Matnakash with sourdough (in the oven)

Category: Sourdough bread
Matnakash with sourdough (in the oven)

Ingredients

Wheat flour 150 g
Leaven 150 g
Water 100 ml
Stir and leave to sour
for 1.5 - 2 hours
Then we add to this:
Flour 200 g
Salt 10 g
Water 100 ml

Cooking method

  • Turn on the kneading for 20 minutes. The dough should be liquid at first, then by the end of the kneading a kind of kolobok is formed.
  • Let the dough rise for 80 - 90 minutes, then pour 1 tbsp onto a baking sheet. l. vegetable (took sesame) oil, lay out the dough and shape the cake with butter.
  • Leave the cake for proofing.
  • Then make grooves on the cake with the edge of the palm.
  • I also smeared it with salty water.
  • Bake matnakash at T 230 * C for about 20 - 30 minutes until cooked.

Note

Try it, delicious !!! And especially with cheese


matnakash 645.jpg
Matnakash with sourdough (in the oven)
Satalya
: wow: My son's favorite bread was found! But I'm new to the site, can I find out how you prepare the starter? Or give a link
Misha
Here on the site there is such a variety of all kinds of starter cultures - choose any. For white bread, I grow Calvel's sourdough on bran and grape. If you haven't grown the starter yet, bake with yeast, it will work out well too. And you can search the site for the necessary ferments by typing in a search engine, there is such a button at the top.
Admin
Quote: Satalya

: wow: But I'm new to the site, can you find out how you prepare the starter? Or give a link

Take a look here and choose:

List of starter cultures grown and used on the forum
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8152.0


Misha
MATNAKASH (with corn flour).

-275 gr wheat
-25 gr corn flour
- a pinch of saffron (you can not add)
-220 g of mineral drinking water
Mix and leave for autolysis for 20 minutes.
Then add
-2 g of fresh yeast to dissolve in
-30 gr of water
-155 gr of ripe wheat sourdough 100% hydration
Kneading in a dough mixer at 1 speed for 6 minutes, +1.25 g of sea salt, and it took literally another 1 minute at 2 speeds.
Rise 50 minutes, workout, the second rise in a greased rast. deger oil until doubled in volume.
Then pour 2 tbsp into a baking sheet. l. rast. oils (olive, mustard, whatever you prefer). Stretch the dough with butter into a cake and make grooves with the edge of the hand.
Final proofing. Baking at T 180 * C until tender.

Matnakash with sourdough (in the oven)

Matnakash with sourdough (in the oven)

Matnakash with sourdough (in the oven)

Matnakash with sourdough (in the oven)

Matnakash with sourdough (in the oven)
Bulka
Thanks for the bread recipe. Delicious bread. Who loves crusts - the largest number of them
Matnakash with leaven (in the oven)
Matnakash with leaven (in the oven)
orange
what a beautiful bread. And rye eternal leaven will not work? And another question is there is corn grits .. I did not see flour on sale, although I was looking for it. Maybe it needs to be ground?
Bulka
Svetlana, I didn’t add cornmeal (I didn’t have it) ... but you can have any sourdough, it may not be so white from rye ... but I think so, and MISHA can tell you more precisely.
orange
Bulka,
echeva
Misha, I baked it today! She is beautiful I express my deep gratitude and appreciation to your culinary skills!
Matnakash with leaven (in the oven)Matnakash with sourdough (in the oven)

kristina1
echeva, Evgeniya, what a beautiful
Gayane Atabekova
I love this bread very much. I ate in Yerevan. Unfortunately, sourdough is not a boom boom. Otherwise I would have baked it. And I will decipher the name. In Armenian, mate is a finger. Cough up this pull. It turns out stretched with a finger.

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