Added challah and challah polish

diff --git a/src/challah-polish.toml b/src/challah-polish.toml
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+++ b/src/challah-polish.toml
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+[information]
+title = "Challah"
+description = "Jewish sweet-bread."
+
+keywords = ["white", "yeasted", "pre-ferment"]
+
+notes = """
+This is a straight dough and quite dense, so no autolyse is neccicary. This bread is traditionally plaited. If you're making large loafs, I would reccomend 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 levaining 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 polish alone 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

diff --git a/src/challah.toml b/src/challah.toml
new file mode 100644 (file)
index 0000000..9e3cee3
--- /dev/null
+++ b/src/challah.toml
@@ -0,0 +1,20 @@
+[information]
+title = "Challah"
+description = "Jewish sweet-bread."
+
+keywords = ["white", "yeasted"]
+
+notes = """
+This is a straight dough and quite dense, so no autolyse is neccicary. This bread is traditionally plaited. If you're making large loafs, I would reccomend 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.
+"""
+
+
+[ingredients]
+white-flour = 100
+water = 25
+egg = 25
+honey = 16
+neutral-oil = 12
+yeast = 1.5
+salt = 1