Liege Waffles – Yeasty Smell
I found a recipe for Liege Waffles, but decided to double the amount – 2 days of work to only wind up with 5 waffles seems a bit unfair. The original recipe calls for 1½ teaspoons of active dry yeast for 2 cups of bread flour. I added 1 tablespoon of SAF Gold yeast and 4 cups of flour.
From the start – after the first rise of 90 minutes – it smelled very yeasty. I was not sure if that’s normal for SAF Gold – first time using it – but I went ahead anyway. The 90 minute rise does not fully incorporate all the flour – almost like a poolish or whatever you guys call it.
After this, the rest of the flour is mixed in with the dough and it’s left to rise for 4 hours at room temperature. Then the dough is chilled for 30 minutes, a quick fold is done, and then it’s left in the refrigerator overnight.I just took the dough out, formed small balls and waiting for the third rise. Still, it has a yeasty smell. It’s not overpowering to the point of being offensive, but it’s there.
I normally make no-knead bread/pizza dough and use ¼ teaspoon for 3 cups of bread flour. Of course, the rise time is slow and this happens at room temperature unlike this recipe where both rises are done in a relatively short amount of time.
I’m not sure if I used too much yeast or what should be changed the next time, but I just wanted to get your opinion on this.
Source: Fresh Loaf