Cooking Authentic Maltese Bread - Maltese Food Bread Hobz recipe

[@VisitmaltaGozoComino]

Well Done :) You made us all hungry!

[@PaceCooksChannel]

Your welcome 🙏 keep the TRADITION ALIVE pass it on.

[@soniacoleman5247]

Cant wait to try it, ill let you know....

[@jack_knife-1478]

Can't beat maltese bread!!!

[@ihunt420]

This has given me the best results of any thar I have seen. I have now made this a few times and made a couple of changes, nothing big but found it helped. I put a table spoon of olive oil in the mix. 700g hard flower 100g strong wholemeal flower (Both put through a Strainer/Sieve to add air to the flower) 700ml water not 800. Olive oil wiped around the container to stop it sticking. When ready to shape I put it on a bed of flower like they do in the bakers to realy get it well flowered. I put a cast iron lid from my Dutch oven in the oven to get ready hot and then off I go lol. With this method I've found that I don't need to do so many folds.. Thank you so much for putting the time in to make this... its really been amazing 👏

[@yourblastyourblast3277]

OMG...Thank you so much for this recipe. I am Maltese Australian living in California. I now make Maltese bread every two days. My family and I are so in love with this recipe which is so Authentic. We have it with tomato paste , olive oil , olives...so good.....Nutella , Marmalade , and butter. It comes out perfect every time . I also make pastizzi! I am a real Maltese...lol

[@PaceCooksChannel]

Awesome great to hear! Pass on to the Chili Peppers next time you bump into them! Have you had a look at the pastizzi recipe?

[@yourblastyourblast3277]

@@PaceCooksChannel I actually went to Rogers Bakery in Malta and hung out with them for a couple of hours to learn how to make Pastizzi. I roll my dough a french technique way and it comes out even crispier all the way through. My cousins in Malta, who have tasted my Pastizzi, have told me that my Pastizzi is better than the Maltese version! I am beyond stoked about you teaching me the Maltese bread, as I was supposed to go to Malta for 6 weeks in June this year. So you brought Malta to me in California!

[@jenniferoconnor1584]

OMG!!!! I’m leaving for Malta after waiting 50 years to go back!!! The whole reason for going back is for this bread!!! Thank you my friend a million thank you!!!!

[@edwardciantar1033]

Hello from Canada! I made this bread today and just ate a couple slices with butter, it was heaven lol. I have to get better shaping it but the result was fantastic. Next time, I will make 2 larger loafs rather than 4 smaller loaves. For those of us in Canada, 250 Celsius is the equivalent of 482 Fahrenheit. The cooking time was only 45 minutes, had to turn off the oven because the bread was getting quite dark on the crust. Thanks Pat for this great recipe.

[@PaceCooksChannel]

Sounds great!

[@nicholaslead6016]

Pat, That is the best video I have seen! Thank you. I grew up in Malta in late 60's and I have never tasted bread like it. i bore my friends and family with tales of Hobz. Now FINALLY I''ll be able to make it 50 years later. Many thanks. PS Your kids have no idea how lucky they are.....!!!

[@PaceCooksChannel]

Most welcome! Glad I could help you keep the tradition alive!

[@nicholaslead6016]

Pat. Made the most fantastic Hobz!! Thank you very much, wish I could send you a video...

[@PaceCooksChannel]

@@nicholaslead6016 Fantastic!

[@Dmandamien]

Amazing! A little tweaking but its just like Maltese bread! I cant believe it! thank you so much! I cut out like 160 ml of water for it work. For the biga, I used 104 grams for bread flour from costco, 96 ml water, and 1/4 tsp instant dry yeast. I let it sit over night outside of the fridge. I reduced the amount of folding from 5 to 2 and i still get similar results (I dont think less than 2 will work because the dough will still be too watery). Cooked everything at 475F with tray of water for 15 mins, removed the tray, and cooked 30 minutes or so more in a convection oven. It's pretty much on point!

[@PaceCooksChannel]

Well done! It all is practice!

