I had a new brand of store bought guacamole in the refrigerator just calling for me to use it in a bread. I made bread before with fresh avocados and I’ve been meaning to try it again with a higher percentage of avocados this time.
The pre-made guacamole had some tomatoes, peppers, cilantro and onions which ended up adding a nice kick to this bread.
I also added some left over mashed potatoes as well as greek yogurt and I used Durum flour as well. The idea was to create a moist, soft bread with a sour undertone and I think I achieved this.
The crumb was nice and moist and open with a buttery yellow/green texture. The addition of the guacamole and yogurt made this a very wet dough even though by the strict definition of hydration it really wasn’t it. This would have made great Ciabbata bread but I decided to stick with traditional Boules. The second one I made stuck to the cloth liner since I guess I didn’t add enough rice flour so it ended up a little flatter than the first loaf.
If you decide to make this and are intimidated by wet dough feel free to increase the flour percentage or cut back on the water.
71 grams Seed (Mine is 65% AP Flour Starter)
227 grams AP Flour
151 grams Water (85 – 90 degrees F.)
Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency. Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours. The starter should double in volume. Put the starter in the refrigerator for up to 1-2 days or use it immediately.
385 grams Starter from above (you may have a little left over from above)
315 grams European Style Flour (KAF…you can substitute bread or AP flour or a combination of the two)
251 grams Durum Flour (make sure not to use Fancy Semolina as it is too gritty)
122 grams Mashed Potatoes
308 grams Guacamole
73 grams Greek Style Plain Yogurt
335 grams Water (85 – 90 degrees F.)
16 grams Sea Salt (or table salt)
Mix the starter with all the water except for 50 grams just to break it up. Next mix in the flours for 1 minute on low in your mixer or by hand and let them autolyes for 15 minutes up to an hour. Next add the salt, guacamole and yogurt. Mix on low for 1 minute and then add the remainder of your water unless you feel the dough is already too hydrated. Mix on low-speed or by hand for 4 minutes. Remove the dough from your mixing bowl to your work surface. The dough will be very sticky so you may want to use a bench scraper to help you do 4-5 stretch and folds. Leave the dough uncovered for 10 minutes on your work surface or put it in a slightly oiled bows. After 10 minutes either on your work surface or in your bowl do another stretch and fold, cover the dough and let it rest for 10 minutes. Repeat this S & F procedure one more time and let it rest another 10 minutes. Do one last S & F and put the dough in a lightly oiled bowl for 2 hours. If you don’t feel the dough has developed enough feel free to do some additional stretch and folds while the dough is in the bowl and then put it in the fridge overnight.
The next day when I returned from work I removed the dough from the refrigerator and I let the dough sit out at room temperature for 1.5 hours. I then formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.
Score the loaves as desired and prepare your oven for baking with steam.
I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 205 – 210 degrees F. I left them in the oven for 15 minutes with the heat turned off and the door open a crack to get the crust a little harder.
The end result was a nice golden-yellow crumb with a hint of green. The crust was nice and crispy and the bread was moist and flavorful.
This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/