Obsessed with this bread #shorts #tutorial #bread #sandwich #Armenian

I am sharing the recipe and method for Matnakash, a traditional Armenian flatbread bread. Its name means “marked by hand” to signify bakers’ imprint on the loaf before baking. Delicious, crunchy on the outside, soft on the inside, Matnakash can be used as a vessel for all your sandwiches- great substitute for rolls, ciabatta or focaccia and even pita, because you can slice a “pocket” inside and fill it with whatever delicious goodness you want: from cheese, veggies, to cold cuts and meatballs. I prefer it with Armenian cheese and watermelon. Baking Armenian Bread and sharing my culture is one of the ways how I preserve Armenian heritage. If you love bread or are looking to try a delicious new bread for your sandwich, give Matnakash a try. I hope my directions are easy to follow, but if you have questions, don’t hesitate to ask.
Specs for this loaf
463 g bread flour
72% warm water at 110F
19 % stiff starter mixed at 1:1:2
2.2 % kosher salt
A couple of tablespoons of semolina and all purpose flour for dusting and final glaze.
(For novice bakers, NOTE: % is Bakers percentages, which indicate % of the weight of flour used for the bake. For example, for 463g of Flour, you need 333g/ml water or 88 g starter. If you are planning to bake bread, a kitchen scale is useful, I link the one I in the comments.)

Method:
Prepare the stiff starter (levain) the night before by mixing 1 part starter, 1 part water and 2 parts bread flour with silicon spatula or by hand. Cover and let it rise overnight or about 8 hrs. In the morning mix flour, water and levain, leave for 30 min, add salt, hand mix for 5 min. Leave for 1hr. Do 3 stretch and folds 45 minutes apart. Move to a clean bowl, cover and let rise for 6 hours in a warm spot (71-74F). You could bake it the same day, or refrigerate for up to 2 days (you will need to leave cold dough on the counter for 2-3 hrs until it reaches room temperature. Cut parchment paper, dust with semolina and all purpose flour. Shape Matnakash to an oval 11” by 16”. And let it sit on the counter for at least 60 min or up to 2-3 hrs (My kitchen is cold, so I let it sit 2-3 hrs, but if you are in CA or FL, then your dough will proof faster. The dough will be noticeably proofed and bubbly.) Preheat the oven to 500F with a stainless steel cookie sheet (can use pizza stone or baking steel). I used my cast iron baking pan with a lid - link below. Make the glaze 1 tbsp flour +4tbsp water, and glaze by hands. Once the surface is covered, gently make an oval indentation 1-2 inches from the edge, then score 2-3 ridges along the length of the dough. Bake 15-18 minutes. If baking uncovered (on a sheet pan or pizza steel, steam the oven by preheating an old cooking pan, and adding ice cubes to it immediately after loading Matnakash into the oven. If baking in covered cast iron, no ice is necessary. Enjoy after it cools for 10 minutes

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