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Cereals and bread from Malta and Gozo
A lump of the previous day's dough is worked into a fresh batch, which rests and rises for a few hours. The dough is weighed into 650 g or 1 kg pieces, shaped into round loaves, risen briefly and baked into a crusty loaf with a very soft crumb.
| Wheat flour | Some bakers now use more refined flour, which gives a less dense, whiter loaf[kliewer2008] |
| Dough from the previous day's batch | Gives the slightly sour taste; one Għargħur baker makes his starter dough (tinsila) with yeast, lukewarm water and salt[kliewer2008][amp2021] |
| Water and salt | [amp2021] |
| Starter | backslop (a lump of the previous day's dough); one Għargħur baker also makes his starter dough with yeast |
Total time across the recorded steps: 3.3 h
What changes: A lump of yesterday's dough is kneaded into a fresh batch
Output: fresh dough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A lump of the previous day's dough is worked into a fresh batch, which rests and rises for a few hours. The dough is weighed into 650 g or 1 kg pieces, shaped into round loaves, risen briefly and baked into a crusty loaf with a very soft crumb. Made in 5 steps over 3.3 h. The longest step, let the dough rise, takes 3 h (A Maltese Pantry 2021).
| Main step | 3 hReported[amp2021] | Let the dough rise |
|---|---|---|
| Temperature | 260 °CReported[kliewer2008] | Bake |
Ħobż tal-Malti is a round sourdough loaf, about the size of a dinner plate, baked in a wood-fired or gas oven at about 500 °F. Ftira is a different Maltese bread, a ring of bread stuffed with olives, tomatoes and anchovies (Kliewer 2008).
The loaves are baked in wood-fired or gas ovens heated to about 500 °F (260 °C) (Kliewer 2008).
Every number is labelled with how it is known. How this atlas is made
Bread has long been Malta's staple, and bakeries were once places where villagers came together to bake their own bread. Kliewer 2008 says the British government's 1837 liberalising of the grain import raised the price of wheat, and links this to the revolt of 1919 (the Sette Giugno riots). Qormi, known under the Knights as Casal Fornaro, the bakers' town, is still the island's bread town.
