Vegan Avocado Sourdough Discard Bread

April 11, 2021

This recipe is similar to my Vegan Brioche Hamburger Bun recipe in that it uses my Sourdough Discard and an avocado. It is also very moist. I was experimenting by baking this Vegan Avocado Sourdough Discard Bread in a Dutch oven. I am very happy to report that it was a success! It tastes great, and maintains the sourdough “sour” flavor. I believe that the Dutch oven helped it get a great rise, beautiful shape, and a crispy crust. It should be noted that the Discard loved the Whole Wheat Flour, and quickly doubled in size.

I used homemade vegan yogurt.

Egg-less Egg Wash of Honey & Molasses (to brush top of loaf):

  • 4 tablespoons (1/4 cup) water
  • 4 tablespoon (1/4 cup) honey
  • 4 tablespoon (1/4 cup) of Grandmas Molasses
  • Make the eggless egg wash. In a medium saucepan blend 1/4 cup of honey, 1/4 cup of water, and 1/4 cup of molasses. Stir until dissolved. Cook over medium heat until it thickens slightly, for about five minutes.

INGREDIENTS:

  • 15 ounces Refreshed Starter, 65% Hydration using All Purpose Flour
  • 13 ounces Water (90 degrees F.)
  • 14 ounces European Style Artisan Bread Flour (King Arthur Flour) or Bread Flour, I used 1 3/4 cup Whole Wheat Flour
  • 3 ounces (6 tablespoons) Whole Wheat Flour (I used KAF)
  • 4 ounces (8 tablespoons) Spelt Flour (adds a nice nuttiness to the bread–also from KAF), I used Whole Wheat Flour
  • 1.5 ounces (3 tablespoon) Barley Flakes (or rolled oats, etc.), I used Quaker Quick Cook Rolled Oats
  • 3-4 tablespoons of Quaker Quick Cook Rolled Oats, for topping the loaf
  • 4 ounces (8 tablespoons) Plain Greek Yogurt, I used homemade Vegan Plain Soy Yogurt
  • 4 ounces (8 tablespoons) Avocado (very ripe, mashed with spoon or fork), I used two Trader Joe’s Organic Teeny Tiny Avocados
  • 2.5 Tsp. Sea Salt or Table Salt, I used 1 teaspoon
  • 3 cups of All purpose flour, I added it to dry out the dough, and thicken it.

DIRECTIONS

Cut one medium ripe avocado, remove the pit, and carve out all the flesh into a medium bowl. Mash the flesh with a fork until it is a paste consistency like guacamole. Set aside.

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Pour starter & water mixture into a large bowl. Add the avocado flesh and whisk with the starter & water mixture until well incorporated.

Add the yogurt and whisk until well incorporated.

Add the oats.

Gradually add the flours, and salt (about 1 cup at a time) until it is all well incorporated. Add the Quick Oats flakes and mix by hand with a whisk for 2 minutes. Let rest for 5 minutes. Note: I added all Whole Wheat Flour. Allow dough to rest 5 minutes after each time you add flour, and work the dough.

Mix with a spatula until consistency allows spatula to stand up by itself. Next, mix with your hands.

Mix for 4 minutes more on medium speed, or by hand, adding more flour if necessary to produce a slightly sticky ball of dough. Note: I added 3 cups of Whole Wheat Flour. I added one cup at a time and blended it in until well incorporated. Remember to let it rest 5 minutes, after each added cup of flour. Mix with a spatula until consistency allows spatula to stand up by itself. Next, mix with your hands.

Remove dough to your lightly floured work surface and knead for 1 minute and form into a ball. The dough will be very sticky so you may want to wet or oil your hands to help form it into a ball. Note: I kneaded it inside the bowl because it was too sticky (see photo).

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap. Note: There should be from 4-7 stretch and fold steps done, with 10-20 minutes rest periods between them!

Wait another 10 minutes and do another stretch and fold. The dough should start to become easier to work with at this point. Let it rest 20 minutes this time and do another stretch and fold.

Let it sit covered in your bowl at room temperature for 1.5 – 2 hours. Note: I waited 2 hours.

Lightly wet your hands and remove the dough from the proofing bowl onto your work surface. Shape the dough by repeating the same folding toward the center action. Once a tight ball is achieved flip it seam side down and push it gently in all directions across the work surface to build tension in the outer layer.

Let the dough rest seam side down for 5 minutes.

Transfer the dough to the banneton basket. I don’t have a banneton basket. I put it into a clean bowl that I oiled beforehand. I covered it with plastic wrap that I oiled beforehand. This time you want the seam to be up and the tight surface to be down in the basket.

Sprinkle the seam side of the shaped dough with a light dusting of flour and cover it securely with wrap and a rubber band. Do this step if using a banneton.

Place the banneton basket or bowl in the refrigerator overnight for at least 10 hours, 12-24 hours is my preferred proofing time. Note: I left it in the refrigerator overnight for a total of 12 hours.

Once the dough has crested the edge of the banneton it is ready to bake, but you may keep it in the refrigerator for a longer period of time.

