I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the dough in the fridge overnight, but since it didn't rise much I let it proof around 85 degrees covered in plastic wrap for an additional 2 and a half hours. Any suggestions?
I followed this recipe: http://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette-metric/