The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Holy Guacamole Sourddough

isand66's picture

Holy Guacamole Sourddough

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.

Main Dough


385 grams Starter from above (you may have a little left over from above)

315 grams European Style Flour ( 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

Cosmo Waiting for the Bread to Bake


pmccool's picture

a pot of carnitas, and Holy Guacamole bread.  Sounds like a winner of a dinner to me.  Beautiful stuff, Ian.


isand66's picture

I agree!  I appreciate the kind words.



Floydm's picture


Would you mind if I swapped the other bread of yours on the homepage for this one?


isand66's picture

Thanks Floyd. That would be great. Appreciate it.

dabrownman's picture

the dark thick crust and crumb of this bread, as well as, the cool color of the crumb too.  It was wet and full of thick stuff like potato, avocado and yogurt but you sure got a nice open crumb out of it.  I'm with Paul.  I would like to dry fry this is cast iron skillet like a tortilla to serve with some carnitas and a cerveza.  3 Home Pagers replacing each other is quite impressive but with breads like those, not surprising.  Well done and great baking.  Looks like Cosmo took everything lying down - no worries!

isand66's picture

Thanks DA..I appreciate the kind words.  You being the expert cook I hope you give that a try one day!

I am so honored that Floyd wants to put this on the home page again.  Really made my day. 

Too bad we don't live closer so our apprentices could get together and cook us a meal!



breadsong's picture

Hi Ian,
What an interesting idea, using guacamole as a flavoring for your bread...noting your bread's beautiful texture
and your description of the 'flavor kick' - I'm curious to see how the flavor of guacamole carries through
in the baked bread.
(Wondering how my favorite guacamole (the 'luxurious' version of this guacamole, from Chef Rick Bayless) would do as an add-in!).
I may have to try this - thanks for sharing how you made your loaf!
:^) breadsong

dabrownman's picture

read the future with my Karnack turban on, I see green guacamole bialy's in your future with pink centers.  I see them as real visual stunners as clear as the nose on my apprentic's face,  not to mention they might be the strangest Bialy's ever concocted and baked by mere mortals!

isand66's picture

You could be on to something there!  I see some chorizzo on top as well :)

Will have to put that on the list when I return from my trip....I'm going to bake something to take with me across the World to give to my Agent next week....the bialy's might be a bit much....I'm thinking a potatoe chedar cheese sourdough could be in order with carelized onions....maybe some coffee to boot....

dabrownman's picture

Pork Belly and my favorite bread of yours is the cheese, caramelized onions and bacon.  With potato, egg and coffee you have a complete breakfast.

isand66's picture

Good suggestion DA!  They do love their pork belly and pork fat....that's for sure!

isand66's picture

Thanks Breadsong!

I hope you give it a try with your "luxurious" version of guacamole.  My wife makes an excellent guacamole but this time we had some store bought which while not as good as hers or Rick Bayless I'm sure, it wasn't bad.  You really taste the zing from the peppers and other ingredients for sure and it makes a great grilled bread.

Thanks again for your comments.