I couldn’t believe how good avocado brioche sourdough loaf turned out. Why didn’t I try to add avocado as an enrichment to my sandwich loafs before? It gives so much moisture, softness and flavor to the bread.
Don’t wait… start making it right away! It tastes good plain or with butter, or some hazelnut spread. I promise, you’ll love it!
Ingredients
Stiff Sourdough Starter
- 10g sourdough starter
- 30g water
- 60g bread flour
Dough
- 300g bread flour (100%)
- 100g ripe avocado
- 1 tsp lemon juice
- 150g sweetened condensed milk
- 50g milk
- 1 large egg
- 30g soft butter (10%)
- 60g stiff starter (20%)
- 6g salt (2%)
- 0.5 g dry yeast (optional, to reduce sourness)
Directions
Day 1
Starter
- 10 pm add starter to the water and whisk together, add flour, mix well, form a ball, then roll it into tight roll, place in jar, cover with water, make sure it is covered with water, let sit at room temp 74-78F until it increases in size and starts to float on the top of the water.
- In about 8-10 hours the top of the starter will dry and the bottom will start to melt in water. We will need the center part of it.
- Keeping stiff starter in the water will help to reduce its acidity and sourness of final product (learn how to make starter from scratch here).
Day 2
Dough
- 8 am cut fresh ripe avocado, add it to the food processor along with lemon juice, sweetened condensed milk, regular milk and an egg. Purée it all together.
Note: if you are planning to use dry yeast, add it to the food processor as well.
- Add purée and stiff sourdough starter to a flour.Mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt mix for a couple more minutes. The dough should form a ball and seems kind of stiff.
- Add soft butter, mix for 10 more minutes until the dough is well incorporated and comes up together.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 12pm -1 pm transfer the dough to the fridge for cold fermentation till the evening (for 8-9 hours).
- 10 pm remove the dough from the fridge.
- Shape as desired. I used a glass loaf pan with dimensions 16.6×2.5×9.8 inches.
- You can divide the dough into 3 or 4 pieces, and braid it.
- Put a sheet of parchment paper on the bottom of your loaf pan.
- Transfer the shaped loaf into the loaf pan.
- Cover the dough and let it proof overnight ( for 8-9 hours) at 70-72F /20-22C until it doubles in volume.
- Now, sprinkle some flour on top of your loaf or egg wash it.
- Preheat the oven to 375F.
- Bake for 35-40 minutes until golden brown.
Enjoy your avocado brioche sourdough loaf.
Is it possible to make it as a regular brioche without the sourdough? Thank you
Sure, use 2-3 g yeast instead, also it might needed little more of milk
Should it it 21g (the water content of the stiff levain)?
Is there a substitute for sweetened condensed milk? I am worried it will be too sweet.
Use milk instead
I second Sophie’s comment. If I use regular milk will that work?
Absolutely 🙏
The sourdough starter completely shut this down from step 1.
Sorry, what do you mean?
Unfortunately, I don’t have any sourdough starter hanging around. Lol
Use 2-3 g dry yeast instead.
But add little more milk
Ok cool. Thank you!
Hi,
Can I use pasta madre, instead of converting a liquid starter?
Sure! It will be even better 🙏
Hi Again, I just wanted to check. Do we use 60g of the stiff starter that is remaining after some has dissolved away? The phrase ‘the centre part’ threw me a bit. Sorry for being a bit slow… I am only just starting out on this sourdough journey 🙂
Can you give the measurement in cups ? Also what is the stiff sour dough starter ?
Live all your recipes! Can I use the floating technique of the starter to decrease the acidity and sourness of the dinner rolls? Instead of dry yeast?
Love all your recipes
Sure, absolutely 🙏 and thank you for your kind feedback 🙏
Looks amazing! I’m confused about how much of the stiff starter to use as well. Could you please show us your method for extracting only the middle part that you incorporate into the dough? Thank you!
Hello,
I used 100ml of milk instead of condensed milk plus the 30ml of milk, is that correct? My dough has remained very sticky and runny?
looks delicious. Will try soon. Thanks for your recipe!!
It is so good 🙏
I slightly gluten sensitive. Will this work with einkorn flour?
Amazing recipe!I couldn’t believe it’s sourdough when I bake it it’s so soft like a cloud!The only thing mine doesn’t have much green color 🫣