Bread & pastries / RICETTI
Maltese semolina bread
A rustic fine-semolina loaf made with sourdough.
◷ 420 min / 10 servings
Method
- Mix semolina, flour and water and rest 45 minutes to hydrate the semolina.
- Add starter and salt and knead for 8 minutes. Cover and ferment 3–4 hours, folding three times in the first 90 minutes.
- Shape a round loaf in a semolina-dusted basket and prove 1–2 hours until puffy.
- Bake in a preheated cast-iron pot at 240°C, or 220°C fan, for 25 minutes covered and 20–25 minutes uncovered. Cool on a rack.
✳ From the kitchen
A historic Maltese bread name, adapted for a modern home oven. Fermentation time varies.
Tradition reference
Kliem u Storja · Historical Maltese foods and semolina bread ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.