I’m still refining the recipe for the hardcore, old-school Liège waffle, but below is the version I have for now. It’s excellent and totally worth making. I’ll continue posting other updates, as I tweak the measures of the ingredients. If you make the recipe below, let me know how it turns out 😉
1840s Liège Waffle Recipe
80g all-purpose flour
2.6g T-58 yeast
50g egg (warm)
63.7g mineral water @ ~110°F
61.6g all-purpose flour
75.2g whole wheat pastry flour
4.4g dark rye flour
15g orange blossom honey
44.1g egg (warm)
23.4g dark muscovado
4.18g Île de Ré salt
3 Mexican vanilla pods
141.1g beurre d’Isigny @ ~60°F
1. In the bowl of a stand mixer, stir together the 80g of flour with the 2.6g T-58 yeast. Add the 50g of egg and 63.7g water, and mix to blend. Cover with the remaining mix of AP, WW, and rye flours, but do not stir. Cover the bowl in plastic wrap and let stand for 90 minutes at a temperature of ~72°F.
2. Add the 15g honey, additional 44.1g egg, 23.4g muscovado, 4.18g sea salt, and the scraped seed paste from 3 Mexican vanilla pods (the seed paste will weigh around 2g, depending on the size and freshness of the beans). Mix on speed #2, scraping every few minutes, until the dough forms a ball on the paddle. This should take 9-11 minutes.
3. Begin adding the butter, 15-20g at a time, over the next 5-7 minutes or so, scraping the bowl every few minutes. Once all the butter is added, continue mixing, scraping occasionally, until the dough again balls on the paddle. From beginning the butter addition, to the dough balling, this mix will also take 9-11 minutes.
4. Scrape the dough into a large buttered bowl, sprinkle lightly with flour (to keep a crust from forming), cover with plastic wrap and let rise at ~72°F for 4 hours.
5. REFRIGERATE FOR 60 MINUTES BEFORE PROCEEDING TO STEP #6. This is essential. The yeast respiration must be slowed before continuing.
6. Stir the dough down, and scrape it onto a lightly floured surface. Press it into a long rectangle, then fold it over in thirds, like a letter, before wrapping it tightly in plastic wrap. Place it in the lowest section of the refrigerator overnight.
7. The next day, take 110g of dough and mix it with 30g of pearl sugar (there is enough dough to make exactly 5 waffles). Shape it into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
8. Cook each waffle at exactly 365°F for 2 minutes. Once off the iron, allow the waffle to cool for several minutes, and then enjoy its tasty magic.