This recipe is ideal for those weekends when we prefer to stay at home but still want to brunch something delicious. This recipe will show how easily we can make an open-crumb yet tiny loaf of bread, ideal for two people. It will also show an alternative way to toast it. Finally, we’re going to top it with avocado, ricotta cheese, and a poached egg.
One note on timing: You want to start the bread-baking process the day before at around 6 pm. Leave it proofing overnight in the fridge, from 10 pm to 8 am, bake it, and have brunch at 10 am.
Notes on the Bread:
- I call for 82 grams of water to produce the open crumb that you see on the photos. But a beginner might find that dough too sticky and difficult to handle. So, if you want to make an easier version, you might want to reduce the amount of water.
- I will mention techniques that you might be unfamiliar with. Please see this blog post, especially the video at the end, for demonstrations. I just call fancy names for straightforward procedures.
This toast pairs well with an arugula salad, dressed with balsamic vinaigrette. I paired it with some grapes I had.
Sunday Morning Avocado Toast on Yeast-Sourdough for Two.
- Bowl with Lid or Plastic Wrap
- Cast-iron Skillet
- 100 g Bread Flour
- 82 g Water Lukewarm (Or 70 g for the easier version)
- 2 g Instant Yeast
- 3 g Sea Salt
- 6 g Olive Oil Extra Virgin
- 1 Hass Avocado Large
- 2 tbsp Olive Oil Extra Virgin
- 2 tbsp Ricotta Cheese
- 2 tsp Lemon Juice
- 1/2 tsp Lemon Zest
- 1/2 tsp Cayenne Pepper
- Salt & Pepper To Taste
- 2 Eggs Large
- 1 tsp Vinegar Any kind
- In a medium bowl, combine the water and the flour until there are no lumps or any dry flour. Cover the bowl with plastic and let it sit for 30 minutes.
- Mist with water your counter, and stretch the dough like if forming a pizza, trying not to tear it. Sprinkle the yeast and the salt evenly over the surface. Fold 1/3 of it towards the center, and repeat with the other side (like closing a taco). Rotate 90 degrees and fold it in the same way. Return the dough to the bowl.
- Sprinkle the olive oil on top of the dough and massage it with one hand until it's fully incorporated. Around 5 to 10 minutes. Return it to the bowl and cover it with plastic.
- Let the dough sit for 30 to 40 minutes until it's relaxed, then perform one coil fold on each direction. Cover the bowl again.
- Repeat the previous step every 30 to 40 minutes until the dough can hold its shape. Typically 2 or 3 times.
- Let the dough rest until it has gained some volume (50% to 60%), usually after 1 hour.
- In a lightly floured counter, pre-shape it into a small boule and let it rest for 20 minutes.
- If the dough has relaxed after 20 minutes, flour the counter generously and repeat the boule shape (this might mean it's too weak!). Otherwise, simply sprinkle a generous amount of flour on top of the previous boule. Flour a piece of cheesecloth with semolina, whole wheat, or white flour (in that order of preference). And place the dough upside down, with the 'soft side' on the cloth. Transfer to a soup bowl and put it inside a plastic bag with plenty of air inside.
- Proof the dough overnight on the fridge. It will double its size after around 7 to 9 hours. When it does, it will be ready to bake!
- Cut a piece of parchment paper, place the dough on it, and perform a 1 1/2 inch score at the top.
- Bake for 35 to 40 minutes. Until the crust is golden brown. Then remove from the oven and let it cool off completely.
Avocado Toast Preparation
- Slice your tiny loaf of bread in half like a sandwich, making sure the bottom part is thinner, no more than 1/2 in (~1 cm). Then cut it in two lengthwise. You will have four pieces.
- In a medium bowl, puree the avocado then mix it with the ricotta, 1tsp olive oil, lemon juice, lemon zest, cayenne pepper, and salt to taste.
Poach 2 eggs.
- Bring 3qt of water to boil.
- Add 1 tsp of vinegar and reduce the heat to a simmer.
- With a spatula, spin the water to form a whirlwind, then quickly throw the egg into the vortex, so the white wraps around the yolk.
- Cook for 3 to 5 minutes and take the egg out with a skimmer.
- Repeat for the second egg.
- Toast the bread. Heat 1tsp of olive oil in a cast-iron skillet, then place the bread pieces with the crumb side touching the skillet, to toast, 2 to 3 minutes. Turn it to toast the crust side.
- Assemble the two toasts in the following way: Place half of the avocado mixture over the thin toast. Distribute the avocado mixture evenly, and place the poached egg on top. Finally, slice and reserve the top toast to dip in the egg's yolk while eating. Decorate it with a bit of cayenne pepper.