The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Liege Waffle liquid %

NickRuocco's picture
NickRuocco

Liege Waffle liquid %

Hello Everyone,

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,

Nick

yy's picture
yy

Hi Nick

Kneading the dough to a very, very smooth windowpane stage helps the dough trap air better and lighten up. Do you have a photo of the crumb that we could look at? 

How much, and what kind of flour are you using?

Proofing yeast in milk shouldn't be a problem, but the milk should be scalded to denature proteins that interfere with gluten formation. 

yy's picture
yy

Another question:

what is your mixing process (in what order do you add ingredients, and in what combination, etc)

NickRuocco's picture
NickRuocco

I start with some flour,water,milk, and yeast then let sit for 90 min covered with flour then add all the flavors and butter followed by a 4 hour rise.

NickRuocco's picture
NickRuocco

Yes, this is a great idea to work the dough, i have not done this, thank you. I am using king arthur bread flour and scalding the milk. I will def add a step of kneading the dough. thanks again!

Doc.Dough's picture
Doc.Dough

Nick,

Look here for recipe, process, and equipment:

http://forums.egullet.org/index.php?/topic/128777-liege-waffles/page__p__1697409__hl__liege__fromsearch__1#entry1697409

The cooking temperatures as shown are a little lower than I currently use (finish at ~375-390°F to get the full caramelization).

Look here for photos:

https://picasaweb.google.com/DocDough/LiegeWaffles?authuser=0&feat=directlink

Just compare with what you are doing and go where it takes you.  Liege waffles (in Belgium) are always yeast, not sourdough (though if there is some benefit go to it).  The dough is soft by nature, but conforms to the iron. 

NickRuocco's picture
NickRuocco

thank you for the links! these are great to compare to!

-Nick

AleWafflesPDX's picture
AleWafflesPDX

I see this entry is a bit old, but I wanted to add a couple thoughts...

Liege waffles are, technically, supposed to be slightly undercooked in the center. Why that's a thing for the Belgians, I don't know, but it is. 

Most people will have problems with the dough because it requires a very heavy waffle iron to be cooked consistently. When done in a more conventional iron, there's not enough heat retention in the [relatively thin] plates to create a perfect texture. 

Assuming you are using a non-insanely-heavy iron, perhaps reduce the milk/water content a bit. If that does not work, perhaps dial back on the butter a bit, too.

Best of luck.