The Bread Bible in Czech!
Dec 10, 2006 | From the kitchen of Rose
i just came home to a marvelous surprise from my beloved editor of "the bread bible," maria guarnaschelli. she send me the hot off the press czech edition. the cover photo and inside photos are the same but the language required 100 more pages and i hardly recognize a single word! my name appears as rose levyova beranbaumova with accent marks over both a's. the name of the book ib "bible domaciho peceni"--wonder if domaciho refers to domestic or home. anyway, it is the first time i've seen any of my books in another language because, as they say re the uk edition--two countries separated by one language! back to czech, there sure are an astonishing number and variety of accent marks.
i sure hope to get some feedback from bread bakers in czechoslovakia but please in english!!!
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Rose Levy Beranbaum in reply to comment from ainon
09/16/2010 11:30 PM
it could well be the type of flour but it does help a lot to chill the shaped cookies before baking.
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ainon in reply to comment from Rose Levy Beranbaum
09/10/2010 10:45 PM
I measured all the ingredients by weight according to the recipe.
I did not use the flour or peanut butter recommended (don't know if I can get the flour here)
The dough warmed up a little as I was shaping them up and arranging on the baking sheet (I live in the tropics!) Maybe I need to chill them again before baking?
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Rose Levy Beranbaum in reply to comment from ainon
09/10/2010 12:06 PM
ainon, maybe you are measuring and not weighing the flour and may not have enough flour to keep it from spreading. or are not using the flour i recommended? or the type of peanut butter? more details are needed to tell you what is wrong but i assure you it works perfectly if you follow the directions exactly.
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Phyllis in reply to comment from Rose Levy Beranbaum
09/06/2010 01:26 AM
Congratulations on chalking up another "nation" of Rose's cooks! I know our Czech counterpart bread bakers will come to cherish The Bread Bible as we all do! My nephew's wife is from the Czech Republic, and she's an avid cook/baker at 26 years old!!
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ainon
09/06/2010 01:12 AM
I love peanut butter and twice I have made the peanut butter cookies from Rose's Christmas cookies.
They taste great but the cookies spread into a shapeless mess during baking!!! What did I do wrong?
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Kevin W.
12/18/2009 11:05 AM
Andy J,
Not sure about the spelling of Boufti either. My Czech grandmother, an excellent baker, made boufti around the holidays. It was a ringed coffee cake made with fresh yeast, nuts, and dried/candied fruits. We do not have a family recipe of it...it went to heaven with Stasia.
I saw what I believe is a close version of it in a Dubois, Pa Slovak church cookbook. They called it Babka. Since I was only a little kid when Nanny made it, my memory is a bit hazy.
Merry Christmas.
Kevin W.
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Jitka Czechoslovakia
12/18/2009 10:53 AM
yes, that's true. There is a white flour, dark wheat, rye, bread.
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Rose
12/18/2009 10:00 AM
thank you jitka for making the effort. i've gotten feedback that the flour in czechoslovakia is excellent for bread baking!
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Jitka Czechoslovakia
12/18/2009 09:43 AM
Hello, I can not English, your book is excellent.
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andrew j.
03/13/2008 08:13 PM
My wife is of Czech and Slovak origin. Her family keeps telling me about a bread that they call Boufti(sp). Does this sound like anything you may know of, and if so could you give us the recipe? Any leads would be greatly appreciated. Sincerely, Andy J
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Anonymous
07/26/2007 09:00 AM
Rose,
I love your books, I have just order them from US, despite all shipping cost - I know it is worth it.....
I am Czech origin :-)
the ending - that's the femine form of your name – in Slavonian languages Czech, Russian, Polish etc we distinguish between femine and masculine forms of surnames
domaci - means home
I do not know the Czech version of your book as I do prefer English originals. The only trouble I time to time face is with the flour types.... we have three types of wheat white flour.
Andrea
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Rose
06/20/2007 01:18 PM
there is no UK edition of the bread bible, only of the cake bible, and that's out of print but most ppl looking for it seem to find it on the amazing amazon site!
probably in a year's time there will be a spanish translation of the cake bible!
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Claire Strickett
06/20/2007 12:15 PM
There's a UK edition?!
I'm so excited.
Good luck getting feedback from Czechoslovakia...it hasn't existed for over a decade!
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Rose
12/26/2006 09:09 AM
kim this is so thrilling! i guess there must be many similarities in the languages of the surrounding countries and my polish friend was able to read it.
the czech version is the only translation so far so it's from the US one and i have no way of knowing how true to the original it is--i sure would like to though! since it's 100 pages longer my guess is that it's a direct translation but i have no idea what they did about the flour. the reason i wasn't too worried is that unbleached flour is best for bread. it's the quick breads that could have been more of a problem but as you've found, experimenting with the local ingredients is how you discover the best solutions. i suspect that the flours are good bc there is such a strong baking tradition in eastern europe!
thank you very much for sharing your experience thus far.
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Kim Shepperson
12/26/2006 02:23 AM
Hi Rose, I was waiting for time to write on your blog, then when I read this post about your book translated into Czech language, I decided it was time!
I live in the Slovak Republic (next door to Czech) and I am very excited to share this book with all my Slovak friends (the language is very similar).
I have so much to say, ask and write about my cooking experiences here in Slovakia for the last 6 years. But that will have to be at another time.
I stumbled across your blog just before Thanksgiving when I was attempting once again to bake a traditional German Chocolate Cake (and didn't want to fail, again). Like every year I have lived here, I was searching for some help for this cake that would prevent it from sinking, after rising beautifully, directly after removing it from the oven.
I found your blog most helpful and gave real answers to many of the questions and suspicions I had formed over the last 6 years (butter, sugar, baking powder and most recently flour).
