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Nov. 27, 2020.

The goal of this bake is to use no pre-milled flour, just soaked whole berries that have been blended in a Vitamix blender.  Add-ins are then used to get the hydration right.

This time I weighed most things. I forgot to weigh the approximately 1 tbsp starter. Guessing it to be 19.5 grams.

I started with 225 g of whole berry hard white spring wheat, Prairie Gold, and soaked it in what looked like enough water for 17 hours. I exchanged the soak water during this period.

I weighed the berries and water at the end of the soak, and figured I put 284 grams of water and 225 grams of wheat in the blender.  

Part way through blending, it looked like it needed more water to fully blend, so I added 22 grams of water for a total of 306.

It blended into a paste. I gave it an extra 30 seconds at high speed to break up the small bits. The paste got a bit warm.

Upon scraping it out of the blender, I could see strands, so it developed gluten.

Weighed the bowl of paste, and figured I "lost" 25 grams of paste/dough that I could not scrape out of the blender container. I did not try to flush the residue out of the blender container using water, as that may have necessitated adding flour to the thinner paste.

Using a silicone scraper, folded in 35 grams of whole dry chia seed, 15 grams of dry uncooked old fashioned rolled oats and 15 grams of dry uncooked quick 1 minute oats (not instant).

Folded in 4.5 grams of salt.

Folded in 1/8 tsp instant dry yeast and 19.5 grams of cold starter, 100% hydration, made with Gold Medal Bread Flour, last refreshed yesterday afternoon.

The dough was a little rubbery and bouncy. Yup, there's gluten! Same behavior as yesterday's second bake, only a little more so -- so that one had gluten formed in the blender too, but I did not realize it.

After mixing in the add-ins, I realized that I didn't need to add any flour. Woo hoo!

At the 40 minute  mark, the rolled oats are still lumpy. So in the future, if I don't want oat lumps, I'll use just the quick oats, not the thicker un-cut old fashioned variety.

Baker's percentages:

  • 306 / 225 = 136% hydration, not counting add-ins.
  • 306 / 290 = 105.5% hydration including add-ins.
  • (19.5 / 2) / ( 225 + (19.5/2) ) = 4.1% prefermented flour.
  • 35 / 225 = 15.5% dry chia.
  • 30 / 225 = 13.3 %  dry rolled oats.

 Baked with lid on, at 425 F for 20 minutes. Then with lid off, at 425 F for 23 minutes. Internal temp 209.5 F.



idaveindy's picture

Nov. 25, 2020.

2nd bake of the day. Started the dough in the morning.  Again, not much measuring, just 3/4 tsp salt, 1/4 tsp instant dry yeast, which turned out to be too much.

Soaked some whole berry hard white winter spring wheat (Prairie Gold) for 18 hours. Around 9 am ran it through the blender with enough water to make a smooth paste. Emptied the paste into a mixing bowl. Had to use more water to get the remnants of the paste out of the blender container.

Added whole chia seed and old fashioned (ie, thick) rolled oats. Let it soak a while, then added some Deep brand semolina. Let it soak some more, then added more semolina. And 3/4 tsp salt.

Finally added some Gold Medal bread flour, a dollop of sourdough starter, and 1/4 tsp of instant dry yeast, all mixed/dissolved in spring water. Used a silicone scraper to fold it into the dough.

It seemed the right hydration, so let it bulk rise, doing at least 2 stretch and folds.

Went and did some other things, and it rose too much.

Did a final fold, a shape, put in banneton, put in fridge, and immediately pre-heated oven.

Baked in 3.2 qt  Lodge combo cooker. Lid on, 20 min at 425 F.  Lid off 25 min at 425 T.  Final internal temp 209.5 F.

Gonna wait until tomorrow AM to cut open. 

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Nov. 25, 2020.

A variation on the previous bake.  Sourdough starter, Deep brand semolina (gritty, not flour), whole  not-soaked chia. 

New to this: added whole not soaked not toasted yellow millet, some ground roasted malted wheat (Briess Midnight wheat malt, non-diastatic ), and some Gold Medal bread flour.

