Bakers Journal Virtual Innovation Day
April 19, 2021 at
Demonstration: From ‘Khaos’ to creation – Artisanal Sourdough
Demonstrator: Chef Kymm St-Amour, of Khaos Artisan Kitchen
Chef Kymm St-Amour
Chef Kymm will be demonstranting her Artisanal Sourdough!
Find the recipe here:
Red Fife Sourdough
230g Red Fife flour
Combine and set aside for 24 hours
65g sourdough starter
Combine and set aside for 6 hours
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.