Biga Waffle: Experiment #1
I recently purchased Ken Forkish’s “Flour Water Salt Yeast” and have become interested in applying some of the pre-ferment techniques to waffles — even though I know waffles are considered a branch of the “rich” doughs that don’t necessarily benefit from the flavors pre-ferments impart.
I’m also trying to work out a more efficient way to manage the timeframe for yeasted waffles. If I can get the final rise down to 2-3 hours, then I think I’ll have a recipe that’s workable in a real-world restaurant/home setting.
makes 1 round American-style waffle
1. Sift the flour into a small bowl. Then add 40g of the water and stir to moisten all of the flour. Let is rest for 15 minutes, then start step 2.
2. In a tiny bowl, place the yeast and 5g of the water. Moisten the yeast and let it stand for 2-3 minutes.
3. Pour the yeast/water into the flour/water, and use your remaining 11g of water to wash the yeast bowl’s contents into the other ingredients. Stir to fully incorporate all of the ingredients.
4. Allow the mixture to rest at room temperature for approximately 12 hours.
Preheat the waffle iron to 191°C/375°F
5. Mix the sugar and salt in a medium bowl.
6. Add 105.5g of your biga (discard the rest), the 31g warmed egg and 26g melted butter.
7. Then add about 1/2 of the milk, and whisk to blend the ingredients.
8. Add the remaining milk, and finish blending the ingredients. The batter will be fairly thin and smooth.
9. Allow the batter to rest and inflate for 3 hours.
10. Pour the batter into the preheated iron and cook for 3 minutes 25 seconds.
Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.