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Soumya Seemakurti posted an update
I am working on making a Pav bread / Indian styles bread rolls recipe using the master dough recipe as demonstrated by Chef @Aryan Jafri in Danish Pastries course, the dough is just so perfect! I have few questions related to the recipe:
1. If I want to avoid the preferment step in the dough completely, and do it straight up with active dry yeast, how do I modify the recipe?
2. Traditional pav buns don’t use sugar or use less that quarter amount of sugar as demonstrated in the recipe, and also includes some milk powder for flavor and texture. How can I adapt this recipe such that it has the same texture, but is slightly more savory?Any help and advice is greatly appreciated!
Thank you!
Soumya
Viktoria SOLOVIOVA, Beatriz Torija and Mercedes Delgado de Miguel1 Comment-
Level:
Scoolinary Team
Hi Soumya 😊 welcome to Scoolinary, it’s lovely to have you here.
You’re on a great track with this adaptation. If you want to skip the preferment, you can make the dough straight with active dry yeast by increasing the yeast slightly, around 20–25%, and giving the dough a bit more fermentation time to build flavor. You may lose a little depth, but a cold rest can help bring some of that back.
For a more traditional pav profile, reduce the sugar to about 3–5% of the total flour and add milk powder at around 2–4%. That should help keep the crumb soft and tender while making the dough feel less sweet and a bit more savory. You may also need to adjust hydration slightly, since milk powder absorbs extra moisture.
How do you usually judge that your dough has reached the ideal proof for that soft, airy pav texture?
PS: You can always ask Scooly 24/7 to recommend the best courses for you. Have you tried it yet?
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