Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Maltese bread (Hobz) recipe please?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Maltese bread (Hobz) recipe please?),it will help you,my kids.
Answer:
Maltese bread (Hobz) recipe
1/4 teaspoon (2 grams) of active dry yeast
1/3 cup (80 ml) lukewarm water (body temperature, 37o C, or just cool enough to put your little finger in)
2/3 cup (100 grams) strong flour (unsifted)
Place in bowl
Mix by hand until a smooth dough (add more water if necessary)
Knead for a few minutes (may be tricky due to the small quantity).
Cover and leave in a warm place (about 21-29o C) for at least 6 hours. Overnight if cooler.
Stage 2: Refresh your dough starter
If you've already got a dough starter this is the place to start the recipe. The aim is to have enough starter for next time. Notice the dough starter contains no salt, as salt impedes the fermentation process. Nor is there any added yeast - this is, after all, sour dough.
Halve your dough starter. Use half for in this stage and half for making your bread.
Half your dough starter
1/4 cup (60 ml) lukewarm water
2/3 cup (100 grams) strong flour
Mix in a bowl
Knead to a ball.
Cover and leave in a warm place (about 21o C) for at least 6 hours. Overnight if cooler.
Store for future use. You can dry it, or store in the fridge or freezer.
Stage 3: Make the Bread
Once you've got the
Half your dough starter
1 teaspoon (7 grams) of active dry yeast (you use less, but leave the bread to rise longer)
1 cup (250 ml) lukewarm water
Mix in a bowl.
Dissolve the dough starter by squeezing with your fingers.
1-2 teaspoons salt
3-3.5 cups (400 grams) strong flour
Add to yeast mixture and mix.
Add just enough flour to yeast mixture so it stops being a batter and holds together as a soft dough. The wetter it is the bigger the holes in the final bread, but don't make it too wet or the loaf will collapse. .
Cover and rest the dough for 10 minutes.
Knead the dough in the bowl until it is smooth and silk (about 10 min).
Turn into an oiled bowl, cover and leave to rise in a warm place (21-29o C) 2-5 hours.
Turn the dough over in the bowl every hour during that time.
DO NOT KNEAD OR KNOCK BACK –we want the air bubbles intact.
At this point you can store the dough in the fridge until you are ready to bake (8-24 hours). The cold will practically stop the fermentation. Place the dough in a banneton (cloth lined wicker basket), cover with another cloth, and put into the fridge. The basket provides support for the soft dough. When you are ready to bake, the cold will have made the dough easier to handle and also retarding the fermentation gives a better crust. If you want interesting patterns on your bread then, use a banneton with no cloth cover; the shape of the canes will imprint on the dough. If you are going to dust with flour, then dust the bottom of the banneton as well as the top of the dough, and put dough into the banneton top first.
When ready to bake transfer to a floured work top.
Lightly slash the top of the dough.
Dip dough in a pile of sesame seeds or sprinkle flour over the top of dough.
Gently transfer to an oiled or floured baking tray
Leave to rise in a warm place until doubled from its original size (about 45 min).
Bake at 230o C (or as high as it will go) for 30-40 min; check after 25 min to turn the loaf around.
Remove from oven and leave to cool uncovered on a wire rack.
GOOD LUCK MATE.... I HAVE BEEN GOING TO GOZO EVERY YEAR FOR 17 YEARS, THE BREAD IS BAKED IN A HUGE STONE OVEN, YOU JUST CANT REPLICATE THE HEAT AT HOME!
DO WHAT I DO, HALF FILL UR SUITCASE AND BRING LOADS BACK, IT FREEZES PERFEC
someone else with a taste for Maltese bread I just love it
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Maltese bread (Hobz) recipe please?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Maltese bread (Hobz) recipe please?),it will help you,my kids.
Answer:
Maltese bread (Hobz) recipe
1/4 teaspoon (2 grams) of active dry yeast
1/3 cup (80 ml) lukewarm water (body temperature, 37o C, or just cool enough to put your little finger in)
2/3 cup (100 grams) strong flour (unsifted)
Place in bowl
Mix by hand until a smooth dough (add more water if necessary)
Knead for a few minutes (may be tricky due to the small quantity).
Cover and leave in a warm place (about 21-29o C) for at least 6 hours. Overnight if cooler.
Stage 2: Refresh your dough starter
If you've already got a dough starter this is the place to start the recipe. The aim is to have enough starter for next time. Notice the dough starter contains no salt, as salt impedes the fermentation process. Nor is there any added yeast - this is, after all, sour dough.
Halve your dough starter. Use half for in this stage and half for making your bread.
Half your dough starter
1/4 cup (60 ml) lukewarm water
2/3 cup (100 grams) strong flour
Mix in a bowl
Knead to a ball.
Cover and leave in a warm place (about 21o C) for at least 6 hours. Overnight if cooler.
Store for future use. You can dry it, or store in the fridge or freezer.
Stage 3: Make the Bread
Once you've got the
Half your dough starter
1 teaspoon (7 grams) of active dry yeast (you use less, but leave the bread to rise longer)
1 cup (250 ml) lukewarm water
Mix in a bowl.
Dissolve the dough starter by squeezing with your fingers.
1-2 teaspoons salt
3-3.5 cups (400 grams) strong flour
Add to yeast mixture and mix.
Add just enough flour to yeast mixture so it stops being a batter and holds together as a soft dough. The wetter it is the bigger the holes in the final bread, but don't make it too wet or the loaf will collapse. .
Cover and rest the dough for 10 minutes.
Knead the dough in the bowl until it is smooth and silk (about 10 min).
Turn into an oiled bowl, cover and leave to rise in a warm place (21-29o C) 2-5 hours.
Turn the dough over in the bowl every hour during that time.
DO NOT KNEAD OR KNOCK BACK –we want the air bubbles intact.
At this point you can store the dough in the fridge until you are ready to bake (8-24 hours). The cold will practically stop the fermentation. Place the dough in a banneton (cloth lined wicker basket), cover with another cloth, and put into the fridge. The basket provides support for the soft dough. When you are ready to bake, the cold will have made the dough easier to handle and also retarding the fermentation gives a better crust. If you want interesting patterns on your bread then, use a banneton with no cloth cover; the shape of the canes will imprint on the dough. If you are going to dust with flour, then dust the bottom of the banneton as well as the top of the dough, and put dough into the banneton top first.
When ready to bake transfer to a floured work top.
Lightly slash the top of the dough.
Dip dough in a pile of sesame seeds or sprinkle flour over the top of dough.
Gently transfer to an oiled or floured baking tray
Leave to rise in a warm place until doubled from its original size (about 45 min).
Bake at 230o C (or as high as it will go) for 30-40 min; check after 25 min to turn the loaf around.
Remove from oven and leave to cool uncovered on a wire rack.
GOOD LUCK MATE.... I HAVE BEEN GOING TO GOZO EVERY YEAR FOR 17 YEARS, THE BREAD IS BAKED IN A HUGE STONE OVEN, YOU JUST CANT REPLICATE THE HEAT AT HOME!
DO WHAT I DO, HALF FILL UR SUITCASE AND BRING LOADS BACK, IT FREEZES PERFEC
someone else with a taste for Maltese bread I just love it
correctness,It's Non-profit and only for informational purposes.
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