Return to: Food NewsBaking Experts Share Sourdough Hydration Techniques and Cinnamon Roll RecipeSourdough baking is more than just a trend—it’s a craft that brings together tradition, science, and a bit of patience. While many home bakers are confident with basic loaves, mastering advanced sourdough hydration and creating indulgent treats like cinnamon rolls requires more technique. In this blog, we delve into sourdough hydration techniques explained by experienced bakers and share a delightful sourdough cinnamon rolls recipe that blends tangy sourdough flavor with sweet, spiced filling. Understanding Sourdough Hydration Hydration refers to the ratio of water to flour in your sourdough recipe, expressed as a percentage. For example, if you use 500g of flour and 375g of water, your dough has a hydration level of 75%. This number can dramatically affect your final loaf’s texture, crumb, and crust. Higher hydration (75%–85%) yields a more open crumb with larger holes and a softer, more tender bite. However, it also results in a wetter, stickier dough that’s more challenging to handle. Lower hydration (60%–70%) gives you a firmer dough with a tighter crumb and is easier for beginners to manage. Different types of flour absorb water differently. Whole wheat flour, for example, will absorb more water than white flour. It's important to test and adjust depending on your flour and your environment’s humidity. Tips from the Pros Professional sourdough bakers recommend mastering hydration in small steps. Here are some expert-approved tips: • Start with moderate hydration: Aim for 70% hydration when learning. It gives enough softness without overwhelming you. • Autolyse method: Let the flour and water sit for 20–60 minutes before adding the starter and salt. This improves dough elasticity and hydration absorption. • Use a dough scraper: Wet dough can be tricky—tools like a bench scraper help manage stickiness without adding extra flour. • Stretch and fold: Instead of kneading, stretch and fold the dough every 30 minutes during bulk fermentation to build strength without deflating air pockets. These techniques are key for creating light, airy doughs that hold their shape and bake beautifully. Soft and Sweet: Sourdough Cinnamon Rolls Recipe Sourdough isn’t just for crusty loaves—it makes incredible cinnamon rolls, too. Here’s a simplified version of a popular recipe using natural leavening for a fluffy, tangy-sweet treat. Ingredients: • 500g all-purpose flour • 150g active sourdough starter • 200ml whole milk • 1 egg • 75g sugar • 75g softened butter • 1 tsp salt For the filling: • 100g brown sugar • 2 tbsp cinnamon • 50g softened butter Steps: 1. Mix all dough ingredients and let rest for 30 minutes (autolyse). 2. Knead or stretch and fold the dough until smooth. Let it bulk ferment for 6–8 hours at room temp. 3. Roll the dough into a rectangle. Spread the filling evenly. 4. Roll up, slice into rolls, and place in a greased baking dish. 5. Let proof overnight in the fridge or for 2 hours at room temp. 6. Bake at 180°C for 25–30 minutes. Optionally, drizzle with cream cheese icing. These sourdough cinnamon rolls are soft, lightly tangy, and bursting with flavor—perfect for breakfast or dessert. About The Sourdough Baker Whether you're learning to shape your first loaf or experimenting with enriched doughs, The Sourdough Baker is your go-to resource. With expert tips, easy-to-follow recipes, and a passion for slow fermentation, they help home bakers elevate their skills. Explore detailed guides like sourdough hydration techniques explained and creative bakes including the recipe at thesourdoughbaker.com or contact Caitlin at caitlin@thesourdoughbaker.com for personal baking advice. Media Contact https://thesourdoughbaker. ... News Release: Baking Experts Share Sourdough Hydration Techniques and Cinnamon Roll Recipe Submitted on: May 12, 2025 10:52:57 AM Submitted by: thesourdoughbaker On behalf of: www.exactrelease.com/index.php?uid=853518 |