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Baker Kamel Saci Bread Recipes - New York Culinary Experience 2015 PDF Print E-mail
Written by Edward F. Nesta   
Baker Kamel and Edward Nesta -Photo by Luxury ExperienceBaker Kamel Saci of the New York restaurant, Il Buco Alimentari, shared bread baking techniques during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for Ciabatta, Pizza, Laminated Brioche, and Pastry Cream.

 

French Baker Kamel Saci of Il Buco Alimentari in New York City has traveled the world honing his baking skills that he acquired in Bordeaux France where he learned technique and traditional methods. From Bordeaux he moved to Paris where he worked with Eric Kayser's team, then went on to London where he continued to hone his craft while supplying bread for Joel Robuchon's and Pierre Gagnaire's restaurants. He traveled to Barcelona Spain where he opened highly acclaimed old-world style bakeries with wood-fire ovens, then moved to the United States working in Florida before moving to New York City.

Baker Kamel Saci, Edward F. Nesta - New York Culinary Experience - photo by Luxury Experience
Baker Kamel Saci and Edward F. Nesta

I became interested in learning to make bread after taking a bread class with Baker Mark Fiorentino during the New York Culinary Experience 2012. Since then, I have continued taking bread classes in my efforts to further my knowledge and technique and was excited to have the opportunity to take a class with Baker Kamel Saci.

Abou Konate, Baker Kamel Saci  - New York Culinary Experience - photo by Luxury Experience
Assistant Abou Konate and Baker Kamel Saci

Each class provides new insights into bread making and with Baker Kamel Saci we delved into the power of using poolish (see recipes below), which is a mixture of equal parts flour and water, plus yeast, that is made the day before to allow the mixture to become active [expand]. This relatively wet sponge type mixture was the secret ingredient for the different dough used for class. Baker Kamel likes to work with a wet dough in the range of 85% water, and the poolish provides the perfect starter. This wetter style dough is best to be mixed with a kitchen mixer versus by hand. 

Baker Saci, Edward Nest - New York Culinary Experience - photo by Luxury Experiencea
Baker Kamel Saci and Edward F. Nesta

During the 3-hour class we learned to make Ciabatta, Pizza, Laminated Brioche, and Pastry Cream. From rustic and crusty ciabatta bread, to simple and delicious pizza, to elegant laminated brioche and pastry cream, the class focused on techniques to achieve great results every time.

Baker Kamel Saci  - New York Culinary Experience - photo by Luxury Experience
Baker Kamel displaying a student's pizza

Baker Kamel Saci graciously shares his recipe for Ciabatta bread.

Baker Kamel Saci New York Culinary Experience 2015 Menu

Ciabatta
Pizza
Laminated Brioche
Pastry Cream
Suggested Wine Pairing: Maschio Prosecco

Ciabatta  - New York Culinary Experience - photo by Luxury Experience

Ciabatta

Note: Prepare the Poolish 24 hours before making the ciabatta.

Ingredients:

2.5
Kg (5.5 pounds)
Flour
1
Liter (33.8 ounces)
Water 1
   
Poolish
2
Kg  (4.4 pounds)
Fermented Dough
110
Grams (3.8 ounces)
Salt
750
Grams
Water 2

Fermented Dough Ingredients:

1.1
Kg (2.43 pounds)
Flour
.88
Liters (30 ounces)
Water
13
Grams
Instant Yeast
22
Grams
Salt

Poolish Ingredients:

2.5
Kg (5.5 pounds)
Flour
2.5
Liters (2.6 quarts)
Water
20
Grams
Instant Yeast

 

Method for Poolish: Mix ingredients well with a whisk and let it proof for 2 hours at room temperature in a closed container. Leave it overnight in the refrigerator.

Poolish  - New York Culinary Experience - photo by Luxury Experience
Poolish

Method for Fermented Dough: Mix ingredients well with a whisk and then mix on speed 1 for 3 minutes and then knead on speed 2 for 4 - 6 minutes, or until the dough forms a cohesive ball that clears the sides of the bowl, and becomes elastic Add flour if sticky and does not clear sides, the dough should not be stiff. Form into a ball and roll the dough in a well oiled bowl, cover, and refrigerate for 8 - 20 hours [overnight]. Remove from refrigerator 2-hours before use to allow dough to reach room temperature.

Baker Kamel Saci  - New York Culinary Experience - photo by Luxury Experience
Baker Kamel mixing dough

The next day, mix together the Poolish, water 1, salt, the fermented dough, and the flour. Mix for 5 minutes in a mixer on speed 1 and then mix for 6 minutes on speed 2. Add water 2 a little at a time, 3 minutes before the end of the mixing on speed 2.

Baker Saci with Ciabatta  - New York Culinary Experience - photo by Luxury Experience
Finished product

Leave it out at room temperature for 2 hours. Shape into rectangular loaves. Cover with linen, leave at room temperature for 2 hours, and then bake the loaves at 450° F (232° C) for 35 minutes.

Read about the NYCE 2015 in the Gastronomy section and interviews and recipes from the chefs in the Chefs' Recipes section.

Gillian Duffy, NY magazing, Baker Kamel Saci  - New York Culinary Experience - photo by Luxury Experience
Gillian Duffy, NY magazine and Baker Kamel Saci

Follow Luxury Experience on Facebook to listen to interviews with the chefs and see more photos from the event. www.Facebook.com/LuxuryExperience

New York Culinary Experience

For information on attending The New York Culinary Experience 2016, please visit the New York magazine website: www.NYmag.com.

For information on The New York Culinary Experience 2016 as well as information on taking classes throughout the year with the excellent chef instructors at The International Culinary Center at their New York, California, or Italian Campuses, please visit the website: www.InternationalCulinaryCenter.com 

New York magazine 

New York Media (New York magazine)
75 Varick Street
New York, New York 10013
United States
Telephone:           +1-212-508-0700
To Subscribe:       +1-800-678-0900
Website:               
www.NYmag.com  

The International Culinary Center 

The International Culinary Center, founded as The French Culinary Institute
462 Broadway
New York, New York 10013
United States
Toll-Free Telephone:  +1-888-324-2433
Email:                           
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Website:                      
www.InternationalCulinaryCenter.com  

The International Culinary Center of California
700 West Hamilton Avenue
Campbell, California 95008
United States
Toll-Free Telephone:  +1-866-318-2433
Email:                           
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website:                       
www.InternationalCulinaryCenter.com      

© May 2015. Luxury Experience. www.LuxuryExperience.com. All rights reserved. 

 
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