How do I laminate in sugar (for a cinnamon sugar sourdough) without it sucking up all the water and leaking out everywher
Made a few loaves now that have turned out fine but i feel like could be better. Anyway, when i do cinnamon and sugar for example, it seems like the sugar is sucking up water and then leaking out causing final shaping to be difficult. What do?
If you press or roll out the dough to a rectangle , brush with melted butter leaving an edge of 1/2” or so all around and then sprinkle on your cinnamon/ sugar and roll the dough pinching to seal and place in buttered pan or if using a banneton I’d line with floured cloth. Shouldn’t be any filling leaking out if you’ve sealed your edges.
If you press or roll out the dough to a rectangle , brush with melted butter leaving an edge of 1/2” or so all around and then sprinkle on your cinnamon/ sugar and roll the dough pinching to seal and place in buttered pan or if using a banneton I’d line with floured cloth. Shouldn’t be any filling leaking out if you’ve sealed your edges.