Doughy waffle

Does anyone know how to make quick bread like waffle more doughy or chewy? Thank you

Does anyone know how to make quick bread such as waffle moist and doughy? Thank you

Chewy = more gluten. Use a high gluten flour and/or mix longer. You can reduce the sugar and add the fat later in the mixing process.

Doughy = under-baked to me.

The real question is "why does somebody want to make leather waffles?"

It sounds like the sort of question somebody asks when they want to know something else.

Either that or i can't conceive of it, not after putting so much effort into getting them light and fluffy on the inside and slightly crispy on the outside.

Maybe she wants to make naan or something?

Am actually trying to make Belgian waffle. The one that I bought off the street of Brussels tasted very moist and doughy unlike American waffles which are generally thin and crispy. I found out from the internet that whole wheat flour is used to make these waffles, however I have difficulty finding whole wheat flour here in Australia. I wonder is whole wheat is the same as whole meal flour?

I think it is all in the equipment. Belgian waffles are much thicker than breakfast waffles. Therefore, the inside will be less done and the outside will be exposed tot he iron for a longer time. The whole wheat flour is lower in gluten and therefore should be less chewy. I'm sure that they aren't made with 100% whole wheat because if they were, they would have the weight and texture of sandbags.

Yes, I believe it's just a different term for the same thing.

A whole grain flour is going to include wheat germ, which is a bit on the gummy side, and may add the sort of heavy texture you're looking for.

Waffle terminology confusion ultimately turned me off of using the term"belgian" - I have no idea what it's supposed to mean anymore.

My waffles are no more substantial than a pancake, but that's because it's the way i prefer it, and because i use a modified pancake batter recipe.

Pretty sure the waffle iron box said "Belgian" on it, but, like i said . . .

No wonder you're having trouble! Belgian waffles are yeast-based, rather than a "quick" dough or batter made with baking soda or powder. Here's a site which explains quite a bit and has several recipes:

the author doesn't specify, you'll want to use fresh yeast (fromyour dairy case), rather than dry, for these recipes; that's what'smore readily available in Belgium. Good luck!

-j