I am happy to report that after this last attempt, I finally achieved success after changing the flour I have been using (from 00, to "polohruba")and using less butter.
I am anxious to compare the real differences in the 2 cookbooks how they addressed the differences in ingredients (I believe the only flour we have is unbleached). I would assume that it is the British version that was translated, since it would be more comparable to Czech ingredients.
I'll report back, as soon as I can find it here!
Blessings to you and your staff this Holiday season!
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Lola Lee Beno
12/13/2006 07:20 AM
Got the breads baked yesterday - it wasn't the yeast that was the problem, i think. I think what happened with the failed batch was that it was too dry plus the temperature.
This time, I started off the No-Knead batch by putting it on the cable box for a hour or so to get the raise going and then moving it over to the other bedroom. As for the Buttermilk Sandwich Bread, I had it resting on the cable box the whole time and also for the second rise.
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Rose
12/12/2006 09:33 PM
andi, it's probably too late now but i would have stored the peach tart at room temp for up to 2 days.
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Rose
12/12/2006 09:28 PM
thanks jeff! i'm one of these ppl who always wished i could take a pill of some wort and automatically speak every language! baking comes close!
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Rose
12/12/2006 09:27 PM
lola lee, roxanne's answer was excellent and i have only to add that i suspect your yeast as being a problem. it may have been old when purchased but i immediately put yeast in the freezer where it stays fresh for several years. in the frig it won't so if its old to start with it won't last.
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Rose
12/12/2006 09:25 PM
laurel--what "perfect pear recipe"???
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Anonymous
12/11/2006 11:46 PM
CONGRATULATIONS Rose, you are PUBLISHED all over the world..wow..your mother must be proud..
I KNOW I AM FOR YOU!!!!!!!
Quick question: I just baked linzer tarts.hmnnm and and a tart shell same dough but I placed on top defrosted sliced peaches....How do store the peach tart?......If I leave it in room temperature,the peaches will rot...If I refrig the dough will get wet.....Its dry here and cold now in Vegas....Please let me know.
Thanks Rose...
love ya,
Andi*
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jeff
12/11/2006 04:01 PM
Rose,
it seems your linguistic skills near those of your flour-related ones!
domaciho does refer to the home!
best,
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Roxanne Rieske
12/11/2006 09:17 AM
Lola Lee,
Why not try the empty dishwasher? Assuming you have a dishwasher of course. That would be the best draft free place in the kitchen. In the winter, I always add an hour to two hours to the rise time, unless I choose to turn my oven into a proof box, with a bowl of hot water on the lowest rack and the bread set above it.
Another option is to buy a very large plastic storage container and turn it into a proof box by placing a heating pad on the bottom on one side of the container (set to the lowest setting) (you will need to make a small hole on the bottom to feed the cord through), cover with a towel and place a glass or stainless steel bowl of warm water on top of the heating pad. Next to this, place your bread to be proofed. You can monitor the temperature of the box with an instant probe thermoter thrust through a small hole in the lid of the box. You can set the temp alarm to go off when the temperature rises above 85 degrees. If it does, simply remove the lid for about 10 minutes to cool it down, then close it again.
Also, the NY Times No-knead bread is not that fussy, it'll do just fine between 70 to 85 degrees.
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Lola Lee Beno
12/11/2006 06:33 AM
About the ending - that's the femine form. For a guy, it would be simply Levy Beranbaum if in Czech Republic (and also Slovakia, I think). My last name (from Hubby's side) is Slovak, as far as we can determine, and were we there, I would be "Lola Lee (don't know how that would transliterate - probably remain as is) Benova. Anyway, congratulations!
Now, a bread question - I've been having problems getting my dough to rise. I tried to make a second batch of the No-Knead Bread, but the dough didn't rise at all and I had to throw it out as it smelled horrible. I also tried to make Buttermilk Sandwich Bread from Cooks Illustrated cookbook and it barely rose as well. I'm using Fleischmann Instant Yeast which I had bought last month and am keeping it in the refrigerator in a plastic bag, so I know it's fresh. The problem is finding a warm spot. Inside oven with pilot light is too warm - temperature goes above 85 degrees. Air is on the drafty side, especially as we set the thermometer to 68 degrees at night. Warmest spot is on 3rd floor; that's where I had the 1st successful batch of No-Knead - had the 2nd batch in the same location and it wasn't successful.
Suggestions for getting a consistent dough rise during the winter?
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Laurel
12/11/2006 12:50 AM
Thank you for advising re: biscuit de savoie. Your recipe for the "perfect pear" was enough for 3 layer cake pans. Would this be possible to make in a bundt pan? Also how would it be possible with this cake to add some rum to the ingredients. Thanks so much.
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Rose
12/10/2006 09:53 PM
the ova ending almost sounds a little russian don't you think? or am i thinking of pavlova? actually i was thinking of dr. zhivago or the brothers karamatzof.
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Zach Townsend
12/10/2006 09:48 PM
Congratulations, Rose! I love your name translated....
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Rose
12/10/2006 07:29 PM
i would have to say that the cake capable of absorbing the most liquid of any sort is the biscuit de savoie!
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Laurel
12/10/2006 07:10 PM
Congratulations; you have become an international diva of baking! I agree you deserve the kudo's. One question tonight. Which of your cakes could support up to 1 or more cups of liquor plus be saturated or soaked on the outside with rum or the like? I've been asked to create a cake similar to the tortuga rum cake and it would seem to me it would take a cake with a lot of integrity to survive being soaked with liquor. I've checked out lots of recipes made in a 12 cup bundt pan but they don't seem to be tough enough. They say liquor cakes last indefinately? If they are around after one day anyway. How do you get a cake to absorb up to 2 inches on the outside; roll it around in a shallow pan? Really, I'm serious about trying this. Your opinion as always is appreciated.
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