SOURDOUGH PAV

It's so satisfying to make your own pav at home. Sourdough adds a nice little tang which don't find in store bought pav. If you have a 100% hydration starter I encourage you to give this a go...You will never buy a Pav again!!

SWEET LEVAIN (Please don’t skip sugar in this as this gives a bit of sweetness and flavour to pav)

INGREDIENTS:

• 24 gms starter

• 60 gms bread flour

• 60 gms water

• 12 gms caster sugar

Make the levain 5-6 hrs before making the pav dough

INGREDIENTS FOR PAV DOUGH:

• 156 gms Sweet Levain

• 440 gms bread flour

• 170 gms warm water

• 114 gms milk at room temperature

• 50 gms butter at room temperature

• 24 gms caster sugar

• 10 gms sea salt

For wash on top of the Pav

1 egg beaten with few drops of water OR 1 tbsp each of milk and melted butter mixed together

INSTRUCTIONS:

• Take all the ingredients under pav dough in a stand mixer except butter

• Knead on slow to begin with and slowly increase the speed. Knead till all the dough comes together as a smooth dough around the hook leaving the base of the bowl. Slowly add butter little by little till all is incorporated. In the end you should have a smooth shiny dough

• Bulk fermentation: Perform the first stretch and fold (SNF) and cover the bowl with a damp tea towel to avoid drying of the dough

• Perform 3 more SNF (it will be 4 in total including the first one) at 20 - 30 mins intervals between each SNF

• After 4th SNF, allow the dough to rise until doubled. At this stage, once doubled, you can retard it in fridge (cover the bowl with cling wrap) for 3 -18 hrs to continue later if you are pressed for time

• If you have retarded the dough, remove from fridge and leave it out for 20-30 mins at room temperature before proceeding with next step. If you haven’t retarded after the dough doubled, continue with next step…

• Slightly butter an 10x15 inch jelly roll pan

• Transfer the dough to a lightly floured surface. Please note the dough will be sticky and not easy to work with. Dust your hands a bit before working with the dough

• Divide the dough into 15 parts (64 gms each) or 16 parts (60gms each) and shape it tightly to a smooth ball. Place it on the buttered pan with a bit of distance giving room to the dough balls to rise

• Proof for 2 1/2 to 3 hrs giving time for the pav’s to rise again to required size

• Cover the tray with an other similar tray or oiled cling wrap. Be careful while removing the cling wrap, you don’t want to deflate it

• Once risen, it’s ready for baking. Pre heat the oven to 220 C for 5 mins

• Apply the egg wash or milk and butter mix wash on top of the Pavs

• Bake in the middle rack at 220 C for 15-20 mins until golden brown on top. Reduce the temperature to 200 C and bake for another 10 - 15 mins. Please note total bake time is 30 mins

• Remove from oven and transfer it to a wire rack after 3-5 mins for cooling

• You can refrigerate it or freeze it to enjoy later too.