[@vibravoxa8631]

Thanks so much! I lived in Malta in the 70's and literally lived on Hobz with tomatoes and olive oil as a teenager. I am so happy to have an authentic recipe to try as I have dreamed about this bread!

[@PaceCooksChannel]

Most welcome! KEEP THE TRADITION ALIVE! pass on to family and friends! Let make this known to all!

[@bernadettefarrugia783]

Thanks so much. I appreciate your passion and dedication in getting the recipe to where it is. I made the bread, your steps were clear and my bread turned out beautiful. Elastic chewy and crusty. Your a legend. Thanks again

[@PaceCooksChannel]

Welcome enjoy!

[@sergio_p18]

Just tried it... unbelievable result! Thank you for sharing!!

[@felicityzerafa1941]

Wow that looks like real Maltese hobz.I am going to try your recipe hopefully will look like that.Thanks for sharing.

[@PaceCooksChannel]

I'm sure it will! If you follow our facebook fabge you will see many viewers have had just as good results from this recipe. Many have reduced water by 100ml to start until they get used to working with the wet dough.

[@felicityzerafa1941]

@@PaceCooksChannel Love to send you a picture of my bread it really come good.

[@kja9612]

Thanks Patrick. I made it and it was great despite my stuff ups. I would recommend watching the video a couple of times and taking notes. I halved the ingredients but made the mistake of baking one loaf instead of two.. Definitely a keeper.

[@anthonydarmanin]

Thanks for the video Patrick, I'm going to have to try it as I was born and lived in Birgu until I was 6 years old. We had a bakery a few doors from where we lived who made such delicious bread. I still remember the amazing aroma of this bread; have never smelled it again anywhere. I always take a whiff of fresh French, Italian or Sourdough but they never smell the same as the most delicious bread in the world, Maltese Hobz especially with vine ripened tomatoes, olive oil, olives, salt and pepper. What a meal!

[@rosettapstone]

Phenomenal. I've been looking for a good recipe and am excited to try yours out. Thank you for sharing the recipe for our traditional bread and all your efforts!

[@PaceCooksChannel]

Excellent suggestion!

[@anthonyportelli785]

Omg made your hobsa the other night. AMAZING, BUBBLY AND DELICIOUS !!!! It even tasted better than what we had in Malta. To make it even better we cooked it in our wood fired oven. Thanks for a perfect, flawless recipe.

[@PaceCooksChannel]

Thanks so much for the support - PLEASE KEEP SHARING with friends and Family! Keep the TRADITION ALIVE!

[@ginoharling4401]

Cant beat the Maltese bread. Bucherhops as always reminds me of home.

[@PaceCooksChannel]

Yep!

[@peterborgneal]

Did this for the first time today and it worked perfectly. Many thanks Patrick.

[@PaceCooksChannel]

Fantastic!! - please share this TRADITION with all your family and friends - no need to keep it a secret!

[@nickpace6612]

Thanks for all your work presenting this, nicely done and bread looks and sound great on cutting

[@PaceCooksChannel]

Thanks for the support - please share lets keep this Maltese Tradition up!

[@mareecamilleri1617]

Patrick thank you so much for taking the time to show us how to make the ‘perfect’ Maltese hobza! Really appreciate it! Can’t wait to try it 👍🏼👌🏼

[@PaceCooksChannel]

Most welcome - I hope you try it and get the same results. Its a hard beginners wet dough - but just keep focussed on the end goal - that delicious bread! Keep trying you will get it! I am not a professional at all - I'm not a baker by trade - just a hobbyist to get the Maltese Holy grail!

[@mareecamilleri3248]

Hi Patrick I’m elated! Tried the bread today, came out absolutely perfect! Exactly like a Maltese hobza! Can’t believe it. Thank you, thank you! If you were close by, I’d give you the biggest hug 😂👍🏼👌🏼

[@lillianphilp6547]

Made this today and turned out perfectly! Thank you so much for sharing

[@PaceCooksChannel]

Fantastic!! Please share with friends and family!

[@jellysurf6942]

This is the best cooking Chanel

[@PaceCooksChannel]

Why thank you!

[@jbrincat7871]

Finally I got it right!!! Thanks so much for your great video and recipe!!!

