Ingredients
For the preferment
150 gr AP flour
150 gr water
10 gr sugar
10 gr yeast
For the Matnakash
Preferment dough
425 gr bread flour
280 gr lukewarm water
10 gr salt
For brushing
1 pasture raised egg
1 sip of water
Tools
Scale
Bowl
Baking tray
Parchment paper
Brush
Directions
Step 1
12 hours before you prepare the main dough, get ready with a preferment. Simply mix all the ingredients together until homogenous. Place in the fridge.
150 gr AP flour
150 gr water
10 gr sugar
10 gr yeast
Step 2
The following day- in a bowl, add flour, preferment, water and salt.
425 gr bread flour
280 gr lukewarm water
10 gr salt
Step 3
Knead manually for 10 min until it forms a smooth elastic dough.
Step 4
Round into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.
Step 5
When the dough has doubled in size, preheat your oven to 450F or 230C.
Step 6
Transfer the dough to a baking tray lined with a parchment paper.
Step 7
Using your hands, flatten this dough into an oval shape, an inch in thickness. Cover with a towel and let it proof for 30 min.
Step 8
Ready to shape! brush the dough with the egg wash and using your hands score the bread:
1 pasture raised egg
1 sip of water
Step 9
Create a furrow around the circumference of the dough, about 3/4 inch in from edge. Press down firmly so that your fingertips pierce the dough and make contact with the parchment beneath it.
Step 10
Use the same technique to make a series of 4 to 6 parallel furrows running lengthwise along the oval, about 1 inch apart.
Step 11
Rotate the parchment slightly, about 45°, and make another series of 4 evenly-spaced furrows that are diagonal to the first set. This should create a bias crosshatch pattern.
Step 12
Bake for 20-25 min or until it gets a brown golden color!
Step 13
Take out from the oven and let the dough sit for 10 minutes before serving.
Step 14
YASSS!
