation like no other, is embedded in Belgian, French and Dutch snack food culture so to think of it as a domestic dish or a restaurant special – a meal in itself – is almost revolutionary, more scattergun than strategic.

Yet there is evidence that a culture for a rustic home-made mitraillette has begun to emerge in recent years.

The home-made fricadelle of Belgium and northern France and the home-made frikandel of the Netherlands have simply reverted back to the original traditon, before the rise of the butcher-made products and the demand for commercial products to serve the snack culture.

Home-made baguettes require a small tweak of the baker version.

Pommes frites are relatively easy to make at home.

Sauces are just as easily made in the domestic environment.

The mitraillette Fricot-style can be assembled from baguettes maison, pomme frites, fricadelles maison, Hollandische frikandel and andalouse sauce.

Breads of Europe | Baguettes Maison (home-made bread sticks)

  • 1 kg white wheat flour, t650
  • 660 ml mineral / spring water, warmed to 38ºC
  • 25 g yeast
  • 20 g salt
  • 10 g sugar

Dissolve yeast in the sugar and 130 millilitres of water.

Sieve the flour into a large bowl, add the salt, yeast mixture and remaining water.

This mixture requires extensive hand kneading, to produce a soft dough that is not sticky, somewhere between 15 and 20 minutes.

Leave to rise covered for three hours, degas twice.

The dough should be shaped into long slim loaves, and placed between folds of parchment on baking trays.

Leave to rise for at least an hour, preferably two depending on the ambient temperature.

Preheat oven to 235°C.

Place a bowl of hot water in the bottom of the oven to create steam.

When the temperature comes back up to 230ºC, bake baguettes for 20 minutes.