Bulk ferment with 4 stretch and folds, final fold shape and put in lined dusted banneton, 40 min room temp proof, overnight proof in fridge.

Bake covered 19 minutes at 425 F, and uncovered for 19 minutes at 425 F. 

Internal temp: 208.0 F.

The brown color is entirely from the dark roasted malt wheat. This particular one "Midnight," from Briess, lends a coffee flavor. This product comes already malted and roasted, all I did was run it through a coffee grinder.

The crumb is dense, likely from not enough hydration.

The centers of the millet seeds are uncooked, so they should have been soaked or toasted prior to adding to the dough. 

I don't like the mild coffee flavor added by the roast-malt wheat. Perhaps it would be better with an added sweetener. Or, toasting the bread, and eating with jam.

The millet seeds pop out, roll around and make a mess as the bread is sliced.

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Nov. 23, 2020.

No measuring on this except for 3/8 tsp salt.

Starter, spring water, "Deep" brand Pani-puri semolina flour (gritty, not true flour, but fine grit) UPC 0-11433-11281-9, from Patel Brothers (same package as this: ),  whole chia seed.  The chia was not soaked prior to adding, and it was incorporated -- not used as a coating.

Bulk ferment, with 3 sets of stretch and folds.  Final fold, shape, proof in a round banneton lined and dusted with white rice flour. Banneton outer diameter 6.3", inner diameter 5-5/8" at upper rim.

Baked in a 1.75 qt enameled cast iron sauce pan, Crofton brand from Aldi. 6-3/8" inner diameter at upper rim. See it here:

Baked 20 min at 425 F lid on. 18 min at 400 F lid off.

Inner temp 210.0 F at end.

The paper plate is 9" diameter.


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A "Sot-sot" flatbread. Some of this - some of that.   Nothing was measured except for a scant 1/8 tsp of salt.

1. Some starter discard, last fed 8 days ago. 100% hydration. Store brand AP flour.

2. Some bottled spring water.

3. Some home-milled whole grain Prairie Gold, hard white spring wheat.

4. Some home-milled whole grain Kamut.

5. Some home-milled whole grain generic hard red winter wheat, at least 9 years old. It had been sealed in a pouch with oxygen absorber.

6. Some whole chia seed.

7. Slightly less than 1/8 tsp salt.

8. Hand mix. Hand knead. The above flours were added until it "felt right."

9. Ferment for "a while," maybe 1 to 2 hours.

10. Hand pressed it out to about 8", maybe 1/8" thick.

11. Final proof for "a while," maybe 1 to 2 hours.

12.  Cooked in non-stick skillet on stove-top. Larger burner, setting 4 (out of 10). Flipped several times, until brown spots on both sides. Maybe 5 min total each side. Maybe 10 min overall.

13. Plus 11 seconds in microwave on high, "just to be sure."  It did partly inflate in microwave.




World Bread Day, October 16, 2020

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(Above photo is just after mixing.)

Sept. 26, 2020. 

Second attempt at the "Adventure Bread" of rolled oats and seeds, from the Josey Baker Bread book. 

If you don't have the book, a nearly identical publicly available formula is here:

I don't like psyllium. This formula calls for 25 grams of psyllium husks. Last time, I substituted whole chia seeds in for the psyllium husks.  This time I used ground chia seeds, swapped 1:1 by weight, 25 grams, and it did a much better job of absorbing water and working as a binder. 

My previous attempt at this formula was too wet, and the oat flakes disolved and congealed. And there was insufficient "binder" holding the ingredients together. 

I think psyllium absorbs more water than ground chia, so I also added 12 grams of guar gum, but  it clumped. I took out what clumps I could. I'm estimating 2 to 4 grams of guar gum still made it in. 

The ground chia and guar gum absorbed a lot of water and produced a lot of mucilage.  You can see the shiny mucilage and the intact oat flakes in the photo. 

I modified the mixing instructions too.  I added the water to the mixing bowl, then added the ground chia and guar gum. (then took out the guar gum clumps.) This was to ensure the binders got well hydrated first, so the rolled oats would not disolve. The rolled oats (old fashioned style, not quick/minute style) were added last. 

