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Dec 25, 2012 01:59 PM

Suggestions to modify? (with pictures!)

The goal is to modify texture of the Liege waffle on the right (mine) to the waffle on the left. Both waffles start as a ball of dough, not batter. Mine (right, no filling in this picture) is from a commonly available recipe below - similar to a Brioche I think. The waffle on the left really doesn't have much of a bread texture at all.


• 1 1/2 tsp. active dry yeast
• 1/4 cup scalded whole milk at 110-115 degrees
• 2 Tbsp. + 2 tsp. of water at 110-115 degrees
• 2 cups King Arthur Bread flour
• 1 large room temperature egg, lightly beaten
• 1Tbsp. + 1 tsp. light brown sugar
• 3/4 tsp. salt
• 8 1/2 Tbsp. soft room temperature unsalted butter
• 1 Tbsp. honey
• 2 tsp. vanilla
• 3/4 cup Belgian Pearl Sugar (“Lars Own” brand is an excellent choice)

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  1. Yours looks like it was not risen enough.

    1. Agree with chefj. Did you rest or refrigerate the dough before proceeding?

      I also think you may have overworked your dough or added too much flour because it looks very dense & doughy inside. (It would be better if the recipe offered weights for the dry ingredients to ensure accuracy.)

      1. It was well refrigerated....12+ hours. Possibly overworked...and I did add a bit more flour. Chefj - to your point, it did rise but I may have deflated the dough a bit handling it. I'll watch all of these on the next batch.

        2 Replies
        1. re: rdy4trvl

          I would think that the dough was perhaps still too cool when baked. Which means the yeast is still pretty sluggish.

          1. re: chefj

            It was! The recipe instructed to wait "exactly 90 minutes" then cook. Easy enough to test (90m, 120m, 180m, etc) this on the next batch. Will let you know. Thanks!!