Preheat your oven to 450° with your covered Dutch oven inside!

Remove the banner on/bowl from the refrigerator. Allow the dough to rest at room temperature on the counter (in the bowl) for 2 hours.

Cut a piece of parchment paper big enough to overhang your loaf’s circumference by a few inches. Note: Use only new parchment paper!

Remove the wrap/plastic wrap from the dough and place the parchment sheet over the exposed dough. Hold the parchment in place with your hand while you flip the dough onto the counter. Now the parchment is on the bottom.

Carefully ease the banneton/bowl off the dough. Sometimes it takes a little coaxing. Use your fingers to gently work between the dough and basket. Hopefully the basket will lift away clean! I found this step difficult. The dough was very sticky, and difficult to maneuver.

Place an empty cookie sheet pan in the very bottom of oven. I boiled some water in my electric kettle, and I filled the cookie sheet pan full of hot water. Note: This works great, and creates a lot of steam. The steam was coming out the sides of the oven door after it was closed. I also sprayed the walls of the oven with water, during the first 5 minutes of baking to add more steam.

Place an empty stone baking sheet in the uppermost shelf of the oven to block the heating element from overheating the Dutch oven. If your heating element is on the bottom then use a baking sheet at the bottom between the heating element and the Dutch oven. Note: Remember to remove this stone baking sheet during the last 15 minutes of baking to allow for the bread loaf to brown.

Using baking gloves remove the preheated Dutch oven from the oven and remove the lid.

Working quickly, pick up the boule by the parchment paper edges and place it into the Dutch oven. Note: Use new parchment paper only!

Brush the top of the dough with the honey & molasses Egg-Less Egg Wash mixture.

Using a sharp razor blade, score the dough along the top. There are so many scoring patterns to practice with, but a good one to start with is a simple slash or a cross. Score the dough about 1/2 inch deep. I do not have a razor, but I attempted to cut it with a serrated knife. Sprinkle the top of the dough with 2-3 tablespoons of Quick Cook Rolled Oats.

If desired add a few ice cubes to the Dutch oven between the parchment and the wall of the Dutch oven, or spray the boule with a few spritzes of filtered water. Adding additional moisture will keep the crust soft, allowing for more rise and giving a nice blistered texture and appearance. Note: I did use the ice cubes between the parchment and the Dutch oven. It works very well. Spray the lid and not the dough. I also sprayed the walls of the oven with water, to create more steam.

Cover the Dutch oven and place it back in your preheated oven. Bake undisturbed for 25 minutes!

Open your oven and remove the Dutch oven lid. Bake for an additional 15 minutes. The bread should be golden brown, and the internal temperature should be 200 degrees Fahrenheit. Note: I baked it for an additional 15-20 minutes! Remember to remove the stone baking sheet blocking the heating element. This will allow the loaf to brown.

Remove your Dutch oven from the oven and gently lift the boule out using the parchment paper as handles. Remove the parchment paper and cool the boule on a wire rack. Cool the boule completely before cutting (possibly the hardest part of baking this incredible loaf of bread!). Note: This step was very difficult. My parchment kept breaking every time I pulled on a piece to use as handles. I had to use a long metal spatula to help me remove the loaf.

RESOURCES:


The original post has been appeared in the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting

Please feel free to visit the author’s other blog for additional recipes at: www.mookielovesbread.wordpress.com

Save yourself years of trial and error, and check out: Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One by butterforall.com

NOTES:

  • I must warn you that the addition of the avocado and the yogurt ended up making this a very wet dough. If you prefer you can add more flour or give this a go but be prepared to work with a sticky dough. I mused 3 cups of extra all purpose flour to get the dough to come together.
  • I had some left over avocados that were getting very ripe so I decided rather than throw them out I would try to incorporate them into a bread. I used 1 ripe avocado and mashed it up with a fork until it was the consistency of guacamole. I’ve also been wanting to try to add some yogurt into one of my breads and figured this would be a good combination with the avocado as well. I also used avocado in my cookie recipe: Great-Gradma Anna’s Icebox Oatmeal Cookies from 1940’s (see recipe in previous blog).0
  • Pro Tip #1 You can use up to 60% whole wheat or other heirloom or ancient grain in this recipe. But be aware that you may want to add additional water because whole grains absorb more water in the dough. Start with 10 additional grams of water per 50 grams of whole grain flour used.
  • Pro Tip #2 If you are baking in an electric or gas oven with a bottom heating element, always use a baking stone, pizza stone, cast iron griddle, or cast iron frying pan on the rack below your Dutch oven! Position the Dutch oven directly above the barrier pan or stone — this will help keep the bottom crust from getting too dark!
  • How to clean your Dutch oven: Fill your dutch oven with enough water to cover the staining/stuck on bits and bring it to a boil. Then, add in a few spoonfuls of baking soda. Let the mixture bubble away as you use a wooden spoon or spatula to scrape up any of the blackened bits. https://www.platingsandpairings.com

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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