Cream yeast with water, add flour and mix to a smooth dough, adding more water if too dry. Knead well for a few minutes, then place in a covered bowl and leave in a warm place for six hours or longer. The temperature should be around 21C, although it can be left overnight at a cooler temperature.
Second Stage: the dough from the first stage (known as ħmira or tinsila), 100g unbleached strong flour, 90-100ml tepid water.
Place the ħmira in the tepid water. Mix in the flour (no salt) and knead into a ball. Cover and leave to rise as in the first stage.
Third Stage: 7g fresh yeast (or dried equivalent), 250ml tepid water, half the ħmira from the second stage, 400g strong unbleached flour, 1-2 level teaspoons salt, sesame seeds or additional flour for dusting.
Cream the yeast in the water, and add half of the ħmira from the second stage (reserve the remainder in the fridge or freezer for your next loaf). Mix the dough with the yeast and water, and dissolve it by squeezing it through your fingers. Add flour and salt and mix to a dough. Knead for a good ten minutes until smooth and pliable. Set it to rise, covered, in a warm place for about three hours, and gently turn the dough over twice during this period, leaving it in the bowl.
Return the dough to a floured table, removing a piece of dough for future baking if needed (substitute for the ħmira produced in the first stage). Do not knock back or knead the dough. Divide into two or more pieces, or leave whole for a large loaf. Dip the top of the loaf into a mound of sesame seeds or sprinkle with flour. Set it to rise in a warm place on a greased baking sheet until double in bulk - about 45 minutes.
Bake at 230C for 30-40 minutes; it should be well-risen when it goes into the oven, in order to encourage a solid loaf and irregular holes.
--
The long maturation really helps the flavour and helps the gluten develop. I was a bit clumsy getting it out of the bowl for the final prove on the baking sheet (it stuck), which is probably what affected the shape of the final loaf; I probably lost 20% of the volume of the loaf.
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zvi and
Ħobż Malti (Maltese Bread)
Date: 2010-08-17 06:15 pm (UTC)Cream yeast with water, add flour and mix to a smooth dough, adding more water if too dry. Knead well for a few minutes, then place in a covered bowl and leave in a warm place for six hours or longer. The temperature should be around 21C, although it can be left overnight at a cooler temperature.
Second Stage: the dough from the first stage (known as ħmira or tinsila), 100g unbleached strong flour, 90-100ml tepid water.
Place the ħmira in the tepid water. Mix in the flour (no salt) and knead into a ball. Cover and leave to rise as in the first stage.
Third Stage: 7g fresh yeast (or dried equivalent), 250ml tepid water, half the ħmira from the second stage, 400g strong unbleached flour, 1-2 level teaspoons salt, sesame seeds or additional flour for dusting.
Cream the yeast in the water, and add half of the ħmira from the second stage (reserve the remainder in the fridge or freezer for your next loaf). Mix the dough with the yeast and water, and dissolve it by squeezing it through your fingers. Add flour and salt and mix to a dough. Knead for a good ten minutes until smooth and pliable. Set it to rise, covered, in a warm place for about three hours, and gently turn the dough over twice during this period, leaving it in the bowl.
Return the dough to a floured table, removing a piece of dough for future baking if needed (substitute for the ħmira produced in the first stage). Do not knock back or knead the dough. Divide into two or more pieces, or leave whole for a large loaf. Dip the top of the loaf into a mound of sesame seeds or sprinkle with flour. Set it to rise in a warm place on a greased baking sheet until double in bulk - about 45 minutes.
Bake at 230C for 30-40 minutes; it should be well-risen when it goes into the oven, in order to encourage a solid loaf and irregular holes.
--
The long maturation really helps the flavour and helps the gluten develop. I was a bit clumsy getting it out of the bowl for the final prove on the baking sheet (it stuck), which is probably what affected the shape of the final loaf; I probably lost 20% of the volume of the loaf.