It goes without saying that I have gotten a little behind on my bread blog work—technical difficulties mostly having to do international travel to Eastern Europe, but also with nearly losing a cell phone, lacking appropriate device chargers, and lastly, Charter’s decrepit modem that quietly expired while we were out of town on the graduation trip.
I am proud to say I am now back in the country, back online, AND, back in the kitchen. As we pack to move to New Orleans next week, the bread making supplies shall be assembled in the final box. I have many loaves to achieve between now and next Wednesday.
But first, a brief recap of the glorious travels—and to pace myself, I’ll do one country per post this week, starting with Czech Republic. Prague was absolutely breath-taking:
Even though it was chilly and raining most of the days there, the botanical gardens were blossoming and roses lined the gardens surrounding the castle.
This takes curly fries to a new dimension. Looks like something I might have found at the Minnesota State Fair.
Surprised by fireworks on a walk home along the river!
Another surprise– Prague has a replica of the Eiffel Tower on a hill. We hiked up there to take this old-timey picture. Paris of the East, indeed.
Survivors of communism memorial statue– eerie.
S
We stayed in the Lida Guest House, which I totally recommend– it was a great value, close to the metro and walkable to everything downtown– and the owners were precious. So kind and gracious as hosts, offered a great breakfast each day! The guest house is up on a hill, in a quiet neighborhood, and the view was spectacular.
We spent two days in Prague before heading to the south east corner of Czech Republic, Brno– which I’ll post on next time. As fun as it is to travel, there is nothing that compares to one’s own kitchen and making your own bread.
Rosemary Flax Baguette
Adapted Healthy Bread in Five Minutes a Day
Recipe makes approximately 2-3 baguettes
1/2 cup ground flax seed
4 cups whole wheat flour
4 cups all-purpose flour
1/2 cup wheat bran
1.5 cups of sourdough starter
1 Tbsp kosher salt
3.5 cups warm water
1/2 cup olive oil
3 Tbsp fresh rosemary, minced
1 egg white (for the egg wash, only needed when baking)
First, mix the dough. In a 5 qt bowl or dough bucket, mix the flaxseed, flours, wheat germ, and sourdough.
Next mix in the warm water, olive oil, and rosemary.
40 minutes later, mix the salt in like 10-20 mL of water.
Mix using a wooden spoon. No need to knead.
Cover the dough and let it rise for 2 hours on the counter or in a warm, not drafty place.
You can use it right away, form into a baguette and proof for another hour, or refrigerate the dough for up to 2 weeks.
When you’re ready to bake, use the following steps.
Remove the container from the fridge and dust a little flour on the top of the dough.
Pinch off a ball about the size of an orange and form the dough ball by stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn on each side.
Form the ball into a baguette shape. See the notes for an easy technique.
Let the dough rise on a flour dusted surface for 40 minutes.
After 10 minutes, turn the oven to 450, place one rack in the middle of the oven, and place a metal broiler pan on the bottom shelf.
Place a pizza stone on the middle oven rack to heat.
Using a serrated knife, cut diagonal slits in the dough.
Whisk an egg white in a bowl and brush it carefully over the top of the bread.
When the oven is hot and the bread has risen, slide the dough onto the pizza stone and pour 8 oz of water into the broiler pan underneath the dough.
Bake for 25 minutes.
Cool the bread for at least 10-15 minutes before slicing.
I’ve decided to also chunk the interim haikus by country:
#138 May 18
Signatures on white
paper, with bank numbers moved,
gives us our first home.
#139 May 19
We flew past a day
on the calendar, time moves
faster above it.
#140 May 20
Rain drops kiss the rose
petals, more pink next to the
darkened stone castle.
#141 May 21
Paris of the East,
Prague, you are a city with
towers in the hills.
#142 May 22
Words made only of
consonants- c’s, n’s, v’s, r’s-
how does one speak Czech?
#143 May 23
Brno, vinetenkos,
and men standing on their heads
in love at Pegas.
#144 May 24
Judging science fairs:
a microscope on how fair
children’s lives are not.
I can’t remember if I’ve already said it or not, but congratulations on your graduation! Prague looks wonderful – I’m ashamed I’ve never been – and I’m looking forward to your other posts. Great bread too! I’m getting the Tartine bread book, in fact, because your bread always looks so delicious. I owe it to my starter, poor thing.
Yes, I am thrilled to hear you will be getting the Tartine book! The first, or third? Both are excellent– but the third goes into more sprouting methods and use of ancient grains. Either way, the method is what counts, and I can say with candor that it COMPLETELY revolutionized the way I make bread. Every recipe I’ve made since, Tartine or not, I’ve borrowed elements from the method, and my breads are 10 times better than they ever were. And, paradoxically, it’s easier too. There is genius in its simplicity. I hope you do go to Prague, what a fantastic vacation destination!
Tell me more about Haiku #143! I love this entire post so much, with its photographic and written images of such beautiful people, places, and bread 🙂 The rosemary brings me back to the heaps of free, giveaway rosemary that I recall seeing piled in many people’s front yards on Queen Anne Hill in Seattle, thanks to it growing so prolifically in that climate.
We happened to have dinner at Hotel Pegas on an evening when there was a raucous bachelor party in full swing. One guy pushed up into a full handstand at their table, I was so impressed!
Thanks for satisfying my curiosity 🙂 Goodness gracious, what a marvel to behold! I too would be quite impressed, knowing what strength and balance it takes to pull off a handstand.