Baker's Fundamentals #2: Why Your Cinnamon Swirl Separates (And How to Fix It Forever)

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Over the years I've answered thousands of questions from bakers and researched thousands more.

That's actually how all my books were born. I didn't set out to be an author. Someone would ask a question, I'd write a thorough answer, that answer would become a blog post, the blog post would grow into a pamphlet or a video, and eventually it would become a book. That's just how it works when you teach from real questions.

So I've decided to collect these into a series: Baker's Fundamentals. These are the things bakers need to know that just don't get talked about or taught in most classrooms. The stuff that sits between the recipe and the result.

Here's my recipe: https://pantry.bakinggreatbread.com/recipes/no-gap-cinnamon-swirl-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

This is Video #2 in the series.

If you've ever sliced into a cinnamon swirl loaf and found a cave where the filling used to be, this one's for you. It's not your recipe. It's a technique problem, and it has five mechanical fixes.

In this video I cover:

Why dry cinnamon sugar on bare dough creates steam pockets that blow your layers apart
Why a loose roll traps air that expands violently in the oven
Why overproofing is the silent killer of swirl bread
The five fixes that prevent separation every single time
My complete foolproof cinnamon swirl recipe with the fixes built in

All of the videos I put together for you live on YouTube so it's easier for me to share them with you here.

If you watch this and think it's helpful, please like and subscribe to the channel. That helps us create more of these videos and brings bakers like you to our community.

👉 https://youtu.be/4D7FNlg6E54

The PDF with the full breakdown and cheat sheet is attached below.

Drop a comment if you've fought the swirl gap before. I know I'm not the only one.

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