Starting Belgium Waffles at my Dessert shop. Need Serious Help
Newbie to this forum, Newbie to baking.
My name is Eric and i currently own a operation of Frozen yogurt business. Winter is definitely not on our side and we needed something to carry us through the cold season. As a food enthusiast, i decided to start crepes and Belgian waffles. I have tried Belgian Waffles during my travels and just fell in love with the complexity and simplicity that a simple piece of waffle could hold. When i finally decided to start the menu at my store, it was a challenge because not only was i faced with learning to make this certain dish, i was also faced with the challenge of learning the basics of yeast dough and baking.
Enough with the story of myself... but long story short, i spent months of learning the basics before jumping into selling non-perfect Belgian Waffles. I have studied about using yeast, the fermentation process, dough kneading, Proofing... you name it.
So after a thorough research and hundreds of trials, i came up with certain recipe to secure my own Belgian Waffle menu. (Very sorry but I cannot post the exact recipe due to confidentiality)
Here is my plan on how to make and prepare the Waffles and Why i need help!!!
1) Mix the ingredients including Bread flour, Sugar, Instant Yeast, Eggs, Milk, and Butter.
2) Rest the dough for few mins and place in bowl for first rise.
3) After 1.5-2 hours, make sure it has risen enough and push down the gas. Knead the dough once again
4) Shape into serving sized balls and cover it tightly with plastic wrap (on a tray).
5) Place in the refrigerator overnight.
6) In the morning, remove the waffles and put in the proofer for 1 hour. (110F and 50% humidity)
7) Cook using waffle maker
This being my first time using yeast dough, i need some serious help... First of all, i dont know what to do in terms of storing the waffle dough that has not been used.
1)For example after i make the dough and shape into balls, i am not going to cook everything at once. I know that these balls will keep rising either in room temp, or refrigerator. How should i store them during my operation so i can cook them to order?
2)Fermenting/slow SECOND rise in the refrigerator, according to my research, is supposed to give a better flavor. However, my dough keeps drying up so bad after i take them out after the refrigeratin overnight. I though i was wrapping it well... so i tried putting the dough in a sealed container (sprinkled with cooking oil). This did not work and my dough is so dry inside, when it was really nice and moist the night before.
I know this was a long read but if you guys could do anything to help this amateur right here, i would higly appreciate it!!!