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In Singapore roti prata is sold at just about every food centre, very cheaply available at about $1 a piece. I've loved these ever since I was a kid and it's something I have missed a lot since moving away.

Conceptually they are easy to make. White flour is mixed with salt and water, rested, then stretched somewhat acrobatically, oiled with ghee, folded into an envelope (or twisted and spiralled) and fried on a hot pan with more ghee.

In the last few months we have had several threads on rice flour gluten free loaves.  Some seemed more successful than others, and some seemed to be a little quirky as to how well they would bake up without collapsing.  There was also a GF thread the other day, which produced a loaf that looked like bread but used psyllium and xantham gum.  I don't need to eat gluten-free but I got curious. I didn't want to include either psyllium nor typical gums that are often used for GF products so I needed some other approach.

For the last few weeks, Winter seemed to be finally giving up it’s hold on the Northern California foothills of the Sierra Nevada, so we planned a picnic to kick off the next 4 months of picnics. Of course it rained all day and kept to mid-forties temperatures, so we migrated indoors, but the conversation, salads, wine and blackberry pie were still enjoyed by all.

26Apr

I wanted to add the nutty flavor of pecans without using chopped or whole nuts in the bread, so I decided to pulse some pecans with my mini-food processor into a meal. It really added some wonderful nutty flavor to this bake.

As a person with food sensitivity I am very considerate to those like me. But I am aware that everyone can differ in which foods he/she can tolerate. In that respect there is not one GF bread working for all. 

Some people cannot tolerate oats, there is a group of people sensitive to rice. Millet, for most being a very beneficial food, can be not very useful for those with thyroid problems. Some cannot tolerate certain starches. The main binding agents: psyllium and xantan gum both can cause reactions. 

I am pretty happy with this formulation. Time to lock in the par-bake timing. Then I will move on to scaling to a larger sized pie. 

Lumpy ( I named the dough) is almost ready for the oven. 

Today's bake:  Cumin Rye -  Chleb Sandomierski (Poland)

Source:  The Rye Baker by Stanley Ginsberg

Notes: Increase hydration from 79.84% to 83.4%
Substitutions: Fresh milled rye @65% extraction for white rye flour.

Discussion: They say you learn more from your failures than from your successes... 

I’ve been working as a bread baker in the USA and our training (at my bakery at least) is a little lax. Im self taught for the most part but this is my attempt at a sourdough boule. How did I do? I wasn’t able to cut it and take a pic unfortunately. I’m hoping to go to Europe eventually to work with more traditional breads