Saucipain

A recipe from cooking-ez.com

For 13 saucipans, you will need:

• 1 500 g dry sausage or salami
• 2 120 g pistachios
• 3 1 kg flour
• 4 200 g leaven
• 5 30 g yeast
• 6 9 g salt
• 7 650 ml red wine
• Total weight: 2,509 grams

Times:

Preparation	Resting	Cooking	Start to finish
31 min.	3 hours 20 min.	35 min.	4 hours 26 min.

Step by step recipe

1	Remove the skin from 500 g dry sausage or salami and dice small.
2	Spread 120 g pistachios on a baking sheet and toast for 15 minutes in the oven at 300°F (150°C).
3	Put into a food-processor bowl: 1 kg flour, 200 g leaven, 30 g yeast and 9 g salt.
4	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	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	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	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	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..

Remarks

If you don't have salami, use any cooked sausage you like.

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