We lived in Maida between 1973- 1976, the Baker came every evening and sold what was called black market bread ( still warm) 4cent 5mills a loaf FANTASTIC
Thank you for sharing your lovely story. I remember the dusty bakery on the street of Malta and my husband who used to spend his ever summer holiday in 60´s told me the similar story about baker knocking the door early morning calling Ħobża!
Thank you very much for your kind comment. I miss visiting Malta and came up with recipe, so I can make it in UK. It would love to eat real Hobz biz zeji in Malta soon.
Hi there, not sure what your name is, as I like to address people by their proper name. I myself have been baking sourdough bread since covid but I also do try my own recipe ideas and other easy bread recipes I come across. Anyways, I myself am Maltese and I find it quite interesting that you like the Maltese bread and can actually make it. The Maltese bread, is made partly from a previously prepared batch of dough. I can see that you replicated that process in a fashion when you prepared the first part of the dough and left it to proof for 12 hours or that was an autolyse? I'm not quite sure, the process works and that's what is important. The ortentic touch, of the loafs touching one another is typical of Maltese bread. Brilliant, one to try next.. Thank you...
Hi, I am Sakura from Japan. I visited Malta many times in last 35 year. I remember the old small bakery only baking Maltese bread or Ftira, but now the bakery is gone and I can only find the bread in the supermarket. The bread in not the same as I remember. I will visit Malta very soon and I would like to know where is the good sourdough bakery who bakes the bread that I used to taste. That is why I wanted to make Maltese bread that I used to enjoy. Let me know if you can recommend good bakery in Malta.
Hello Sakura, my name is Joe, I am pleased to meet you even though on your channel. I actually live in the UK too, Liverpool, on and off since 1983. The family and the Maltese people say that there is a particular place, a bakery in Hal- Qormi that does the best ortentic traditional Maltese bread. I also recomant that when you are there ask the local people as they are more in the know. I hope that helps...
I will be very glad to make some video of Malta 😊😊 It’s a beautiful country and I love blue sea and of course delicious food! Including Pea cake and cheese case! 🤤🤤
Hello! Thank you for the question. I can’t remember how many times I did stretch and hold but I did it every 45minutes until it becomes double size. The last one was coil fold. I am actually visiting Malta right now and searching traditional Maltese bread. It is very hard to find the old fire oven bakery. I will make it to video when I return UK.
Thank you for your very kind comment!! I’m made several Shokupan recipe in my channel but I’m trying another Shokupan,Japanese milk bread using stiff sourdough starter. I shall up lord it in next few weeks. Thanks
@@BuzzKitchen I’ve been baking bread for about 5 years now (Russello Bio (Sicily), Einkorn, Kamut, Tumminia (Sicily) and it’s the first time I succeed baking Hobz with your recipe :) I’m also a member of Je Fais Mon Pain au Levain and mentioned your lovely video to all the members
I see that the loaves are cooked together on parchment paper on a backing pan. Can they be baked on a baking stone on individual sheets of parchment paper? Is it important that they merge together on the sides when they rise and then bake in the oven?
Hi there, thank you for your question, I cooked the load together because that I saw how the baker do in Malta. THe side of bread is always stick together like that. But of course you don't have to put side together. In Malta, they do not score the bread. Happy baking!
Hi Anthony, Thank you very much for your comment! I am so glad to hear from Maltese person and you liked my recipe!! I made sourdough starter from only rye flour and water. please see my video showing making the sourdough starter. It took me about 5 days until the starter become ready to bake a bread. th-cam.com/video/xq9H9515rtk/w-d-xo.html
We lived in Maida between 1973- 1976, the Baker came every evening and sold what was called black market bread ( still warm) 4cent 5mills a loaf FANTASTIC
Thank you for sharing your lovely story. I remember the dusty bakery on the street of Malta and my husband who used to spend his ever summer holiday in 60´s told me the similar story about baker knocking the door early morning calling Ħobża!
Wow. I give you full points for this recipe! I could eat Hobz biz zejt everyday. Greetings from a Maltese!
Thank you very much for your kind comment. I miss visiting Malta and came up with recipe, so I can make it in UK. It would love to eat real Hobz biz zeji in Malta soon.
@@BuzzKitchen I am sure your hobz biz zejt is as good as the ones we make in Malta!
This is proper Maltese bread, thank you.
Thank you very much! I’m so glad you think it is proper one😃
Hi there, not sure what your name is, as I like to address people by their proper name.
I myself have been baking sourdough bread since covid but I also do try my own recipe ideas and other easy bread recipes I come across.
Anyways, I myself am Maltese and I find it quite interesting that you like the Maltese bread and can actually make it.
