I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit?
- During the butter-adding phase in step 5, my dough typically balls up on the paddle very early on, even before the second mixing. What could be the most likely culprit? It drives me crazy that I can never get this step right!
- What's the point of resting the dough for 1 minute between mixings in step 5?
- What's the point of letting the batter bubble up in step 3?
- Why refrigerate the dough overnight? Couldn't it be used to make waffles right after the 4-hour rising?