12 /14 hours
Avotoast with bread without dough
For the bread
520 g of Multic'è
320 g of water
50 g of renewed licol (or 1 g of brewer's yeast reducing the flour to 500 g)
5 g of salt
For 8/10 avotoast
2 ripe avocados
3 teaspoons of lemon or lime juice
Black or pink pepper q.s.
1 egg for each toast
Black sesame seeds q.s
Prepare the bread without dough the night before: pour all the Multic'è into a bowl with 180 g of water, knead for about 3 minutes, cover with a cloth and let it rest for an hour and a half.
After the resting time, resume the dough, add the licoli, the salt and the remaining water then work for a few minutes. Once you have reached a coarse consistency, cover with cling film and let it rise at room temperature for about 8 hours (or overnight). The next morning, turn the dough over on the floured worktop, flatten it with your fingertips and spread it out. At this point, take the left side and bring it towards the center, then carry out the same movement with the right side and, starting from the top, roll the dough. Return it to the bowl, cover it with a cloth and let it rest for half an hour.
After the rest time, repeat the operation. After the second half hour, shape the loaf and heat the oven to maximum power and in ventilated mode. Score the bread lengthwise and, when the oven is hot, bake it for 20/25 minutes, then switch to static mode, lower to 220° and continue cooking for another 15 minutes. After this cooking time has also elapsed, keep the oven at the indicated temperature, open the door slightly and continue to cook for 10/15 minutes. When cooked, remove the bread and let it cool on a wire rack.
In the meantime, proceed with the avocado cream: open the fruits, remove the stones, hollow out the pulp and pour it into a bowl with the lemon juice, salt and pepper. Work with a fork to get a rustic result or with a blender for a more velvety puree, then store in the refrigerator.
When the bread has cooled, cut it into slices and toast it on both sides, then sprinkle generously with the avocado cream and season with your favourite ingredients.
In cooperation with Il dolce di Alice