It's in the fridge now, resting, and will be baked later today. 

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Sept. 21, 2020.  Goal 1240 g total dough, with bread spice. 

5:41 pm. Mixed 407 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 118 g home-milled hard red winter wheat, (625 g total flour), 531 g water, (531/625=.85), 12.5 g salt (2%). Plan for a 1.5 hr soak/autolyse.

[ Autolyse: 1 hour 35 minutes.]

 7:16 pm. Folded in 44 grams of 100% hydration starter (generic AP flour), 8 grams water, 17 grams generic AP flour.   Overall hydration so far: (531+22+8) / (625+22+17) = 561 / 664 = 84.5%

625 / 664 = 94% whole grain.

7:46 pm - 7:51 pm. Stretch and fold, and fold in 1 tsp ground bread spice. (By pre-ground volume: 1/3rd coriander, 1/3rd caraway, 1/3rd fennel.) Spices were raw, not roasted.

7:57 pm. added 5 grams water. 566 / 664 = 85.2% total hydration.

Total weight, calculated: 1239 grams.

8:21 pm: Stretch and folds.

8:53 pm. Stretch and folds.

9:25 pm. Stretch and folds.

9:44 pm. Stretch and folds.

10:09 pm. Stretch and folds.

[ Bulk ferment, 4 hours, 7:16 - 11:16 pm ]

Weight, measured: 1227 grams.

11:16 pm. Fold and did a weak shape (no pre-shape/rest), put in banneton and into fridge.

Sept. 22, 2020.

6:14 am. Take out of fridge. Went back to bed.

9:08 am. It rose too much at room temp. Put back in fridge.

9:09 am. Start pre-heat of oven and Lodge cast iron combo-cooker, target 495/475* F.

Oiled heated pot with grape-seed oil, dusted with fine semolina. Forgot parchment paper again.

[ Final proof, 11:16 pm - 9:56 am, 10 hours + 40 minutes ]

9:56 am. Bake covered, 495/475 F, 10 minutes.

10:06 pm. Bake covered, 470/450 F, 10 minutes.

10:16 am. Bake covered. 450/430 F, 10 minutes.

10:26 am. Bake UNcovered, 420/400 F, 20 minutes.

10:46 am.  Bake uncovered, 400/380 F, 10 minutes.

10:56 am.  Internal temp 210.0 F.  Total bake 60 minutes.

Virtually no oven spring at score lines, they weren't deep enough. There was some oven spring over-all as evidenced by exapansion cracks throughout the top crust. Ergo, final shaping was too weak and didn't form a good gluten skin/cloak.

I should have left it in fridge, as the expansion during the room-temp final proof was too much.


I always let boules cool upside down. This was the first time the upper crust collapsed.

(to be updated with crumb photo.)

* First number is oven thermostat setting, second number is a store-bought oven thermometer.

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(Above image is pre-cooked, shortly after mixing.)

Sep 15, 2020.

This is the rolled oats and seed loaf, called "Adventure Bread", from "Josey Baker Bread."

I needed to make at least one substitution: I don't like the effect that psyllium husk (aka Metamucil) has on my system, so I used some extra chia seed, and added some orange-flavored sugar-free "Citrucel" which is a competing product to Metamucil, and doesn't give me the side-effect that Metamucil does.  I figure the orange flavor won't be too far out of place.

I also used agave syrup instead of maple syrup.

I bought this book in Kindle format when it was recently on sale for US $2.99.

I lucked out and it fit perfectly in my loaf pan, which measures 8-7/8" x 4-7/8" inside measurements at the top, 2-3/8" deep inside. (And it has sloped sides.)  

In cm, it's 22.5 x 12.4 x 6 cm deep.

Ingredients: Uncooked rolled oats (old fashioned, thick, not quick oats) toasted whole sunflower seeds, toasted whole pumpkin seeds, toasted chopped almonds, whole raw chia seeds, whole raw flax seeds, agave syrup, grape seed oil, salt, water.

