Brusselse Wafels: Experiment #4
I’ve recently become preoccupied with revisiting some of my recipes, based on some work I’ve been doing with bread.
The idea I’ve had is that, if I hydrate the flour with all of the milk and water I have in a recipe, the next day’s batter becomes much more stable and capable of rising without breaking. The recipe below took at crack at moving from my standard recipe, which is 0.73 parts water to 0.73 parts milk to 1 part flour to 0.45 parts butter … and into 0.79 : 0.79 : 1 : 0.45 as the ratios. The result was going from a maximum loft of the batter of ~350ml to one that was around ~330ml. The final waffle baked up a little more dense than I’d care for, as a result. Good was seeing that the batter did not break, but the loft I needed was not there.
The next experiment I’m going to give a go is whipping the egg whites to soft peaks, before folding them into the batter. My guess is that, given how wet the batter is and that it has a 3 hour final rise, the whipped whites will do next to nothing.
- 62.0g unbleached white pastry flour
- 0.165g Safbrew T-58 ale yeast (or instant yeast)
- 49.0g whole milk (room temperature)
- 49.0g mineral water (room temperature)
- 25.0g egg (warmed in-shell in a water bath) and then lightly beaten
- 0.6g fine salt
- 28.0g melted European style butter (at 38ºC/100ºF)
- In a medium bowl, sift together the flour and yeast. Stir lightly to blend.
- Add the milk and water to the flour/yeast mixture. Stir to moisten all of the flour, and then cover the bowl with plastic wrap. Let it rest 3 hours at room temperature, and then place it in the fridge for at least 8 hours.
- Take the chilled batter from the fridge and allow it to warm at room temperature for 1 hour.
- Then add the egg, salt and butter. Mix to blend completely, but do not overmix.
- Transfer the batter to a 500ml or 2 cup measuring cup with volume markings. The batter should be around 200ml in volume.
- Allow the batter to rise for about 3 hours, until it reaches 360ml in volume.
- Pour your batter into a preheated iron at 202ºC/396ºF, and cook for 3 minutes 25 seconds.