How can you work with bread at a 75% hydration? I tried to convert a One Hour Cinnamon Roll recipe to a tangzhong method and it was darn near impossible to form that dough. It was just too fluid and free moving and I had to add in more flour as I was rolling it out. I will say that it was absolutely the softest cinnamon roll I have ever had. It pulled apart in gushy pillow like layers. How can I keep the softness but still be able to work with the dough? Thanks!

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