Bread & pastries / RICETTI
Maltese sourdough bread
A crusty Maltese loaf with an open crumb.
◷ 360 min / 10 servings
Method
- Mix flour, water and starter. Rest 30 minutes, then work in salt.
- Cover and ferment for 3–4 hours, folding every 30 minutes during the first 2 hours.
- Shape a round loaf and place in a floured proving basket. Prove for 1–2 hours until puffy.
- Heat oven with a covered cast-iron pot inside to 240°C, or 220°C fan. Turn loaf onto paper, score and carefully lower into the hot pot.
- Bake covered for 25 minutes and uncovered another 20–25 minutes. Cool completely on a rack.
✳ From the kitchen
Sourdough timing depends on temperature; time excludes feeding the starter.
Tradition reference
Malta National Inventory · The culinary art of ftira ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.