Belgian Sugar Waffles

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Previous Manipulation		Mixing 3' slow 3' fast then add the fats. Add the pearl sugar at the end of the final mixing
Mixing Time		00:03:00 1st Speed 00:04:00 2nd Speed
Dough ºC / ºF		27 °C
Bulk Fermentation		00:10:00
Scale		100 grams
Intermediate Proof		00:10:00
Make Up		Roll the dough into a slightly oblong shape and then place it onto a well-buttered tray.
Final Fermentation		00:45:00 28°C 85% Humidity
Manipulation After Final Fermentation		Bake the waffle in a waffle maker for +/- 3 min @ 220°C

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