[@PaceCooksChannel]

Most welcome 🙏

[@thestealthymaltesefalcon]

Hi Pat, I really Enjoy your videos. I cannot wait until I can get over to Malta and check out the Homeland. Cheers from Canada.

[@Maltesegirl2012]

I used this technique but added 150g extra flour (but that has more to do with humidity type of flour etc) turned out incredible exactly like Maltese bread

[@PaceCooksChannel]

Wonderful!

[@lilianarisiottcopperstone9377]

First of all I must say that I could almost smell the aroma of your fantastic Maltese Bread recipe. It looks so nice and tasty, so thank you very much for sharing. I had a go with your Biga, it turned out quite runny but is actually very active. Can't wait now to try the bread recipe. Will keep you updated. From Malta: Grazzi ħafna u prosit.

[@PaceCooksChannel]

Thank you so much 😊

[@al578]

Simply Perfection, Keep it up!.

[@mareaborg2885]

Thanks Patrick, for your video. Great Maltese Bread. I viewed the video a few times and thought, I don’t think I can be bothered to keep turning every 45 mins. To be honest I’m so happy I did, my technic probably needs tweaking, but the crust reminds me so much of the Hobz from Malta. Thanks again for sharing.

[@philbiggs8965]

I've been searching for the trick to making this bread for years! We come home after every holiday in Malta and pine for this bread until our next visit, having bought a fresh loaf virtually every day during our bi-annual 3-week stay. I cannot wait to get my first starter on the go. So, a thousand thanks for this video! (if only we could get swordfish in the UK!)

[@erinrutter6971]

Just tasted my first loaf! grazzi ħafna for sharing your wisdom! It's turned out great

[@PaceCooksChannel]

Most welcome! Keep sharing with friends and family.

[@michaelborg3685]

Well done mate , that looks pretty good

[@PaceCooksChannel]

Thank you! Cheers!

[@markbourton6705]

I have done this recipe today and showed it maltese relatives looks fantastic its currently cooling and will be eaten shortly..thanks for the recipe we have tried to find a good one for a while now.

[@markbourton6705]

I can confirm this recipe is amazing it really does taste of Malta..so happy with the end result . Thankyou

[@PaceCooksChannel]

@@markbourton6705 its these kind comments that makes it all worthwhile to me. I have also been in long search for the right recipe - so I decided to find it myself! lol, Enjoy its the cheapest ticket to Malta to satisfy the appetite!

[@PaceCooksChannel]

Awesome Mark! Always good to have some Maltese judges!

[@nancyazzopardi7479]

Well done good job I want it to fo this for a long time thanks

[@PaceCooksChannel]

Welcome

[@barceltd]

Great video, perfect recipe and very good information, Thanks 🇲🇹

[@calypso22]

Prosit. Very nicely done. Thank you very much.

[@PaceCooksChannel]

Thank you kindly!

[@georgebaker860]

Looks good mate. I'll try this asap.

[@PaceCooksChannel]

Thanks for the support - tell all your friends the more people SUBSCRIBE and LIKE we get the more we share the love!

[@susanborst6314]

Thanks so much for sharing your video, I was so happy with the hobz. I usually go to Malta every few years, but haven't for a while. The bread is just like the one in Malta!

[@PaceCooksChannel]

Glad you enjoyed it!

[@treborbeats]

You made me buy a mixer/dough kneader for the first time in my life lol :) cant wait to try this !! keep the recipes coming man!

[@PaceCooksChannel]

Awesome! Thank you!

[@yeshuasfriend]

Yes it looks legit to me, we lived in Vittoriosa and my hubby would get the hobz every morning-delish!!

[@PaceCooksChannel]

It's Legit try it for yourself! My mum is from Vittorisoa! Good Luck!

[@joanneconti-piriz1053]

Excellent! Ill try it this week. Question. The rest of the dough, that you put back into container, did you bake it that same day?

[@carmenjoiner9472]

Hi Patrick I purchased a yeasts block it looks like a paste from a local italian deli. Can I use this? If so how much? Carmen

[@PaceCooksChannel]

@@carmenjoiner9472 I guess so I have a go!

