From 69d603dda3e220d75770fef267805a4ecffa5ca0 Mon Sep 17 00:00:00 2001 From: Max Value Date: Wed, 14 May 2025 00:26:39 +0100 Subject: [PATCH] Added challah and challah polish --- src/challah-polish.toml | 24 ++++++++++++++++++++++++ src/challah.toml | 20 ++++++++++++++++++++ 2 files changed, 44 insertions(+) create mode 100644 src/challah-polish.toml create mode 100644 src/challah.toml diff --git a/src/challah-polish.toml b/src/challah-polish.toml new file mode 100644 index 0000000..34efbfe --- /dev/null +++ b/src/challah-polish.toml @@ -0,0 +1,24 @@ +[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 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 -- 2.39.2