It was! The recipe instructed to wait "exactly 90 minutes" then cook. Easy enough to test (90m, 120m, 180m, etc) this on the next batch. Will let you know. Thanks!!

It was well refrigerated....12+ hours. Possibly overworked...and I did add a bit more flour. Chefj - to your point, it did rise but I may have deflated the dough a bit handling it. I'll watch all of these on the next batch.
Thanks!!

The goal is to modify texture of the Liege waffle on the right (mine) to the waffle on the left. Both waffles start as a ball of dough, not batter. Mine (right, no filling in this picture) is from a commonly available recipe below - similar to a Brioche I think. The waffle on the left really doesn't have much of a bread texture at all.

Thanks!

• 1 1/2 tsp. active dry yeast
• 1/4 cup scalded whole milk at 110-115 degrees
• 2 Tbsp. + 2 tsp. of water at 110-115 degrees
• 2 cups King Arthur Bread flour
• 1 large room temperature egg, lightly beaten
• 1Tbsp. + 1 tsp. light brown sugar
• 3/4 tsp. salt
• 8 1/2 Tbsp. soft room temperature unsalted butter
• 1 Tbsp. honey
• 2 tsp. vanilla
• 3/4 cup Belgian Pearl Sugar (“Lars Own” brand is an excellent choice)