Elevate the humble avocado toast to an art form.
This recipe details crafting every element from the sourdough to the perfect avocado mash, ensuring a symphony of textures and flavors.
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Order at CaffeineTotal Time
3h 20m
Combine flour and water in a bowl. Mix until just combined, forming a shaggy dough. Cover and let rest for 30 minutes. This allows the flour to fully hydrate.
Add the sourdough starter and salt to the autolysed dough. Mix thoroughly until the starter is evenly distributed. This can be done by hand or with a stand mixer.
Place the dough in a lightly oiled bowl. Perform stretch and folds every 30 minutes for the first 2 hours. Then, let the dough bulk ferment for 4-6 hours, or until almost doubled in size.
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oblong loaf. Place the shaped loaf in a well-floured banneton basket.
Cover the banneton basket and refrigerate the dough for 12-24 hours. This develops flavor and allows for easier scoring.
Preheat your oven to 500°F (260°C) with a Dutch oven inside. Carefully remove the hot Dutch oven. Gently invert the dough into the Dutch oven. Score the top of the loaf with a lame or sharp knife.
Cover the Dutch oven and bake for 20 minutes.
Remove the lid and continue baking for 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Let the bread cool completely on a wire rack before slicing. Resist the urge to cut into it while it's still warm; patience is a virtue.
In a small bowl, combine all ingredients. Mix well to ensure even distribution.
Store in an airtight container at room temperature. The seasoning will keep for several months.
If you've made your own sourdough, congratulations, you're already winning. If not, lightly toast the sourdough slices until golden brown and crisp on the edges. The interior should remain slightly soft.
In a bowl, gently mash the avocados with a fork. Leave some chunks for textural interest. Do not over-mash into a homogenous paste; we're not making baby food.
Add lemon juice (if using), red pepper flakes (if using), salt, and pepper to the mashed avocado. Taste and adjust seasoning as needed. The lemon juice brightens the flavor and prevents browning.
Drizzle the toasted sourdough with olive oil. Spread the avocado mash evenly over each slice. Sprinkle generously with Everything Bagel Seasoning (if using) and finish with a pinch of flaky sea salt.
Serve the avocado toast immediately while the sourdough is still warm and the avocado is fresh. Garnish with a sprig of cilantro (optional, but visually appealing).
"A poached egg is a classic and delicious addition, but entirely optional. Don't overcrowd the plate; simplicity is key."
Add a fiery kick to your avocado toast.
An even richer version with more toppings and flavor.
1For an extra layer of flavor, try grilling the sourdough slices instead of toasting.
2A drizzle of balsamic glaze adds a touch of sweetness and acidity.
3Experiment with different toppings, such as sliced radishes, sprouts, or smoked salmon.
1Using underripe avocados. They should yield slightly to gentle pressure.
2Over-toasting the sourdough. It should be crisp but not burnt.
3Over-mashing the avocado. Leaving chunks adds texture and visual appeal.
This recipe captures the essence of Caffeine in Scarborough. Authenticity isn't just about ingredients; it's about place.
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