The Maltese bread, is made partly from a previously prepared batch of dough. I can see that you replicated that process in a fashion when you prepared the first part of the dough and left it to proof for 12 hours or that was an autolyse? I'm not quite sure, the process works and that's what is important. The ortentic touch, of the loafs touching one another is typical of Maltese bread.
Brilliant, one to try next.. Thank you...
Hi, I am Sakura from Japan. I visited Malta many times in last 35 year. I remember the old small bakery only baking Maltese bread or Ftira, but now the bakery is gone and I can only find the bread in the supermarket. The bread in not the same as I remember. I will visit Malta very soon and I would like to know where is the good sourdough bakery who bakes the bread that I used to taste. That is why I wanted to make Maltese bread that I used to enjoy. Let me know if you can recommend good bakery in Malta.
Hello Sakura, my name is Joe, I am pleased to meet you even though on your channel.
I actually live in the UK too, Liverpool, on and off since 1983.
The family and the Maltese people say that there is a particular place, a bakery in Hal- Qormi that does the best ortentic traditional Maltese bread.
I also recomant that when you are there ask the local people as they are more in the know.
I hope that helps...
@@guze9557
Than you for your information. I’m so looking forward to trying real Maltese bread!
Enjoy Sakuraand, if you can perhaps make a little video on your time there, it will be fantastic to watch I am sure.. I miss it when I'm here...
I will be very glad to make some video of Malta 😊😊 It’s a beautiful country and I love blue sea and of course delicious food! Including Pea cake and cheese case! 🤤🤤
Hi there amazing video on the best bread in the world !! Do you do 4 sets of stretch and fold and 4 sets of coil folds ? Thanks
Hello! Thank you for the question. I can’t remember how many times I did stretch and hold but I did it every 45minutes until it becomes double size. The last one was coil fold.
I am actually visiting Malta right now and searching traditional Maltese bread. It is very hard to find the old fire oven bakery. I will make it to video when I return UK.
Love the video, could you please add a recipe to make this with just sourdough starter.
I have tried but it has failed 😞
I will put the link to the video how I made my starter. I hope this will be the help.
th-cam.com/video/xq9H9515rtk/w-d-xo.htmlsi=C8BZEj8qICQxydiw
Can i have a bread or some bread recepies from your country...thus maltese one looks delicious i will try ...thanks ..well done
Thank you for your very kind comment!!
I’m made several Shokupan recipe in my channel but I’m trying another Shokupan,Japanese milk bread using stiff sourdough starter. I shall up lord it in next few weeks. Thanks
Many thanks indeed
Great recipe! 😊
Thank you very much for your kind comment. I do miss the bread, I must visit Malta very soon!
@@BuzzKitchen can send you pictures if you like - today in used your Method 1
@@BuzzKitchen I’ve been baking bread for about 5 years now (Russello Bio (Sicily), Einkorn, Kamut, Tumminia (Sicily) and it’s the first time I succeed baking Hobz with your recipe :)
I’m also a member of Je Fais Mon Pain au Levain and mentioned your lovely video to all the members
It’s on FaceBook
@@drmichaela.riccioli4147 Thank you for recommending my recipe!! I’m so glad it helped your baking. I will look your Facebook feed.
I see that the loaves are cooked together on parchment paper on a backing pan. Can they be baked on a baking stone on individual sheets of parchment paper? Is it important that they merge together on the sides when they rise and then bake in the oven?
Hi there, thank you for your question, I cooked the load together because that I saw how the baker do in Malta. THe side of bread is always stick together like that. But of course you don't have to put side together. In Malta, they do not score the bread. Happy baking!
Well done I'm maltese and I really like your recipe. One question though, where do you get sourdough flour to make the start?
Hi Anthony, Thank you very much for your comment! I am so glad to hear from Maltese person and you liked my recipe!! I made sourdough starter from only rye flour and water. please see my video showing making the sourdough starter. It took me about 5 days until the starter become ready to bake a bread. th-cam.com/video/xq9H9515rtk/w-d-xo.html
@@BuzzKitchen thanks a million and again well done
Hi, how many % of protein in flour do you use?
I used Canadian strong flour I bought at Waitrose supermarket in Uk. It has 15% protein I believe. Good luck, let me know how your bread goes.
Forgot the olives😊
Oh!! Olives!! Thank you!
こんにちは(*ﾟｰﾟ)v
焼きたてのパンに野菜たっぷりのツナ！
美味しそうですね！食べたくなりますね！🍞(*ゝω・)ﾉ♥
このパン 本当に焼きたかったんです。 やっと念願がかないました。