I just tried to convert my standard bread-machine bread recipe as a test case, because I like to use that for the knead and rise steps. The recipe is 1 cup water to 2 cups flour, which seems to work out to about 90 to 100% hydration. Are bread machine recipes designed with higher hydration levels than "manual" breads? I am excited to try this with cinnamon rolls, because two people with six rolls equals 3 days and they do become not as much fun at the end. :-)

• Reply