[@KoaNation]

Hello, quick question for you, please - if I were to bake this as 4 smaller rolls, rather than 2 bigger ones, would I need to reduce the baking time? If so, what do you recommend? Thank you!

[@KoaNation]

Also, can you cook all 4 smaller rolls at once or do you not recommend?

[@margaretbugeja3872]

Thanks again can’t wait to try this out

[@PaceCooksChannel]

Good luck!

[@catherineferrie7265]

Hi, trying you recipe today, looking forward to trying the finished product. Can you tell me what you do with the dough you cut off and save, did you put in in the jar with the bugs and do you feed this? Where do you store it? Does it need to be used next day? Thanks Cath

[@alfredvella7928]

That is perfect you made my mouth watering. Thank you. Alfred from Victoia

[@louisepace7606]

Hello Louise from Sunny Malta. I was watching your video to make authentic Maltese bread. I must say hats off to you cos your bread came out really nice and even from this distance I could taste how yummy it must be. Since I am going to try doing this bread (already started my Biga) Since I don’t have a container with lid to let my bread proof in what else can I use instead please? Thank you. keep up your good work.

[@PaceCooksChannel]

Thank you! Maybe a bowl with cling wrap?

[@louisepace7606]

Pace Cooks Channel Thank you for answering my. question much appreciated. I just realised we have the same surname.

[@neilcassar8899]

I made this on Friday night and the taste was absolutely perfect. Just like in Malta. I struggled with the shape though. It didn't rise that well and came out 50% flatter than hoped. Almost resembled a ftira. Any advice please, Pat?

[@PaceCooksChannel]

Try shaping just before you put in oven and put in oven with steam it should rise. Also other have had better luck reducing the water by 100ml. Good luck.

[@jeffsims704]

This recipe is amazing, thank you so much. I have been visiting Malta for over 40 years and dream of eating this unique bread from year to year. My recipe was very wet, more than yours in the video. I used strong bread flour, perhaps this was the reason. I will reduce the liquid next time, but am not sure by how much. Also If I wanted to make two family loaves from this recipe rather than four smaller ones, how much longer should I cook for please. Again thank you so much ! Best wishes, Jeff

[@PaceCooksChannel]

Wonderful! about same time just keep an eye on it though.

[@doloresdunn5969]

Thanks, that looks awesome!

[@PaceCooksChannel]

Your welcome, thanks for your support! Hope you give it a go! Share the recipe let’s get as many likes an subscribers to this video and get ranked as the Number 1 video for Maltese Bread!

[@kerrymifsud301]

I have baked half the mix on Wednesday. Just perfect. Now I have the other half that I left in the fridge. Do I bring that to room temperature before shaping into loaf and baking?

[@PaceCooksChannel]

I usually take out of the fridge 30 min before and shape last minute on tray just before baking!

[@kerrymifsud301]

@@PaceCooksChannel I made ftira with the second batch and had hobz be zeit for lunch . Absolutely awesome. reminds of summer in Malta.

[@kyliecurcuruto4363]

Can't wait to try this. If I bake one loaf will the mixture be good in the fridge for a further day for the 2nd loaf? Will I need to maintain it?

[@PaceCooksChannel]

Absolutely!

[@screwloosebruce]

Hi Patrick, many thanks for sharing the recipe. I've just made the biga and it seems very heavy and can't imagine how that would loosen up. Is that ratio of 2 flour to 1 water correct?

[@PaceCooksChannel]

Watch the Biga video on the Pace Cook Channel.

[@HyuksTraviesa]

looks and sounds legit, will give it a go this weekend :)

[@PaceCooksChannel]

Hope it’s legit too!

[@MikeY-mx3cy]

Good job you nailed it pat, do you know how to make ftira.👍🏼👏👌

[@PaceCooksChannel]

Mike stay tuned I'll post something up soon. Thanks for the support!

[@joanne744]

Hi Jason, I made your bread twice this week. My husband, daughter and granddaughter, loved it. My problem is very hard to shape, I am tempted to put more flour and then cooking it is there anyway I can bake it without getting so dark and so hard a crust. If you could help me out because I’m not an instinctive cook and followed you video step by step. The taste is great. Thank you.

