Cooking Authentic Maltese Bread - Maltese Food Bread Hobz recipe

Hi everyone, Pat here!
In my first ever video we crack the Maltese HOLY GRAIL! In my video I will show you how to make your own authentic Maltese Bread (Hobz).

Traditional Maltese Bread
by Patrick Pace

BIGA – this will give you the distinct bread flavour.

(Make at least 24/48hr prior)
• ¼ teaspoon instant yeast
• 1/4 cup warm water
• 3/4 cup water + 4 teaspoon water preferably bottled water at room temp
• 2 1/3 cups plain flour
• Mix all together and put in a jar closed. Leave in cool place in cupboard or fridge.

You will need to feed this 1 TBS Plain Flour and 1 TBS Water a day just stir in.

Bread Dough
• 800 grams flour
• 200 grams biga (24hr dough from day previous gives it a sourdough flavour see last photo for recipe- make day before leave in fridge)
• 22 grams salt
• 7 grams instant yeast
• 800 mls water

Will yield 2 large loaves or 4 smaller ones.

1) Mix all the dough ingredients electric stand/ cake mixer with hook for 20 mins on medium speed.
2) Then put in container with lid for 45 mins. Dough will be very elastic. If you don’t have a mixer just mix with fork until ingredients are all mixed in.
3) After 45 min stretch and fold the dough on itself -all four side. Repeat this at 45min intervals for 5 times (that’s nearly 4 hrs). This will give the dough a better gluten consistency and easier to handle and shape and all the bubbles in dough will form.
4) Set oven to 250 degrees Celsius. Put a tray full of water in the bottom rack and heat up with oven.
5) Cut the dough into four equal portion or two portions. Shape the dough into a ball as best you can without over working it, so you maintain all the gasses capture in the dough
6) Put dough on a baking tray lined with basking paper. Place in middle rack with fan assisted oven with stream tray below this rack. Don’t preheat baking tray. Remove water dish (steam tray) after first 15mins of cooking.
7) Cook in the oven for 1 hr on 250 degrees Celsius – don’t worry if you get some burnt edges on crust this will add to the authentic flavour.
After the hour cooking for 1hour leave in the oven with door ajar for 30mins to help form that crunch on the crust!
Take bread out and let rest for another 30min – 1 hr.
Take the crunch test and cut the dough – an see how long it lasts!!

Enjoy!

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