Brusselse Wafels: Experiment #2
Flour choice has been such a focus of my waffle work, these last few weeks. But now my attention has turned back to ratios of all the ingredients.
The following experiment dials back on the amount of milk and water in the recipe. While I’d be happy with the previous incarnation, it could only rise ~50%, before succumbing to its own weight. By reducing the moisture here, I’m able to push the loft to ~90%. It makes for an even lighter waffle.
I’m likely to tweak the moisture ratios a bit more, before I am all through. And certainly fine-tuning the salt amount is yet another element into which I need to look. Slowly but surely, this is all coming together.
Yield: 1 waffle
62g unbleached white pastry flour
0.165g Safbrew T-58 ale yeast
45.5g whole milk (room temperature)
20.5g mineral water (room temperature)
25g mineral water (at 43ºC/110ºF)
25g egg (warmed in a water bath) and then lightly beaten
1.3g fine salt
28g melted European style butter (at 43ºC/110ºF)
2. Add the 45.5g milk and 20.5g water to the flour/yeast mixture. Stir to moisten all of the flour, and then cover the bowl with plastic wrap. Let is rest 3 hours at room temperature, and then place it in the fridge for at least 12 hours (or up to 48 hours).
3. Take the chilled batter from the fridge, and allow it to warm at room temperature for 1 hour.
4. Then add the remaining 25g water, egg, salt and butter. Mix to blend completely, but do not overmix.
5. Transfer the batter to a 500ml or 2 cup measuring cup with volume markings. The batter should be ~185ml in volume.
6. Allow the batter to rise for ~3 hours, until it reaches 350ml in volume.
7. Pour your batter into a preheated iron at 202ºC/396ºF, and cook for 3 minutes 25 seconds.
Allow the cooked waffle to cool until it reaches 49ºC/120ºF, and then place it back on the iron to cook for 10 seconds. Dust the finished waffle liberally with powdered sugar and enjoy.