My friend Michele texts me this message while on the subway;
"Papo secos, what do you know?"
At first I thought the message referred to dried Andean potatoes. But then Michele followed up with an enticing formula. Known as a "pão penqueno," it's variously shaped sandwich rolls that have a creased indentation like a pain fendu or pistolet. Also, Michele's formula is yeasted. And another version includes lard and potatoes, as well as using improvers. That turned me off. So I turned it into a hybrid with sourdough and yeast which came out pretty nice!