A Stir The Pots Post

Pão (Papo Secos)

by Jonathan | Jan 20, 2017 | Bread

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!

&amp;amp;amp;amp;amp;amp;amp;amp;lt;a href="http://bunfiles.breadstorm.com/bunfiles/WME939/76T39M/" data-mce-href="http://bunfiles.breadstorm.com/bunfiles/WME939/76T39M/"&amp;amp;amp;amp;amp;amp;amp;amp;gt;Pao Pequeno Papo secos copy&amp;amp;amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;amp;amp;gt;

6 Comments

Ignzia Vella on January 23, 2017 at 7:52 am

the bun look great …can to post the recipe in English please
Reply
Priscilla Madore on January 25, 2017 at 12:06 am

Yes, what would the measurements be?
Reply
Jonitin on January 25, 2017 at 7:53 am

Hi, Ignzia and Priscilla, I just put together the percentages from the water, flour, salt one, and used 15 % sourdough with a pinch of yeast…but yes, I’ll get that up soon!
Cheers,
Jeremy
Reply
Jazz on March 31, 2020 at 10:30 am

Please provide English version
Reply
Jazz on March 31, 2020 at 10:31 am

Please provide English version
Reply
Jeremy Shapiro on April 1, 2020 at 1:52 pm

Formulas up!
Reply