The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Waffles Raw in middle and crisp outside

mannslove's picture
mannslove

Waffles Raw in middle and crisp outside

Hi,

 

I have been trying to bake waffles for some time now but I am encountering an issue of crisp waffles exterior and raw or uncooked middle. As you can see in attached image, my waffles are as in No 1 and I have seen people serve No 2 and No 3 as well. My baking temperature is 200 degrees and I bake for 5 minutes in my waffle maker. The external part is very very crisp but the middle part is raw and slightly uncooked.

 

Which image according to you are the ideal waffles (considering the middle part of belgian waffles) and what can be done to cook only the middle part more.

 

Thanks in advance.

Austin

tgrayson's picture
tgrayson

When the outside is done and the inside is not, the cause is always the same, regardless of whether you're baking or cooking. The temperature is too hot.

I'm assuming that when you say 200 degrees, you mean Celsius. Most waffle bakers don't have a temperature adjustment, just a time setting, so I don't know how you can reduce temperature.

Maybe a higher percentage of liquid will help keep the outside from browning too fast?

mannslove's picture
mannslove

Hi Tgrayson,

Thank you for your prompt reply. Yes I bake at 200 degrees celsius and it takes 5 minutes to bake. 

 

Since I am in a professional setup, I need to bake waffles in less than 5 minutes. I know of many waffle companies who bake waffles in just 3.5 minutes and offer very crisp waffles which has middle portion fully baked. I also have an option of adjusting the temperature.

 

Is there any other way to bake middle portion without increasing baking time? And what picture according to you is ideal belgian waffle ?

 

Thanks a lot!

tgrayson's picture
tgrayson

As it happens, I spent an hour or two yesterday researching waffles. I discovered a site whose author is obsessed by waffles and bakes them every day. The site only discusses waffles. Here are his observations on belgian waffles:

 

http://www.waffle-recipes.com/2014/03/16/waffle-batter-thickness-lumps/

tgrayson's picture
tgrayson

Supposedly the key to belgian waffles is that the batter is thinner than classic waffles, which makes them light and crispy. That also makes them cook faster.

Your picture #2 is most appealing to me, but it may be more of a photography issue...hard to say. #3 looks really dry, and #1 looks dense.

A higher liquid percent would improve heat transfer within the waffle, so it might cook faster.

mannslove's picture
mannslove

Hi Sir,

 

Thank you once again for all the help. Very useful indeed. The only problem with making batter thin using batter is the low rise of waffles.

 

Thanks!

tgrayson's picture
tgrayson

The waffle-guy says there is a sweet spot of the ideal hydration. The steam generated will help puff out the waffle, like popovers.

Keep in mind that "thin" is relative; you might experiment with a somewhat thinner batter than you're using and see if the result is moving in the right direction.

mannslove's picture
mannslove

sure sir. I will try to make it a bit thinner and see the results. 

MontBaybaker's picture
MontBaybaker

We have a 6? year-old Cuisinart Belgian waffle iron (4 large squares).  The most consistent temp for us is 3 (middle temp) or just under.  Works well even with thicker overnight batters where I sub part flaked grains for flour.  Medium golden brown, perfectly cooked, uses SD plus baking powder & soda (Hamelman).  Cooking for 2, but typically make a double batch so we have some some to freeze.  On a lower toaster setting, they don't overbrown.

Over Christmas I made this recipe using a relative's decades-old professional iron (garage sale find), the kind where you load batter on one side and then flip it over to bake.  It's on a stand, heavy cast metal , too big for my kitchen & not fancy, but did a great job with this thick batter.  She's 80 and has used many irons, likes this one best and prefers medium temp to cook through.  Good luck!  This thread is making me hungry.   

mannslove's picture
mannslove

Hi,

 

Thanks for your reply. I do not have a flip waffle maker and hence if i make my batter thinner by adding more water, my waffles do not rise much to form square grids on both the sides.

 

Mini Oven's picture
Mini Oven

or having a "waffle autolyse" makes a big difference.  Fresh mixed requires a standing period before use or results will vary greatly from first to last.  :)

mannslove's picture
mannslove

yes you are right..If I use batter after say 6 hours, it becomes all the more thicker and hence more dence. But if I use it immediately, it is a bit thinner.

 

Thanks for your reply. Will try chaging water content and see how it goes.