I’ve been working on these Papo Secos which are Portuguese sandwich rolls and I’m trying to figure out the right amount of bulk fermentation time. I know they are way different than the types of breads being talked about here but I always find the most helpful tips and answers with King Arthur (thanks y’all). The dough is a 63% hydration and I feel I haven’t gotten the correct results yet. Also wanted to know if a technique like autolyse is used for this type of dough?

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