Step by step recipe:

1. 15 min.
   Remove the skin from 500 g dry sausage or salami and dice small.
2. 15 min.
   Spread 120 g pistachios on a baking sheet and toast for 15 minutes in the oven at 300°F (150°C).
3. 5 min.
   Put into a food-processor bowl: 1 kg flour, 200 g leaven, 30 g yeast and 9 g salt.
4. 11 min.
   Start kneading on minimum speed, then pour in 650 ml red wine.
   
   Knead for 3 minutes like this, then on speed "1" for a further 8 minutes. When the dough temperature reaches 75°F (24°C, it is ready).
   
   Note: For the best way to knead, see: A few tips for effective kneading at home.
5. 1 hour
   Once the dough is made, go back to minimum speed and tip in the diced sausage and pistachios.
   
   Gather the dough (you will notice it is a strange pinky-mauve colour) into a ball and put into a clean bowl. Cover with a sheet of plastic and leave for 1 hour.
6. 20 min.
   After this time, divide the dough into 200 g pieces. Roll these into balls and leave covered with a sheet of plastic to rest for 20 minutes.
7. 2 hours
   After this time, press the balls flat, then shape them into thin baguettes or "ficelles", as shown in this short video.
   
   Leave the saucipains covered with a sheet of plastic to rest for 2 hours.
8. 20 min.
   Preheat the oven to 460°F (240°C) and bake the saucipains for about 20 minutes until nicely browned.
   
   Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..