Hi all! I found this forum a couple days ago, since I've been getting seriously into the art and science of baking, and I thought this would be a good place to ask a question I've been trying to find an answer to. What's a good/optimal range of hydration I should aim for when I make cinnamon rolls/other pastries out of cinnamon rolls? I know that pastry flour can't hold as much water as AP or bread flour can, but I can't seem to find any information on the ratio of water to flour I can use for pastry flour. Thank you guys so much for your help!