Everything Sourdough One-page recipe
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
Dough
- 1 2/3 cups bottled or filtered water
- 1/2 cup sourdough starter (125 ml)
- 3 1/2 cups bread flour (250 ml cups)
- 1 tsp salt
Shaping & Finish
- As needed bread flour for the work surface
- As needed white rice flour for the baking tray and tops
Method
InstructionsMix & Rise
- Mix the water and sourdough starter until the starter is dissolved.
- Add the bread flour and salt. Mix until no dry flour remains, scraping down the sides of the bowl as needed. The dough should look shaggy.
- Cover and let the dough rest for 30 minutes.
- Do the first set of stretch and folds, using four folds around the dough. Cover again.
- Rest for another 30 minutes, then do a second set of stretch and folds.
- Cover and keep the dough in a warm place until doubled in size, about 3 to 4 hours.
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
Dough
- 1 2/3 cups bottled or filtered water
- 1/2 cup sourdough starter (125 ml)
- 3 1/2 cups bread flour (250 ml cups)
- 1 tsp salt
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
Instructions
- Mix the water and sourdough starter until the starter is dissolved.
- Add the bread flour and salt. Mix until no dry flour remains, scraping down the sides of the bowl as needed. The dough should look shaggy.
- Cover and let the dough rest for 30 minutes.
- Do the first set of stretch and folds, using four folds around the dough. Cover again.
- Rest for another 30 minutes, then do a second set of stretch and folds.
- Cover and keep the dough in a warm place until doubled in size, about 3 to 4 hours.
Set a check timer
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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