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Avocado marguerite
An indulgent reinterpretation of avocado toast: turmeric viennois bread shaped into a marguerite flower, filled with smooth guacamole, a soft-boiled egg, and crispy bacon.
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Kneading the viennois bread dough, colouring and bulk fermentation
Techniques covered
- Kneading Viennese bread dough with a mixer
- Balling up dough
- Dough proofing
- Forming a glutinous network
- Coloring a dough
- Shaping bread dough
- Flour a work surface
- Final proof & dough rising
- Creating a polenta coating
- Baking viennois bread dough
- Shaping the dough into a bâtard bread
- Cooling on a wire rack
- Making an avocado purée or guacamole
- Mixing a preparation in a food processor
- Piping without using a tip
- Using a piping bag
- Filling viennois bread
- Shaping viennois bread into a marguerite flower
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