Hobż tal-Malti
The Quirky Foodster Team
Ingredients
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Active sourdough starter — 1.5 cups (360 g / 12.5 oz)
- Warm water — 1 cup (240 ml / 8 fl oz)
- Salt — 2 tsp
Method
- Combine the flour, sourdough starter, water and salt in a large bowl, mixing to form a shaggy dough.
- Knead for 10–12 minutes until smooth and elastic.
- Cover and let rise in a warm place for 4–5 hours, or until roughly doubled in size.
- Shape the dough into a round or oval loaf and place on a floured baking tray or into a Dutch oven.
- Let rise for a further 45 minutes.
- Preheat the oven to 230°C (450°F).
- Score the top of the loaf and bake for 35–40 minutes until deeply golden and hollow-sounding when tapped.
Introduction: A dense, crusty sourdough loaf baked traditionally in wood-fired ovens, forming the everyday backbone of the Maltese table.
Cultural Background: Hobz tal-Malti is baked using a slow sourdough process passed down through generations of village bakeries, its thick crust and dense crumb making it perfectly suited to dishes like hobz biz-zejt.
Tips: A well-fed, active sourdough starter is essential for a good rise and characteristic tangy flavour. Baking in a covered Dutch oven for the first half of baking helps develop an extra-crusty exterior.
Variations: Add a spoonful of semolina to the dough for extra texture in the crust. Bake as smaller rolls for individual servings, adjusting the baking time down.
Storage: Store at room temperature wrapped in a cloth for up to 2 days; freeze for longer storage.
Reheating: Warm in an oven at 180°C (350°F) for 8–10 minutes to refresh the crust.
Nutrition: Per serving (approx., 1 slice): 150 kcal, 5 g protein, 1 g fat, 30 g carbohydrate.
FAQs:
Q: Can I make this without a sourdough starter?
A: A starter gives the traditional tang and texture; a
Q: How long does the dough need to rise?
A: Sourdough rising times vary with starter strength and
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Active sourdough starter — 1.5 cups (360 g / 12.5 oz)
- Warm water — 1 cup (240 ml / 8 fl oz)
- Salt — 2 tsp
Please log in to leave a comment.