Brusselse Wafels: Experiment #3
After tinkering with this recipe, for the last few months, I feel like I have it where it needs to be. The milk and water are both slightly reduced from the last incarnation. I’m trying to tread a very fine line between sticking to the “Dacher’s and Consael’s Recipes” 19th-century ratios and responding to the real-life behavior of the batter, which isn’t beholding to rigid 4:2:1 proportions of liquids, flour, and butter.
Hopefully, this last experiment will solidify the modern (read: highly refined pastry flour) recipe. Then I can move on to bringing back the old version that would have used coarser, fresh flour at a comparatively high extraction.
Yield: 1 waffle
62g unbleached white pastry flour
0.165g Safbrew T-58 ale yeast
44.5g whole milk (room temperature)
21.5g mineral water (room temperature)
23g 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 44.5g milk and 21.5g 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 23g 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 375ml 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.