[@PaceCooksChannel]

It’s Patrick by the way! 😂 try leave half the dough in the fridge overnight and shape it cold just before you put into oven. Different flours have different results. Are you using 00 flour?

[@neilcassar7931]

The bread looks amazing, just like I remember. How do you make the biga? Never heard of it in baking, even though I’m not much of a baker. Would love to find out.

[@PaceCooksChannel]

Look up Pace Cooks Channel there is a Biga video.

[@mariafalzon6712]

Hello Patrick, Thanks for this. Two questions - can I use strong bread flour instead of plain or 00, and do you leave the oven on when you have the door ajar?

[@mariaconnolly5307]

Thanks mate great video

[@PaceCooksChannel]

Thanks so much for the support - hoping we can make this the No#1 Maltese recipe video to go to!

[@suzh4639]

I have been waiting for a home recipe for this bread, thank you Im looking forward to trying it. When I tried it in Malta it was amazing.

[@PaceCooksChannel]

So have I - that is why a few weeks ago I said enough is enough and I started experimenting with different breads and dough and watching countless videos of old Maltese bakers and seeing if they let any secret spill. I'm sure I'm not 100% accurate but its pretty darn close! Let me know how you go. Pass it on lets make this recipe available to as many people we can - by subscribing, liking and sharing! Surely we want our fellow citizens to be able to bake a bread that reminds them of home!

[@suzh4639]

@@PaceCooksChannel Its in the oven as we speak, it all went very well so far so good..!

[@PaceCooksChannel]

@@suzh4639 let me know how it turns out!

[@suzh4639]

Pace Cooks Channel great result.. wish I could send pic, lovely open crumb great crust.. 👍🏻

[@PaceCooksChannel]

Yep not sure if you can post pictures on KZbin?! Sorry! I trust it tasted great!!!

[@brian8616]

This guy has the best authentic recipe that’s the bread we ate in Malta as kids not what other guys have . Well done Q:250c ?

[@duncang1458]

Hi. Brilliant vid. After trying (and failing) with other recipes, after following yours the bread came out perfect. Thanks. Just a quick question please: I've put half the dough in the fridge for use the following day. When I come to use it after it reaches room temperature, can it be shaped and baked then or would there be more of the folding required before doing so?

[@PaceCooksChannel]

Good luck mate! you will get it!

[@PaceCooksChannel]

By the time the oven is heated and and the steam is going it will be ok to put in the oven

[@duncang1458]

@@PaceCooksChannel Thank you. :-)

[@jeffsims704]

Thanks so much for this. If I wanted to make two large family loaves instead of four small and use all the mix in one go, how long in the oven please. Many thanks, Jeff

[@PaceCooksChannel]

You will save to experiment with this yourself - i find the larger ones don't rise as much.

[@stuforbes3967]

Trying this today, made my starter on Weds so should be OK, fingers crossed.

[@PaceCooksChannel]

Good luck mate! I have faith in you!!!! Let me know how it all goes!

[@stuforbes3967]

Well, not quite as planned. Followed to the letter but turned out too "wet". Going to have another go tomorrow,more flour? , I will not be beaten.

[@PaceCooksChannel]

@@stuforbes3967 mate keep trying will vary with different types of flour. I would not add much more flour dough will end up too dense. The dough as you can see in video is sticky and wet up until the end before cooking you need it about this consistency. When I was experimenting with the proportions I found this to be the sweet spot otherwise it will be too heavy and dense and wont get many air pockets captured in the final bread.

[@stuforbes3967]

@@PaceCooksChannel Many thanks, keep trying to reply but getting kicked out!!! Flour I used may have been old stock, trying again now with fresh flour ;-)

[@stuforbes3967]

By George he's got it :-)

[@marybusuttil9907]

How did you make the mother please? It really looks so good.

