[information]
title = "Challah with pre-ferment"
description = "Jewish sweet-bread with polish."

keywords = ["white", "yeasted", "pre-ferment"]

notes = """
This is a straight dough and quite dense, so no autolyse is necessary. This bread is traditionally plaited. If you're making large loafs, I would recommend a 3 strand plait. This recipes source has recently put it behind a paywall so consider this one pirated.
Glaze with a mix of egg whites and milk after shaping and before baking. You're aiming for around #802b00 at its darkest points and a hollow sounding base.
Classically, the polish (also known as "poolish" or "Vienna bread") was baked using only a preferment for leavening although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%. Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). The polish here is 69% hydration and makes up 15% of the flour weight. It is taken from Raymond Calvel's "Taste of Bread". The isolated polish can be found on this site for reference.
"""


[ingredients]
polish-flour = 15
polish-water = 10.35
polish-salt = 0.3
polish-yeast = 0.15
white-flour = 85
water = 14.65
egg = 25
honey = 16
neutral-oil = 12
salt = 0.7