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Waffles Anytime

Explore our unique twist on the classic Belgian Waffles...

Episode Description

When most of us think of waffles, especially here in the U.S. we think of a pourable batter that is then cooked to perfection via a waffle iron. On this episode of Baker’s Insight, experienced baker and sales consultant, Christopher Houle shares his approach on the classic Belgian Waffle. Watch as he and host Dan DaRocha, President of Erika Record Baking Equipment, discuss his method of using a Liege style dough; to create a buffet of sweet and savory delights!

Metric Recipe

R

Bread Flour

3 kg

R

Milk

145g

R

Eggs

1.47 kg

R

Salt

75g

R

Sugar

360g

R

Yeast (Fresh)

150g

R

Butter

1.5 kg

Yield

6.7 kg

Standard Recipe

R

Bread Flour

6 lb. 9.82 oz

R

Milk

5.11 oz

R

Eggs

3 lb. 3.85 oz

R

Salt

2.65 oz

R

Sugar

12.7 oz

R

Yeast (Fresh)

5.29 oz

R

Butter

3 lb. 4.9 oz

Yield

14 lb. 12.34 oz.

Inclusions

Inclusions should be incorporated once all other components of your dough have been thoroughly mixed and developed. Below is our recipe for including sugar cubes. In addition to sugar cubes, feel free to customize with additional inclusions to create your own unique dish!

Metric Recipe

R

Sugar Cubes

Per 3 kg of dough add 0.7 kg of sugar cubes.

Standard Recipe

R

Sugar Cubes

Per 6 lb. 9.82 oz of dough add 1 lb. 8.69 oz of sugar cubes.

Methodology

Mix Ingredients

Using a planetary mixer with a dough hook, mix everything except butter until fully developed. Mix for 3 minutes on low and 2 minutes on high.

Incorporate Butter

Slowly add butter into the mixer. Be sure to wait until butter is fully incorporated before adding more.

Mix Inclusions

Mix inclusions into the dough (on low setting) once all the other dough ingredients (including butter) have been fully developed/incorporated.

Divide Dough

Divide and round dough into the appropriate size for your waffle iron.

Proof

Proof dough until it has roughly doubled in size.

Griddle

Griddle on waffle iron with medium heat.

Enjoy!

Enjoy as is or add a variety of toppings for your own unique treat!

About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

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Featured Equipment

If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.

Varimixer V-Series

The V-Series Planetary Mixer


The Varmixer V-Series line of Planetary Mixers is finely crafted in Europe and offers an industry leading, robust planetary mixer in a variety of capacities. To learn more, click here.

 

Erika Record SEMI RH Divider/Rounder

The SEMI & SEMI RH Divider/Rounder is our entry level machine, designed to accurately portion and perfectly round each and every time. Click here to learn more.