Mixing: 3 minutes at low speed and 5 minutes at medium speed. Add Oil at the end of mixing until evenly distributed.
Dough temperature: 25 ⁰C.
Bulk fermentation: 10 mins
Scale: 30 gms
Intermediate Proof: 5 mins
Make Up: Roll & place in the greased tray next to each other as in Ladi pav
Final fermentation: 35-40 minutes at 35 ⁰C /75 % humidity.
Tips: After proofing spray with water and sprinkle with white sesame seeds
Baking: Oven temperature: 210⁰C.
Baking time: 12-15 minutes.
Once out from the Oven, brush with oil for soft crust