[@PaceCooksChannel]

Look at my other video! kzbin.info/www/bejne/nXTTqamZarOditU

[@EnglishmaninMalta]

looks good i will give it a go !! you really made the old style bread why don't you try and make fitra.... I start cooking maltese again .. you got some great views ..Shame your subs did not go up ??

[@PaceCooksChannel]

Thanks! I know would be great if more people subscribed I guess they don’t have a KZbin account!

[@EnglishmaninMalta]

@@PaceCooksChannel yes i know it happens to me, i got a few videos with biggish views but still only nearly 4000 KZbin is strange, i subscribed anyway good work !!

[@Music2MyEars0]

Looks amazing, we are definitely going to try this. I’ll make the starter today, then the bread tomorrow. How long do you think I could keep the new starter in the jar before I bake more bread again?

[@PaceCooksChannel]

I'm doing a video on the starter today as there have been lots of questions. My starter is now about a month old. Keep feeding it.

[@annemarierandon9427]

Hi Patrick , I tried the Maltese bread and it tasted really good, the only question is why did it not rise much like yours?

[@PaceCooksChannel]

Check to Biga if it’s active.

[@derrenvella-landscapesofma2066]

well done bro!!!

[@joanneconti-piriz1053]

Excellent! Ill try it this week. Question. The rest of the dough, that you put back into container, did you bake it that same day?

[@PaceCooksChannel]

Put in fridge and cook next day!

[@carmencamilleri5148]

Thanks for sharing i tried it and came out good i have question the starta how long can u leave it in the jar and where would u store it thanks again

[@PaceCooksChannel]

If you leave it in fridge and feed it it should be active. Before you use again get teaspoon of Biga in a cup of water it should float. If not add a half teaspoon of yeast and try again next day. Biga should float in water.

[@tristaelliott8365]

Heya I just wanted to say thanks for this recipe. Its really good. We moved from Sydney to Geelong and there's no such thing as Maltese anything here. This is the best. Can I ask, can I fridge the dough after all the folds and bake the second half the next day?

[@ddmcgrue9113]

Hi Trista, I read in someone else’s comment that he put his other two loaves in the fridge so I would assume you could fridge the dough. I’m a noob on this though so don’t take my word verbatim. Best of luck :)

[@judithtee8086]

Just a tip if you're ever travelling up to Melbourne, do some shopping aroumd Sunshine and you'll find some Maltese specialties!

[@edcomfort2466]

Hi Patrick Biga worked- can you leave folds hours between each -going to be hard to be available every 45 mins.... ? Is the portion of dough you put into biga considered its feed for the day? Thanks

[@PaceCooksChannel]

Yes and Yes to both questions.

[@chrislucassi4629]

Hi Patrick, Do you have to feed the biga starter, or do you leave it for the first 48 hours and then feed it daily?

[@PaceCooksChannel]

Does not really matter I leave it though for 48hrs with no feed generally.

[@mareecamilleri3248]

Patrick Pace can the dough be prepared for the next day? Meaning baking it next day? Or won’t it taste the same? Thanks

[@PaceCooksChannel]

Yes definitely. I’ve kept for 2 days in fridge and baked it!

[@hmarillejla7]

Is the stretching important? Can I do without it? Pl info me as i would like to try this.

[@jaymiebuhagiar6350]

Thanks Patrick, if I use a sourdough starter instead of biga, do I just leave out the instant yeast in the bread recipe?

[@PaceCooksChannel]

Thanks for your comments. As per the recipe i just yeast also. it is a heavy wet dough and I believe it needs the extra yeast as well as the Biga to get it to rise.

[@cathiegrima8412]

Thanks so much for your recipe - finally a thick crusty Maltese bread recipes that works every time. My nanna too used to use starter and yeast to make hers but hers had the hard work of manually kneading which I could never master. My Bread always turned out too dense. Yours is much lighter. Just wondering if you are not baking all the dough the same day can you store it the fridge and use it in the next few days. Only 2 of us so only 1 loaf is enough. l had left half out overnight and next morning it was bursting from the container. I had trouble getting it out then when I went to bake it I must have wrecked all the bubbles cause it was too dense. Any suggestions for storing and using your dough.