No leavening, no yeast, no sourdough.

I put it in an oiled  loaf pan, and it's waiting in the fridge for a few hours and will bake tonight, 1 hour at 400 F.

So... it ends up being gluten-free too. 


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This is my first loaf bake in six months. I have been making small flatbreads in the meantime.

I milled seven pounds of flour on Friday the 11th -- 3 pounds of Prairie Gold hard white spring wheat, 2 pounds of Kamut, and 2 pounds of hard red winter wheat.

The goal here was to re-do the previous bake, #19:

with a longer autolyse, and a shorter ferment. 

Previous bake had 58 min autolyse, 12 hrs 11 min bulk ferment, and 1 hr 15 min final proof.  That was over-fermented. It also had 90.3% hydration.  I  checked my paper note sheet, and didn't see any mention of it being too wet. I should have re-read my blog entry, where I noted that 90% was too slack.

This had 2 hrs 2 min autolyse (no yeast/no salt), 9 hrs 14 min bulk ferment, 1 hr 22 min proof.   This was also over-fermented, but not as much as previously. Less yeast, or less bulk/final time, or doing part of bulk in fridge may have been the right move. 

For this bake, #20, after adding the salt, the dough mass was very stiff and tight.  But after the bulk ferment, it was too wet and slack.  Hence.... use less water next time too, and wait for it to slacken to do kneading or stretch and folds.  But it was late, after 11pm, and I did not follow my own advice (that I have already blogged about.)


9:09 pm. Mix 586 grams home-milled flour (400 g Prairie Gold, 120 g Kamut, 66 g HRWW) and 497 g bottled spring water. 84.8% hydration at this point. It felt just right for an autolyse of WW.

[ 2 hours 2 minutes autolyse.]

11:11 pm. Added 1/8 tsp instant dry yeast, folding it in. Added 32 g bottled spring water mixed with 11.7 g salt (mix of Himalayan pink salt and generic iodized salt.  It became very stiff, but did some gentle kneading and stretch and folds to get it well incorporated.

Total dough weight: 1127 g.

11:23 pm. Finish S&F.  Was very tight still. Should have waited for it to relax and do more S&F.


[ 9 hours 14 min bulk ferment. 11:11p - 8:25a ]

8:25 am. Fold and shape. (Forgot to pre-shape.) Put in lined and floured banneton, floured with 1/2 rice flour, 1/2 generic AP flour.

8:33 am. Finish above.

9:06 am. Start oven pre-heat, 495/475 F.*  With Lodge 3.2 qt combo cooker.

9:45 am. Oiled cast iron pot, sprinkle with corn meal.

[ 1 hr 22 min final proof.  8:25 - 9:47 ]

9:47 am. Bake covered, 495/475 F, 10 min.

9:57 am. Bake covered, 470/450 F, 10 min.

10:07 am. Bake covered, 450/430 F, 12 min.

10:19 am. Bake UNcovered, 420/400 F, 20 min.

10:39 am. Bake uncovered, 400/380 F, 2 min.

10:41 am.  Internal temp 209.7 F.

* First number is thermostat setting, second  number is actual.


Oven spring was not as good as my better sourdough loaves, but it was better than #19.  I couldn't resist, and cut into the loaf after 1.5 hrs.  It is a little too moist.


So next time I use IDY:

1) Bring total dough weight up to 1200 g.

2) Only 1 hr autolyse.

3) 87% final hydration.

4) Wait for dough to relax after adding salt, and do more S&Fs.

5) shorter bulk, or put in fridge.

6) WAIT before cutting open!


I cut it open way too early, as you can see at the top.

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How I lubed and adjusted my Chinese-made Shule (German) brand version of the Marcato Marga 3-roller hand-cranked grain mill.

No guarantees here. This blog is about my particular machine, my experience and observations.

I checked the Marcato Marga site, and externally it is identical to mine except for cosmetic differences. Be aware that the interior could be very different.

On this other person's  blog page:

in the first photo, the Shule is the pink box on the left. And it's the mill featured in the 4th photo.  Again, that page is not mine; I'm just using it as reference.


