The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ladi pav

SarahZE's picture

Bread Chemistry Question - My pav is flat!

May 5, 2011 - 10:18pm -- SarahZE

Hi there,

I'm new to the forum, but I've been an avid fan of The Fresh Loaf for quite a while.  My father was a professional baker for quite some time, and I've picked up the "baking bug" from him.

I have a question about a recipe that I just formulated.  I am trying to make reasonable "ladi pav" (also known as "pao").  They're basically soft buns with a relatively soft but golden crust.  The closest comparison would be decent hamburger buns.  I used the following ingredients:

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