Ħobż Malti

                                                                                       

Ingredients:

Stage 1:

Stage 2:

Stage 3:

Preparation:

Stage 1:

Place in a large 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 21º C) for at least 6 hours. Overnight in the fridge (we did it in this way).

Stage 2:

Two hours in advance take out the starter of the fridge an let it become room temperature.

Mix in  the rest of the ingredients.

Knead to form a ball.

Cover and leave in a warm place (about 21º C) for at least 6 hours. Overnight in the fridge (we did it in this way).

Stage 3:

Add the ingridents to the starter mixture and mix.

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 (21º C) 6 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.

When ready to bake transfer to a floured work top.

Lightly slash the top of the dough.

(Optional) Sesame seeds or additional flour for dusting

(Optional) 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 200º 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.