Production cycle for Liege Waffles
I'm thinking of adding Liege style waffles to my menu at my bakery this summer and I'm curious if anyone has any insight to how to create a production schedule for an item like this?
I loved the recipe from liegewaffle.wordpress.com and thought I might start with that recipe.
I'm curious about how to have proofed, but not over proofed waffles ready to cook serve.
Also when to time making each new batch for the next day(s).
I had Liege waffles in Belgium (YUM) and it seemed to me that they maybe cook them ahead of time and reheat them in the waffle iron? Or are they just so busy that they always have waffles ready?
Any insight or directions to resources would be much appreciated!