Today I was testing a new variation on the Lemon Milk Waffles recipe, using egg white substitute (Meringue Powder) in place of an egg. I figured the lack of egg yolk would result in a lighter waffle, as the yolk turns brown during baking. Here are two waffles, one showing the top, the other the bottom. The lack of egg yolk created more contrast than I usually see.
There are two types of waffle makers: a flip and a traditional. These waffles were created with the traditional maker. The waffle top is not brown on the edges, as the batter did not touch the top plate. On a flip maker as you turn the plates over after closing, both top and bottom plates get batter. The result is a prettier waffle.
What surprised me was how pretty the bottom side was on a non-flip waffle.
Moral of the story: flip your waffles before serving..
Dough rising times change with the recipe, room temperature and humidity. I list times in the recipes but they are guidelines only. In my case I do all of my rising in an oven equipped with a Proof setting. This keeps the oven at 95F (35C). Some days the dough is just slow. The “Ripe Test” tells if the dough is ready.
After the ferment (first rise), gently stick two fingers deep into the dough. Remove. If the holes remain in the dough it is “ripe” and ready for the punch down and forming. The fingers should go in easily.
After the proof you do not want to damage the look of the dough. Gently touch the side of the dough with your finger tips. If the indentation remains, the loaf is ready to proceed.
In the proof test photos I actually pressed in a bit too much. I wanted the dent to be clearly visible. That’s my story and I’m sticking with it.
I spend a lot of time researching bread recipes. Slowly I have found websites that have consistently good bread recipes. Commercial sites for yeast and flour makers are some of my favs. In no particular order, here is my list.
I baked three loaves of beer bread. Same recipe the only difference was how I treated the dough ball then how I baked it.