leavened waffles! slight update

content/post/2021/11/a-treatise-on-leavened-waffles.md

@@ -7,7 +7,7 @@ tags:
   - baking
 ---
 
-I baked waffles. The reason for that was twofold: because it happened to be the subject at hand on a recent Dutch version of the _How do they do it?_ show, and because Peter's [waffles for supper!?](https://ruk.ca/content/waffles-supper) blog post stuck with me for a long time.
+I baked waffles. The reason for that was twofold: because it happened to be the subject at hand on a recent Dutch version of the _How do they do it?_ show, and because Peter's [waffles for supper!?](https://ruk.ca/content/waffles-supper) blog post---where Olivia threw up in Peter's shoe thanks to a Dutch _stroopwafel_---stuck with me for a long time.
 
 See, according to the narrator of _How do they do it?_, waffles is an American thing that we as Belgians transformed into arguably the superior product with the addition of yeast. As a baker, that obviously got my attention, since that's simply not true. There's Gingerbread Waffles, Stuffed Waffles, Blueberry Buttermilk Cornmeal Waffles, Alaskan Sourdough Waffles, Brussels Waffles, Sugar Waffles, Grandmother's waffles, and so forth. What's the difference? How to set up a taxonomy of waffles? 
 
@@ -75,7 +75,9 @@ My variation of the above recipe:
 
 ![](../luiksewafels.jpg "A light caramelized crust? Check. Crunchy sugar? Check.")
 
-Since there's still an awful lot of butter to knead into the dough, I worked with a _preferment_ this time. I mixed `100 g` of water (everything when working with `400 g` of flour) and `100 g` of flour together with a pinch of dried yeast (very _very_ little) to let it develop overnight, at room temperature. The day after, combine everything except the pearl sugar and butter and knead well. Add butter gradually. Mix in the pearl sugar in the very end. Let rise for at least two hours. [Some weird recipes](https://www.koekjesbakken.com/luikse-wafels.html) state to add butter after rising---don't do this.
+Since there's still an awful lot of butter to knead into the dough, I worked with a _preferment_ this time. I mixed `100 g` of water (everything when working with `400 g` of flour) and `100 g` of flour together with a pinch of dried yeast (very _very_ little) to let it develop overnight, at room temperature. 
+
+The day after, combine everything except the pearl sugar and butter and knead well. Add butter gradually. Mix in the pearl sugar in the very end. Let rise for at least two hours. [Some weird recipes](https://www.koekjesbakken.com/luikse-wafels.html) state to add butter after rising---don't do this. Well-developed brioche dough---in terms of gluten that hold CO2 during the baking process and cause the bread-like dough to rise---is virtually impossible to knead by hand I've tried it countless of times, and while the result is _okay_ at best, a Kitchen Aid is probably your best friend when it comes to buttery dough like this. Out of the three kinds of waffles, the Liege ones are the ones that benefit from a thorough beating. Over-kneading a quatre-quart batter will result in chewy waffles.
 
 Note that recipes stating silly stuff like "add a _pinch_ of salt" are rubbish. This is brioche dough, and it should be treated as such: add between `1.5` and `2%` of sea salt. Don't take more rubbish like "let rise on a warm place"---this dough can't handle more than `24 °C`, unless you like leaking butter.