[@PaceCooksChannel]

First of all thanks for the kind words and support. I usually cook half and leave half in fridge for next day. I store in a clip lock 5L container should be ok. Keep baking look forward to seeing your result! Good luck.

[@TheSlayre45]

@@PaceCooksChannel When you use the left-over dough the next day, what steps do you have to take before baking? Does it have to sit out of the fridge for long and do you have to let it prove again before baking? Thanks so much.

[@PaceCooksChannel]

I usually leave it out of fridge for about 45mins. I get the oven ready and once it hits 250 degrees celsius I then shape the dough and put straight in the oven. I don’t really prove prior the bake.

[@winter_1429]

Hi Patrick... First test today... Smells yum! Yet to taste!! Found the outside was quite burnt. Maybe less time or lower oven temp next time?? Also wondering do you let leftover dough come back to room temp before baking? Thanks so much!

[@PaceCooksChannel]

Everyone has different ovens you will need to get know yours. Maybe less time. I leave in fridge over night and take out out when I am preheating oven. I leave in container until oven is ready. I then prepare dough and put straight in. Good luck with it! Keep sharing.

[@winter_1429]

@@PaceCooksChannel Just cut up the first loaf... Delicious! Thanks for the reply... Will have another go!

[@PaceCooksChannel]

@@winter_1429 please post photos to Pace Cooks Channel on Facebook.

[@winter_1429]

@@PaceCooksChannel I'm not on Facebook but can send you a photo...

[@NancyCiantar]

Can you tell me what temperature to cook the Maltese bread in a gas pizza oven and how long to cook the bread for

[@victorgauci6717]

I have enjoyed that but what is Bigger? and were can I get it please 🇲🇹🇦🇺

[@PaceCooksChannel]

There is a separate video on the BIGA - its like a starter

[@kimyendegabriele4501]

Hello. I have mature sourdough starter ready in the fridge to be refreshed for baking. Instead of using Biga, can I use my 100% hydration sourdough starter and how much should I use? Thank you in advance. I'm married to Maltese, trying to make some Maltese breads for him. 😃

[@PaceCooksChannel]

Yes you can

[@smithysmith6988]

Hi Patrick, we attempted this recipe today for the first time using a biga we made 2 days ago. The biga itself was not as runny as yours seemed. That said we used it for the bread recipe anyway and when we poured the dough out onto the floured bench it was VERY runny. We could not make it into a nice round shape like yours. We added heaps of flour to attempt it anyway despite knowing it was probably a bad idea. Also in comparison to your quantity, we only managed to get 2 breads from it not four. No idea what went wrong. Any suggest what could have gone wrong. It’s currently in the oven and looking more like a flat-ish ftira without the hole in the middle. Haven’t got high hopes for taste but hoping it’s at least edible. Help please.

[@PaceCooksChannel]

Maybe make sure you had the right quantities. Are you using 00 flour?

[@smithysmith6988]

Hi Patrick, we used plain flour. As far as I know we used the right quantities. The only thing I’m concerned about is the sensitivity of our regular kitchen. Would you know what the teaspoon equivalent is to the measurements? Also it may be the fact that the biga was very dry, it was basically a dough unlike yours. We’re going to try attempting it again with a runnier biga and see if that helps. Thanks again!

[@Michael-rh7ie]

olive oil and consarva and perfection !

[@PaceCooksChannel]

Perfect!

[@kerrymifsud301]

Patrick how would you store leftover bread that hasn't been devoured the first day?

[@PaceCooksChannel]

I wrap up in a tea towel and put in a sealed container.

[@sandrogrima]

Hi Pat, thanks for the video. Question: you state that this is an 80% hydration recipe but 800G to 800mls is actually 100% hydration. Now i know you added 200g of biga but biga itself is super hydrated (pours out of the jar. What am i missing?

[@PaceCooksChannel]

Well maybe it’s not 80%.

[@PaceCooksChannel]

Many viewers have used 100ml less water with better luck.

[@antoinetteportelli4100]

Is it possible to do it by hand without a mixer?

[@antoinetteportelli4100]

Also when you leave door ajar do you leave the oven on or off?

