Weigh Ingredients and Heat Water

Weigh out 240 grams of the flour in a 2-3 litre bowl.

Add 1/3 tsp active dry yeast directly to the flour.

Weigh out the 340-360 grams water and heat it to (45°C).

Whisk Poolish Together

Briefly whisk in the yeast to distribute it evenly.

Pour all of the water into the flour-yeast bowl and whisk it all together into a smooth paste.

NOTE: When mixing water into flour, you should "fluff" the flour with your fingers so that it's not packed or compressed anywhere. Then, pour the water in from some distance above.

This will quickly cut the water into the flour and do a major part of the mixing for you.

Set Poolish to Ferment

Place the poolish in a warm place (45°C) to ferment for about an hour and a half.

My favorite way to warm dough while it ferments is to briefly turn on the oven for 3 minutes. Once it has heated a little, turn the oven off, put your bread inside, and close the door. You can see more methods for keeping the fermenting dough warm here.

CAUTION!
The bread rises really fast in a warm place like the oven. Be sure to check on it long before you think it will be ready and take note of how fast it's rising. You don't want to overproof it.

Do not heat the oven for more than THREE minutes. If it gets too hot, it will kill the yeast.

Fermented Poolish Texture

Once the poolish is fermented, it will be very bubbly, risen and quite thick.
like this:

The bubbles wil begin to make the surface uneven and shiny.

Add Rest of Ingredients

Once the poolish has risen, it is time to add the rest of your ingredients and knead the dough.

In the bowl with the poolish, pour in 2 tbsp Avocado Oil and briefly stir.

Then add in the rest of the flour (375 grams flour), and 1 tsp salt.

Knead the Dough

Work all of the flour into the dough and knead it for about 7-10 minutes. Kneading it longer really helps the finished rolls turn out nice and fluffy.

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NOTE: As you knead, the dough may dry out a bit. I find it helpful to add a teaspoon of water occasionally while kneading.

Rest and Shape Dough

After you are finished kneading, let the dough rest for about 20 minutes.

Once the dough has rested, shape it into a round loaf-blob-thing, ready to proof.

Oil Bowl and Set to Proof

Oil a clean bowl with a generous layer of cooking oil (olive oil) and put your nicely shaped dough in the bowl.

Once again, warm your oven for three minutes and then put your dough inside to proof. (Make sure the dough is coverd with a lid or plastic, not just a cloth)

Let it the dough proof for about 2 hours or until it has ALMOST doubled in side. Less risen is better than more.
There will be a second proofing phase and you don't want the dough to become over-risen.

Prepare Baking Pans

Take your baking pans and lightly oil the sinside walls. Dust the oiled surfaces with white flour.
Then place a sheet of parchment paper in it large enough to cover the whole bottom.

Fold and Divide Dough

Turn the dough out on a flat surface to divide and shape.

Using a bench scraper, divide the dough in quarters, then divide each quarter into thirds.

If you don't have a large enough flat surface, you can punch down and fold the dough directly in the bowl, then divide it as best you can by hand.

Shape Dough

Shape each of the twelve pieces into a little bun and set on your counter top while you initially shape the rest.

Once you have initially shaped all of the buns, starting with the oldest one, gently shape them one more time, pulling the surface taught and pinching it closed at the bottom.
This ensures that the rolls rise upward to become tall, fluffy pav rolls and don't puddle out sideways.

Place each bun in the pan it will be baked in, making about an inch to three centimeters of room between each one.

Cover Pread Pans

Cover each bread pan with a plate or bowl. Just make sure that once the bread has doubled in size, it won't touch the cover.

Proof in a Warm Place

Put your bread pans in a warm place to rise. Preferably 32°C (90°F) or slightly warmer.

TIP: Turning on your oven to heat for 2-3 minutes, and then turning it off and putting the bread in there to rise works well.
It makes a sort of proofing cabinet.

Let the bread proof for 1.5 hours or so. Continue checking it to make sure it does not over proof.

Take the proofing bread out of the oven about 20-30 minutes before you expect it to be ready to bake so that you can preheat the oven.

Before and After Comparison:

Preheat Oven to 205°C (400°F)

Good job.

Put Bread in Heated Oven

Yay.

Bake for 20 Minutes

Tell your oven good job.

NOTE: see information about how your elevation above sea level affects cook-time here.

Take Bread Out and Let it Cool

Immediately after you take your bread out of the oven, cover it with a cotton cloth. Put a plastic bag or upside-down plate on top of the whole thing.
This seals in the moisture while the bread cools at the same time as catching any condensation (with the cotton cloth).

Storage

FREEZE OR REFRIGERATE BREAD Once completely cooled down, put your bread into plastic bags or something air-tight and freeze or refrigerate.

I prefer to freeze any bread that I won't be eating in the next few days as, freezing it really keeps it soft and fresh for a long time. (3-4 months).

Frozen bread thaws very quickly (2-3 hours at room temp), and is always good as new once you reheat or toast it!

If you prefer to only refrigerate it, this fresh pav bread easily lasts up to ten days in the refrigerator. It will become increasingly more and more crumbly as it ages so, it is best eaten within the first week.

Homemade bread does not have any of the perservatives (calcium propionate, sorbic acid, sodium benzoate, potassium sorbate, propionioqieurrkdshwqpoetmsrtiwemfdue acid... etc) that store-bought bread usually uses to "maintain freshness". Because of this, your homemade bread does keep fermenting even after being cooked; WHICH IS GOOD FOR YOUR GUT AND DIGESTION. It's just also good for mold... so, yeah, that happens.

COUNTERTOP BREAD This bread will LIKELY last for around 4-5 days at room temperature.
You know a bread is truly healthy and homemade when it goes bad quickly! Everything wants to eat it -even mold. LOL

Enjoy Your Marvelous Pav!