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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. Made in 5 steps over 4.8 h – 5.8 h. The longest step, let the dough rise, takes 3–4 h (Malta Culture Directorate 2019).
| Main step | 3–4 hReported[mt-inventory][amp2021] | Let the dough rise |
|---|---|---|
| Temperature | 260 °CReported[kliewer2008] | Bake |
| 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); some bakers also add yeast |
Total time across the recorded steps: 4.8 h – 5.8 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
Ħobż tal-Malti is a round loaf baked for at least 90 minutes at a lower heat. Ftira, cut from the same dough, is flattened by hand and baked in under 20 minutes at 450 °C.
No safety study of Maltese bread was found. It is a long-baked bread with no special hazards.
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 baked their own loaves and shared news. In 1919 the price of flour led to the Sette Giugno protests. Qormi, known under the Knights as Casal Fornaro, the bakers' town, is still the island's bread town.