Here's the same mill at Amazon, where it goes by the name Norpro.  It shows the two screws (2 on each side) that you need to remove to get to the gears. There is a set of gears on both sides. And you can see the hex nut bushing in this photo.


On mine, there was a rough spot, slight resistance of the gears, at a certain roller position, as if the gears were rubbing there. it happened every turn of the rollers,  about about every 2 turns of the crank since there is not a 1:1 gearing. 

You only need to remove the 4 screws, two from each side. Then gently pull on the big adjustment knob, and the _core rod only_ of that cylinder comes out with that side cover.  Do not attempt to remove the knob from the side cover or core rod. Knob, side cover, and core rod (axle) stay together.

After removing the two screws per side, the other side cover, the one with the crank socket and the hex nut, can be pried off.  Mine was held pretty tightly via friction after removing the two screws holding it to the inner side cover.

There are four stand-off rods with nuts holding the inner side covers together. Leave those alone.

There are four hex nuts holding the feet and the base to the two inner side covers. Leave those alone. I mistakenly removed them, thinking they held the outer side covers, but they are attached only to the inner side cover. 

(You may need to _loosen_ the 4 small hex nuts holding the feet and base on, in order to remove the outer side covers.  You may need to loosen those 4 hex nuts in order to re-install the outer side covers. Just remember to tighten them when finished.  I have disassembled this incorrectly once, but have not disassembled it "correctly" yet.)

That hex nut on the side with the crank socket, is not threaded. It is a _bushing_ with an offset - meaning the hole is not centered with the outer diameter.

The offset bushing is part of the system that allows the knob to adjust the distance of that roller to the other top roller and keep them parallel.

 The "clock position" of that hex nut matters!  On mine, the thin edge, I'll call it the index position, needs to be at about 1:30,  or 45 degrees clockwise from noon. Just for reference, I had the knob set to 1, but I don't know if that matters.

I mention this here because it is important:  If this hex nut bushing gets out of alignment, meaning it's not in the correct clock position, then the rollers might not stay parallel as you adjust the knob, but the gears will _definitely_ NOT mesh correctly.  I learned this by trial and error upon re-assembly.

In fact, upon reassembly, I turned the hand crank and "felt" for the smoothness of the gears, as I used a wrench to rotate the hex nut bushing.  Adjust - test - adjust - test, until you find the sweet spot for the clock position of the hex nut bushing.

I am not guaranteeing the correct clock position of your hex nut. So observe and record what clock position its  "thin side" is at before disassembly.  In fact, you do not need to remove it.   I thought it was threaded, and needed to be removed. But it is held in place in the outer cover by friction only. 

If your gears are not meshing properly, your hex nut bushing may already be out of adjustment.

Never force the crank. If very gentle pressure doesn't turn it (without grain, that is) then something is out of alignment.

This system of a cam shaft type of axle and the offset bushing allows the gears to be properly spaced regardless of which position the knob and roller are in.


Mine has been used for 4 years or so, and lots of flour was absorbed in some grease.  I read somewhere to use peteoleum jelly to lube it, so I added that to the gears with two toothpicks held together.

You are also supposed to add a little oil between the rollers and the inside cover. 

I got smudges of grease on the rollers, and wiped them off with a paper towel. I will also clean with isopropyl alcohol on a paper towel. And I will mill and discard some white rice and some wheat to further clean.

After the clean, lubricate, re-assembly, and adjusting the hex nut bushing, the rollers and gears turned smoothly, and the rough spot in the gearing (ie, resistance at a certain roller position) was no longer there.

On mine, the 4 side screws are phillips (cross), and the hex nut is 10 mm.

As you re-attach each side cover (two screws per side), only _loosely_ affix the first screw (that is, do not tighten it all the way) in order to allow wiggle room for getting the second screw aligned and started.  If you tighten the first screw all at once, the second screw most likely will not align.

The outer side covers have a tight, but imperfect, fit. So you may have to "finesse" them a bit before you insert and tighten the second screw.

Again, no guarantees. This is just my explanation of my perceived experience with my machine.


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