[@PaceCooksChannel]

yes

[@PaceCooksChannel]

@@antoinetteportelli4100 off

[@JohnA0009]

Can you please tell me what size container you use for the dough in your video? 5 liter? Thanks

[@PaceCooksChannel]

5L

[@melp9884]

The closest one to maltese traditional bread 👍

[@TheAudaciousAdventurer]

Hey bro, you said it’s 80% hydration but it’s 800g flour to 800ml (g) water which would make it 100% hydration? Or am I mistaken? Biga is just on its second day of fermenting after a feed earlier although I did scale down the Biga recipe by a factor of 3 to make around 200g worth and used rye flour for the preferment lol.

[@PaceCooksChannel]

Well techincally there is also 200g biga also! Anyway its just as the recipe says. People have been cutting back the water due to consistency which depends on flour.

[@TheAudaciousAdventurer]

Pace Cooks Channel but the Biga is around 50/50 water/flour ratio so cancels the addition of Biga out in terms of hydration of the dough 😉 The dough feels amazing btw.. I’m just waiting on my third stretch and fold and it looks bang on like yours 👌🏿👍🏿 If they need to cut back on the water they probably haven’t reached the best gluten development they could in their dough before bulk fermenting I think personally.

[@markzammit7392]

Congrats for the recipe, did it twice already...followed your steps carefully. However i do not get as much bubbles as you do inside and the centre is much more compact/heavier than yours... any help appreciated to resolve this issue..greetings from Rio de Janeiro

[@PaceCooksChannel]

Make sure your bugs and yeast is active . Keep trying. Maybe leave dough overnight before cooking to help it ferment better. Wow Rio de Janerio!!! 😎

[@laurabonett3860]

What should I do if I have dry active yeast (not instant)?

[@chrislucassi4629]

Can someone please tell me the conversion from cups to grams? Are you using Australian cup sizes?

[@kerrymifsud301]

So I have started making the dough this morning. I made the biga on Tuesday. I have done a half mix as my mixing bowl is small. At first 45 minutes the dough is runny. Ie can't pick.it up. Any suggestions or do I just hold my breath till the end

[@PaceCooksChannel]

Sounds about right - give it a few folds and stretch as per video. Keep putting your hands in water - it will eventually over the time start to come together, you can increase intervals to 1 hr also. Make sure its in container of sealed bowl in your intervals. If its still really too runny to handle leave in container overnight in fridge. Note will be a very wet loose dough and the scrapper will help you. The water on you hand helps it less stick. Good luck! Let me know how you go!

[@kerrymifsud301]

The dough still worked. Was a bit heavier then it should have been but devoured by all. Today making again as have just bought a new mixer. It is looking awesome. The plastic container is full to the top with dough.

[@gracemagro3333]

well done perfect from xaghjra Malta

[@PaceCooksChannel]

Grazzi! Glad you loved it! Please pass on to all your family and friends!

[@kairrma]

can i freeze the dough

[@annemarierandon9427]

I want to prepare the Biga but I only have Instant Pizza Yeast. Will that work for the Biga?

[@PaceCooksChannel]

Im not 100% but if it was me I'd give it a go I'm sure it will come out fine.

[@u01ijm7]

I am think your hydration is a lot higher than 80% mate. With 1:1 flour to water in your main dough you are 100% and only reducing it a bit with the starter.

[@PaceCooksChannel]

Maybe there is the biga and additional flour added when dusting.

[@PaceCooksChannel]

I'm not an expert by all means mate!

[@keepshift8477]

Which flour do you use please?

[@annafarrugia4244]

How do you do the 'Starter' please? Thank you.

[@PaceCooksChannel]

Please look at Pace Cooks Channel the Biga recipe is there! Its also written in the description here. Here is link kzbin.info/www/bejne/nXTTqamZarOditU

[@gilbertcordina]

Oven with fan or too and bottom?

[@PaceCooksChannel]

Top and bottom fans

[@marycassar5172]

what was the first ingredient you put in please

[@PaceCooksChannel]

Its the Biga or starter I will post a video on this. But ingredients are in the description.