March 17, 2018 - 7:33am
Production cycle for Liege Waffles
Hi there.
I'm thinking of adding Liege style waffles to my menu at my bakery this summer and I'm curious if anyone has any insight to how to create a production schedule for an item like this?
I loved the recipe from liegewaffle.wordpress.com and thought I might start with that recipe.
I'm curious about how to have proofed, but not over proofed waffles ready to cook serve.
Also when to time making each new batch for the next day(s).
I had Liege waffles in Belgium (YUM) and it seemed to me that they maybe cook them ahead of time and reheat them in the waffle iron? Or are they just so busy that they always have waffles ready?
Any insight or directions to resources would be much appreciated!
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If refrigerated, the dough can last 24 hours without over-proofing.
At which stage? Just the overnight rest?
Can I do the final proof with the sugar and all and hold it in the fridge during the day and take out the pieces when I get an order?
I'm comfortable with yeasted products, but I'm not sure how to time this one since it's not baked ahead of time.
At the final proof stage.
Here's what I used to do: In the evening, start making the dough, ferment it, divide into the serving portions, then put into the fridge. The next day, when an order comes in, take the dough out, knead in the sugar, divide into pieces (3 in my case) and cook them off.
Awesome! Thank you so much!
I was looking for info on a mall store I stopped by a few years ago that made the waffle right in front of you. I had a conversation with the gal running the store and she told me they make what is essentially a brioche dough the day before, refrigerate, portion and bake the next day. Not an exact set of instructions but then I found this site. This site explains how they make THEIR product and production time, which would be how you would make yours. I hope it is helpful.
Here is a recipe. I know you said you had one but this dough looks exactly like the dough I saw at the franchise in the mall.