Armenian bread "Matnakash" with sourdough

Category: Sourdough bread
Kitchen: armenian
Armenian bread Matnakash with sourdough

Ingredients

DOUGH:
Wheat sourdough 100% 200 BC
Wheat flour 400 BC
Warm water 250-300 ml.
Sugar 0.5 tsp
Salt 9 g
Vegetable oil 2-3 st. l.
COOKING (for 1 kg of dough):
Water 100 ml.
Wheat flour 20 g

Cooking method

  • Welding:
  • For 1 kg. test
  • * Water - 100 ml.
  • * Flour - 20 g.
  • Mix, heat to 65 * С. Put in warm (can be wrapped) for saccharification. The brew is prepared when the dough is fermented. This time will be enough for. The remaining tea leaves can be stored in the refrigerator for up to three days and used in any dough, bakery or patty. The brew gives a special flavor to the bread.
  • Dough:
  • Mix warm water, leaven, flour, sugar. At the end of the batch, add salt, vegetable oil.
  • Ferment the dough until it increases 2-2.5 times. Stretch and fold the dough while lifting.
  • Put the matched dough on an oily surface, divide into 2 koloboks.
  • Then stretch each blank into an oval or rectangular cake about 30 cm.
  • Form the bread, greasing your hands with vegetable oil, as the dough is rather moist.
  • Place on a baking sheet and let rise. Before baking, make grooves and brush with tea leaves.
  • Bake in a preheated oven to 220 degrees for 20-25 minutes.
  • Bake, preferably on a stone or on a hot baking sheet. With steam.
  • The bread is crispy and airy.


Crochet
Natasha, let me be curious, what kind / according to what recipe of wheat leaven do you bake your wonderful bakery products?
-Elena-
Natasha! Thanks for the recipe! I just don’t get it, grease brew? Usually they put it in the dough. And if in the dough, how much should you put?
ANGELINA BLACKmore
Inna, I have a wheat leaven, overfed from rye "eternal".
ANGELINA BLACKmore
Quote: -Elena-

Natasha! Thanks for the recipe! I just don’t get it, grease brew? Usually they put it in the dough. And if in the dough, how much should you put?
The infusion does not have to go into the dough. This particular one is used to coat the surface of the bread.
kiara-25
Natasha, tried the bread according to your recipe. Of course, I did not succeed as beautiful as yours in the photo. I forgot to make cuts and apparently the dough stood still, and even put a little salt. But the structure seems to be similar to matnakash. In general, there is something for me to work on
ANGELINA BLACKmore
Quote: kiara-25
Forgot to make cuts
Ilona, and there are not even cuts on it, but you use your fingertips to punch these grooves. They make their way very well, and even with tea leaves - right with a bang)) I like this bread.
Try to reproduce again without breaking. I think you will like it))
kiara-25
Natasha, yes, I will definitely try again. I smeared it with tea leaves on top, but the bread did not really tan. And how much time did you get the proofing? At first I put the dough on the program, but on the second batch I remembered that the bread was made with sourdough and that it probably didn't need to knead, I turned off the program and put it in the warmth.
ANGELINA BLACKmore
IlonaWell, my process looks something like this:
Kneads the HP dough for 15 minutes. I put the bun into a glass bowl, cover it with a lid and put it in a warm place, for about 2 hours. Then I mold the bread and again leave it to stand (for proofing, in the sense) - this is also about 2 hours (sometimes less, depending on the heat of the room. And that's all - I heat the oven and set it to bake.
kiara-25
Ah, that is, the second time is also long? Clear, Natasha, thanks for the clarifications. Next time I will adhere to the same algorithm.
ANGELINA BLACKmore
Quote: kiara-25
Next time I will adhere to the same algorithm.
This is not an algorithm ... the state of the kolobok must be watched. Different heat, different time. If I have nowhere to hurry, it’s just on the table, in the kitchen. And if you need it faster, then I heat it as best I can. And the composition of the test also affects. sometimes it is suitable for 1 proofing))
kiara-25
Yes, next time I'll be more attentive to the first proofing

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