Liege Waffle liquid %
I have a Liege Waffle dough that is similar to a brioche. I am putting it through an autolyze stage as well as a 4 hour long rise followed by overnight refrigeration. the flavor of the dough is amazing but it is too doughy and dense. I am new to baking and wondering how I can make the dough lighter? Originally I was thinking that if I added yeast, but now after reading this site, I don't believe this is what i need to do. Am I correct that I should raise the liquid content? currently I have 60g milk, 40g water and 120g butter & 1 egg.
Should I add milk or water? also, I have been proofing the yeast in the whole milk, is this bad because of the fats?
Thank you so much,