About this recipe

If you want, you can only use turmeric or just saffron: the mix of the two gives more color to the bread (thanks to the turmeric) and a more delicate aroma (thanks to the saffron). If you only use a spice, calculate
1 and a half teaspoon of turmeric or three saffron sachets.

Cranberries are American berries. If you want, you can soften them in water or water and Marsala before adding them to the dough. Remember, however, to drain them well squeezing them with your hands.


  • 100g sourdough
  • 500g white wholeweat flour
  • 300g water
  • 1 teaspoon of turmeric
  • 1 sachet of saffron
  • 100g of dehydrated cranberries
  • 1 teaspoon of salt




20 minutes


14 hours

Cooking time

1 hour


Break the sourdough and let it melt with water, turmeric and saffron; gradually add the flour, then the cranberries and finish with the salt. Form a ball and let the dough rise, covered with plastic wrap, for at least 14 hours.

Take the dough, roll it out in a rectangle and fold the top third towards the center, then the bottom one over the one just folded to form a kind of sheet folded in three. Flatten it again into a kind of rectangle and roll the dough from the long side to form a loaf.

Heat the oven to 230 °, better ventilated, with a deep pan on the bottom. Meanwhile, dust the bread with flour and make oblique cuts on the surface. When the oven reaches temperature, pour 300 g of water into the pan, put the one with the bread in the oven and lower it to 220 °.

Cook for 10 minutes, then put in the static oven, lower
to 200 °, and continue cooking for 25 minutes. Lower the temperature one last time to 180 ° and finish cooking in 25 minutes.

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