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Sourdough Papo Secos
Portuguese-style sourdough sandwich rolls with a light rice-flour finish, a center score, and a covered bake for a soft, fluffy crumb.
- Total time
- About 5 hr 55 min
- Yield
- 6 rolls
- Starter
- Active starter
- Heat
- 425°F / 218°C
Ingredients
Base Dough
- 1 batch Basic Sourdough, prepared through bulk fermentation
Shaping & Finish
- As needed bread flour for the work surface
- As needed white rice flour for the baking tray and tops
Method
Prepare the Base DoughThrough Bulk Fermentation
- Prepare 1 batch of Basic Sourdough through the end of bulk fermentation. When the dough has doubled in size, looks aerated, and has a slightly domed surface, continue with shaping below.
ShapingMakes 6
- Dust the work surface with bread flour and turn the dough out onto it.
- Stretch the dough out slightly, then divide it into 6 pieces.
- Shape each piece by folding one side toward the center, overlapping the other side, then rolling it like a small loaf.
- Form each roll into an oval.
- Dust a baking tray with white rice flour and place the shaped rolls on the tray.
- Cover with a tea towel and rest for 15 minutes while the oven preheats.
BakingCovered Bake
- Preheat the oven to 425°F.
- Lightly dust the tops of the rolls with white rice flour.
- Score each roll down the middle with a lame or sharp knife.
- Cover the rolls with an inverted 18 by 13 inch tray.
- Bake covered for 25 minutes.
- Remove the top tray and bake for another 15 minutes.
- Let the rolls cool completely before cutting.
My saved note:
Everyday Bread - Active starter
Sourdough Papo Secos
Portuguese-style sourdough sandwich rolls with a light rice-flour finish, a center score, and a covered bake for a soft, fluffy crumb.
- Total time
- About 5 hr 55 min
- Hands-on
- 35 min
- Yield
- 6 rolls
- Starter
- Active starter
- Difficulty
- Intermediate
- Heat
- 425°F / 218°C
- Pan or vessel
- Baking tray + inverted 18×13-inch tray
Gather first
Ingredients
Ingredients
Base Dough
- 1 batch Basic Sourdough, prepared through bulk fermentation
Shaping & Finish
- As needed bread flour for the work surface
- As needed white rice flour for the baking tray and tops
Method
Step by step
Part 1
Prepare the Base Dough
- Prepare 1 batch of Basic Sourdough through the end of bulk fermentation. When the dough has doubled in size, looks aerated, and has a slightly domed surface, continue with shaping below.
Part 2
Shaping
- Dust the work surface with bread flour and turn the dough out onto it.
- Stretch the dough out slightly, then divide it into 6 pieces.
- Shape each piece by folding one side toward the center, overlapping the other side, then rolling it like a small loaf.
- Form each roll into an oval.
- Dust a baking tray with white rice flour and place the shaped rolls on the tray.
- Cover with a tea towel and rest for 15 minutes while the oven preheats.
Part 3
Baking
- Preheat the oven to 425°F.
- Lightly dust the tops of the rolls with white rice flour.
- Score each roll down the middle with a lame or sharp knife.
- Cover the rolls with an inverted 18 by 13 inch tray.
- Bake covered for 25 minutes.
- Remove the top tray and bake for another 15 minutes.
- Let the rolls cool completely before cutting.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Lightly flour-dusted, set, and golden underneath
Storage
Keep cooled rolls airtight for up to 2 days or freeze.
Reheat or serve
Refresh at 350°F / 177°C for 5–8 minutes.
Keep Baking
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