- 275 gms All purpose flour
- 275 gms Whole Wheat flour
- 230 gms Sourdough Discard
- 230 ml Warm water
- ¾ tsp Active dry yeast
- 15 gms salt
- 1 tsp Sugar
- Oil for greasing
- 2 tbsp milk for brushing
- Butter for shine
Step 1:- Take 80 ml warm water add 1 tsp sugar and yeast. Let it sit at room temperature for 10-15 minutes or until mixture is bubbly.
Step 2:- Take mixing bowl add sourdough discard, proofed yeast, remaining water (150 ml), both flours, salt. Mix well, knead it in a stand mixer for 5 – 8 minutes with dough hook. Knead it until dough wraps itself around the hood and cleans the sides of the bowl. If kneading manually, do it for 10 -15 minutes until mixture forms a smooth ball of dough. It would be very sticky at the start, it gets better after kneading for few minutes. You may also oil your hands if required.
Step3:- Grease a big bowl with oil, add dough to the bowl. Cover it will plastic wrap and place it in warm place for 2 hours or till it doubles in size.
Step 4:- Punch the dough to remove air. Sprinkle some dry flour on counter top and place the dough on it. Knead it for 5-6 minutes. If the dough is very soft sprinkle some flour for kneading. Don’t add too much of flour. Too much of flour will dry up the dough. You may oil your hands while working with the dough.
Step 5:- Lay the dough flat (last picture above); divide it into 15 equal parts. For each individual part, roll the dough to make a round ball. Make sure to seal the round ball from all sides (pinch the dough to seal if you see an opening)
Step 6:- Grease the 13*9*2 inches baking tray with oil and place the dough balls little apart (around 1 cm) because dough balls will rise and it would stick together after rising. I prefer to brush the balls with oil so that it does not dry up. Cover the tray with kitchen towel and let it rise for an hour or until dough rises till the tray rim.
Step 7:- Just before baking, brush the dough balls with milk. Preheat the oven at 400°F for 10-15 minutes. Bake for 35 minutes or until top is light brown. I prefer using another baking tray filled with water placed in oven for softer pav breads.
Step 8:- Remove the pav breads from the oven and brush them with melted butter. Take the pav breads out of the tray immediately but very carefully as they are very soft and let them cool on wire rack
Step 9:- Pav bread is ready to be served. Enjoy Pav Bhaaji, Vada Pav, Missel Pav or anything of your choice.