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Suggestions to modify? (with pictures!)

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Home Cooking 5

Suggestions to modify? (with pictures!)

rdy4trvl | Dec 25, 2012 01:59 PM

The goal is to modify texture of the Liege waffle on the right (mine) to the waffle on the left. Both waffles start as a ball of dough, not batter. Mine (right, no filling in this picture) is from a commonly available recipe below - similar to a Brioche I think. The waffle on the left really doesn't have much of a bread texture at all.

Thanks!

• 1 1/2 tsp. active dry yeast
• 1/4 cup scalded whole milk at 110-115 degrees
• 2 Tbsp. + 2 tsp. of water at 110-115 degrees
• 2 cups King Arthur Bread flour
• 1 large room temperature egg, lightly beaten
• 1Tbsp. + 1 tsp. light brown sugar
• 3/4 tsp. salt
• 8 1/2 Tbsp. soft room temperature unsalted butter
• 1 Tbsp. honey
• 2 tsp. vanilla
• 3/4 cup Belgian Pearl Sugar (“Lars Own” brand is an excellent choice)

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