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creaprog constr structure

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Wouter Groeneveld 2021-11-07 12:20:08 +01:00
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content/post/2021/11/a-treatise-on-leavened-waffles.md
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@ -57,7 +57,7 @@ What's a Liege Waffle? Leavened brioche dough with added sugar pearls, unique to
[^tienen]: That's not entirely true, pearl or [nib sugar](https://en.wikipedia.org/wiki/Nib_sugar) is also often present in Swedish (_pärlsocker_), French, and German treats.
What's brioche dough? Another French treat! Bread dough with a lot of butter, milk, and a little bit of sugar added to it. Since it's bread dough, it's leavened with yeast---although you should ideally still add sourdough here. Around `43%` of butter and `10%` of sugar is added, and sometimes, even eggs make it into the dough.
What's brioche dough? Another French treat! Bread dough with a lot of butter, milk, and a little bit of sugar added to it. Since it's bread dough, it's leavened with yeast---although you should ideally still add sourdough here. Around `40%` of butter and `10%` of sugar is added, and sometimes, even eggs make it into the dough.
Make no mistake, even though local celebrity chefs [such as Piet Huysentruyt](https://www.piethuysentruyt.com/luikse-wafels/) use baking soda, a proper Liege Waffle needs to be leavened using yeast. Butter impedes rising, so only relying on sourdough isn't going to cut it (the same is true for croissant dough). I've seen [popular recipes](https://dagelijksekost.een.be/gerechten/luikse-wafel) add up to `5%` of dried yeast, which is ridiculous! Just give the dough time to develop. More time equals (1) more taste and (2) better digestion.
@ -75,6 +75,8 @@ My variation of the above recipe:
![](../luiksewafels.jpg "A light caramelized crust? Check. Crunchy sugar? Check.")
These percentages vary from recipe to recipe. At our baking school, we learned baking Liege Waffles with as much as `72%` pearl sugar and `60%` of butter! That's more than rich indulgence, that's simply insane. There is also some wiggle room with the liquids: for example, if you're low on eggs, you can make do with one egg provided you up the water/milk amount. As long as the total amount stays around `50%`.
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.