How I baked Czech bread in Angola


Do you know what they say "bread said, the biggest slice"? So that's exactly my case with bread in Angola. When I was still living in the Czech Republic, I didn't like bread very much and I preferred to reach for a bun or a croissant. Bread came to me so ordinary and I didn't like slicing it :-) Sometimes I wonder if it was my annoyance or that I simply had a choice. The truth is that in Angola, my good Czech bread started to run out. The white buns and the ages that are baked here began to fade, and I longed for bread with butter and chives. Cumin over gold Again, the internet and facebook helped me, where I joined a group of enthusiasts who baked bread at home. I started to find out how the bread is baked and found out how lengthy, demanding and complicated the whole process is. It was a challenge for me. A great search for rye flour for the production of yeast and other ingredients, such as various types of flour, spices and nuts, began. Rye flour is quite unknown in Angola and it was difficult to get it, but after a few weeks I succeeded. I also managed to buy carob flour and lots of seeds and nuts. But I lacked the basic ingredients, without which bread would not be bread - at least for me. And that was KMÍN! Something so ordinary and simple in the Czech Republic :-) I was unlucky, cumin is simply not in Angola. I tried to replace it with anise and I waited patiently for one of my Czech friends to arrive and bring the cumin to me.

For a few weeks I honestly fed the yeast, which I also gave the name to in the group :-) And she waited until it was strong enough to bake a beautiful loaf from it. I spent that waiting time looking for different recipes and finding out how I could enrich it and how I could improve it. The first loaf I set to work with great enthusiasm, expectations and information. For several hours, I dug a loaf out of a handkerchief onto a hot granite slab provided by my husband. I sat by the oven and watched through the window to see if it was growing and my carving was opening only where I would like it. I wondered what it would be like if it had those great holes and crunchy crust and how it tasted. I won't describe my disappointment when I pulled something out of the oven that resembled a UFO and was a long way from a loaf of bread. Well, nothing, I said to myself, setting the bread on the prepared grid to cool it down. He ate, he was good, but it wasn't that. Every other day I started another piece. They were still ufa, disks, sometimes burnt or undercooked, but I didn't give up. I baked until I pulled the first real loaf out of the oven with a nicely baked crust. We flavored them with beets, turmeric, whey, nuts or cocoa :-)