As your dough finishes proofing, turn your waffle iron on to medium-high. While it’s proofing, prep some awesome toppings to go with the awesome waffles!ĥ. You won’t be able to get the same rise if you allow your dough to thaw & then refreeze it to enjoy it at a later date.Ĥ. If you freeze your dough or receive your dough frozen, you’ll only be able to receive one “rise” out of the dough. It’s very important to let the dough proof all the way, or you may end up with doughy waffles! ***IF YOUR DOUGH IS FROZEN, allow 3-4 hours at room temperature or 1 hour in the warmed oven. At room temperature, this should be at least one hour. The time to achieve this may vary, depending on the temperature of your “warm” spot. Allow the dough to rise until doubled in size. A warm oven would also work to proof the dough, provided the temperature does not exceed 110 F (or if that temperature is not possible, turn the oven off at intervals to keep the heat down so that the dough does not bake).ģ. Place them in a clean dish or cookie sheet in a warm spot in your kitchen to allow for proper proofing. Remove your dough balls from the refrigerator and from all packaging. You are about to enjoy the best waffle experience money can buy! This is a liege dough recipe - it’s VERY similar to bread dough! If you have any experience with letting bread dough rise, this will pretty much be the same process.Ģ. ONE dough ball Makes One Waffle Scroll down to read our FAQ’S DOUGH COOKING INSTRUCTIONSġ.
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