Baking Bread: country bread from Malta

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Letter-box companies, gambling, and tax loopholes – that’s the “bread – and-butter business,” in the smallest state of the EU. What this has to do with the order of Malta, country bread, reveals European correspondent Georg Matthes.

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Georg Matthes bake Maltese bread

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Georg Matthes bake Maltese bread

In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This Time: Malteser Country Bread.

Ingredients

Sourdough:

  • 100 g of wheat sour Starter
  • 150 g of lukewarm water
  • 150 g of flour type 550 of wheat

Main dough:

  • 500 g of water
  • 10 g of yeast
  • 650 g of flour type 550 of wheat
  • 150 g of flour type 1050 wheat
  • 20 g salt
  • 10 g of olive oil
  • 10 g of durum wheat semolina or Polenta
  • Bread baking stone

And so the “Ħobż tal-Malti” – the Maltese is made of sourdough bread:

  1. The evening before baking the sour dough start. The Starter (he should have been refreshed the night before), lukewarm water, and wheat flour mix and covered overnight at room temperature.
  2. The next Morning, all of the ingredients with the sour dough mix and 9 minutes in the kitchen machine and knead. The dough should still be slightly damp, but from the bowl bottom.
  3. A bowl with olive oil and sprinkle the dough. Now about 2 hours at 26 °C until the dough has doubled in volume. In the process, fold the dough two Times: The first Time after 50 minutes, the second Time after 80 minutes. Each Time with a bit of olive oil.
  4. Preheat the oven to 250 °C upper and lower heat, preheat a cast iron pan.
  5. A Pizza peel with plenty of durum wheat semolina sprinkle.
  6. Now the dough on a floured surface and shape gently a body. No more kneading. Just a little wrinkles, and then on the Pizza peel.
  7. The bread is now on the hot pizza stone and a glass of water in the cast iron skillet pour.
  8. The bread at 250 °C bake for about 30 minutes. After 10 minutes, reduce the temperature to 200 °C.
  9. For a nice crust to the oven in the last five minutes of the baking process again and again to ventilate.
  10. The bread (Hobz) is crispy on the outside and the inside airy and loose. The Maltese eat it still warm with olive oil, then it is called “Hobz biz-Zejt”.

 

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Step-by-step: country bread from Malta

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