Virtual Summits
Bakers Journal Virtual Innovation Day
April 19, 2021 at 1:00pm EST

Chef Kymm St-Amour

Chef Kymm will be demonstranting her Artisanal Sourdough!

Find the recipe here:

Red Fife Sourdough

Pre-ferment #1

230g Red Fife flour

230g water

Combine and set aside for 24 hours

Pre-ferment #2

65g flour

65g water

65g sourdough starter

Combine and set aside for 6 hours

Final mix

750g flour

25g salt

400g warm water

Combine the pre-ferments with the water by hand till loosely mixed.

Add the flour and salt. Continue mixing by hand until no dry spots remain.

Cover and rest 30 minutes.

Fold dough under itself 4 times, once on each side.

Rest for 30 minutes. Repeat 2 more times with a final 30 minute rest.

Divide dough, round and bench for 5 minutes.

Shape dough, place in a banneton and then in the fridge to cold proof 24 hrs.

Remove from fridge and allow to finish rising till almost double in bulk.

Turn out into a Dutch oven, score and bake at 400*F for approximately 35 minutes.