Kamel Sachi

¨The sooner you order, the faster you’ll get a basket of Kamel Saci’s breads. He makes a dozen kinds, letting the dough gain flavor and structure during a rise that lasts at least 18 hours, sometimes twice that. His bread is not something you munch absent-mindedly while waiting for the first course. It is the first course””Good bread at Il Buco Alimentari¨ - Pete Wells

Why this bread is connected to your childhood memories?

Kamel: "Giada, In my village and area , duck and corn are a big things . It is the specialty (foie gras, duck confit) . " 

We do this bread at home (usually mother or / and grand mother) and we eat it with a nice foie gras on top or just a slice of butter . 

It’s very soft bread so easy to chew for kids and old people .

One of the first bread I eat for sure .

Giada: "It is amaaaaazing."

Pain de Méture:

Ingredients

1000 grams of corn flour
1400 grams of hot water (  100 degrees celsius : boiled water) 
30 grams of salt

850 grams of fermented dough  ( ask your baker for some) 
850 grams of stiff sourdough (ask your baker for some)

If they don’t have stiff sourdough , just use 1700g of fermented dough

1 cabbage

Cast iron pot with lid  (size : diameter 14 cm) 

Mix 3 to 5 Minutes the water, the salt and the corn flour with a kitchen aid on speed 1 ( use the hook) or by hand with a spoon or spatula until the mix is homogeneous. 

Let it cool down 30 Minutes to reach a temperature of 60 degrees Celsius . 

Add the stiff sourdough and the fermented dough and mix 5 to 7 Minutes with a kitchen aid on speed 1 ( use the hook) or by hand until the mix is homogeneous. 

Let the dough proof for one hour and a half in a container and under a wet dish towel. 

Blanched some cabbages leaves in salted boiled water for 5 minutes

Grease the cast iron pot

Cover the bottom with a cabbage leave

With a spoon or spatula, put 600g of dough in the cast iron and cover them with the lid

Let them rest 15 to 20 Minutes

Bake 45 minutes at 240 degrees Celsius

Remove the bread from the cast iron and let them cool down on top of  a grid.