Bread maker Supra BMS-350

Dear friends, who can help me deal with the SUPRA BMS350 bread maker? The oven is new, I did everything according to the instructions, I loaded the ingredients, installed program 2 (whole grain), the time showed 3.34, started it (pressed the start / stop button), the time went down, but nothing happened in the oven until at the end of the 3rd hour smelled burning and began to burn.

but nothing happened in the stove until at the end of the 3rd hour it smelled of burning and began to burn.

The oven should have started kneading the dough right away. Try to turn on the oven without a bucket, if the axles do not rotate, then it is faulty. If they are spinning, you may have inserted the bucket incorrectly.

Good day! Well, and we have a problem. The bucket has gone bad. I can't find where to buy a new one. Can someone tell me what?
There have been no problems with baking bread itself lately. They accidentally put the bucket in the wrong place in the stove, the metal parts of the bucket were erased at the bottom. So far, everything works, but I understand that this is not for long. I started looking for something new, and now, the sad result ... is nowhere to be found, and they cannot help in service centers

[agashka215]

agashka215, If not in the office, then you won't buy it anywhere. As a rule, non-name spare parts are not provided by manufacturers.

[agashka215]

agashka215Viconte VC-801 looks like 1in1 our supra!

Hello. I got such a stove, new, but without knives. A search on the Internet gives conflicting results, you need to somehow make sure that I order the right part (or even choose universal ones) while the stove is delivered. I would be very grateful - tell me the main dimensions of the knife - length, height, shaft diameter and shaft thickness on the flat. It's not bad if the photo is against graph paper or, at least, paper in a cage.

ps how to search on a topic?

how to search by topic

Only on the forum, at the top of the strip one through Yandex, another Google

The stove arrived, the diameter of the shaft was measured. Please tell me the size. Nobody can tell on the compatibility of knives? There are similar ones, for example Orion OBM-205/206, Gorenje BM1200BK


Rolsen RBM-1480

[Andrej]

Andrej, Andrey, maybe some of these will fit 🔗

Maybe. only I don't have a sample

h ttp: // similar, but not sure. I do not know the dimensions of either native or this.

[Andrej]

AndrejApparently the blade from REDMOND RBM-M1904 is still suitable. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=175328.780

Thank you, but not a lot of them on sale ... I bow to the Orion ones, they fit along the shaft, they look similar, I don’t know the size.

Hello everyone. In this model, did anyone make jam, jam or marmalade?

I tried to make applesauce, like mashed potatoes ...
It is easier and easier to clean in a multicooker ...

Hello everyone. My miracle assistant worked for exactly 3 years, served faithfully, and turned it on every other day. And at one point the stock fell out. It seems like only the oil seal needs to be changed, but we cannot find it in service centers
I read the whole topic from start to finish. Arkady wrote that a bucket from Redmond RBM M-1904 should be suitable for our HP, has anyone tried it? Suitable? Can someone else suggest options?
HP is very good, I don't want to change it. It worked properly. If you buy a new one, then only the same model

It seems like just the oil seal needs to be changed,

Alas, not only the oil seal, here is a good repair topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36855.0

[Olya]

Olya, I have a couple of months. back, too, these pins fell out, both! At first I was scared, I thought I had to "bury" it or look for a new container, carefully inserted the bucket into the oven, and somehow it dries up by itself, that then they stop falling out ... but I can't leave it with liquid for a long i.e. delayed start, for example, although I don't use it at all) liquid flows into the stove, and from the stove to the table, I accidentally noticed ...somehow left the liquid with yeast in the mold, but did not pour out the flour (someone called and then forgot about the bread altogether) and she stood there for several hours until she found water on the floor)))

maybe yours itself will "grow" to the bucket try it!

[Alexander]

Alexander, Thank you. Let's read.

Natasha, no, unfortunately, mine won't grow anymore. It doesn't keep in the bucket, it falls out. Before that, the stock was welded to the HP body, I could not remove the bucket, I realized even then that something was wrong

[Olya]

Olya, mine, too, fell out, it was difficult to insert the bucket into the stove, it took a long time, but I wanted bread, and I didn't want to go back to the oven ... a couple of times I was so tormented and then everything became normal. Keep us posted!

Natasha, I don't want to risk it
I'm not in a hurry yet. Of course, I want my own bread, the store one is just creepy after my own. We've tried so many store-bought ones, they seem to have found one normal, but not ice.
We are currently renovating (just in the kitchen), so I'm not in a hurry with HP. All the furniture, except for the stove, has been taken out of the room, so there is no way to bake bread yet. But as we finish, we'll think about something ... or look for a bucket, or change the oil seal ... or ... I don't even want to think about it ... buy new HP

The bucket of the supra bms-350 bread maker broke. Can I replace the bucket with another manufacturer and where to buy it?

The bucket of the supra bms-350 bread maker broke. Can I replace the bucket with another manufacturer and where to buy it?

I have the same problem for a year now.

[Andrej]

Andrej,
Have you solved the problem? Share how

[tati-ana]

tati-ana, I bought similar ones, as if not the ones I wrote about (I don't remember already), they fell through the shaft to the bottom of the bucket, I had to cut the threads on the side and tighten the limiting screws.

The problem of buckets in supras has obviously affected many. Share how you dealt with this problem. I have a supra 355.

And I also have a problem with a bucket, model 240, sort of. Here's the idea: look for a bucket or it's easier to buy a new model.

Good afternoon!
Who took Redmond's bowl, is it empty or with spatulas?

I asked myself, I answer myself.
Got a bowl from Redmond. Comes without shoulder blades.

[Love]

Love, fit well?

Natasha, yes she came. I'll try to put a dough for the night, and in the morning it's already dough. Then I'll write.
I inserted photos, everything is visible there.



Report..
Everything went well. The kneading is good, the shoulder blades are tight, the dough was pretty steep.

Uraaa!

Good day! I bought a Supra BMS-350 bread machine (cheaper - 5 thousand rubles). Panasonic's mother-in-law has 250 (more expensive - 12 thousand rubles). A competition has begun on who will bake the best. They baked "Babushkin's bread" (water - 300 g, salt - 1 tsp, sugar - 1 tbsp., Butter - 1 tbsp. L., Flour - 500 g, yeast - 1 tsp. With slide). While my wife's mother with Panas 250 is ahead: wheat bread in the "basic" mode is airy, light, soft, the pores are small, the crust is thin, the flesh is white, the baking time is from 4 h 30 min to 5 h 30 min, I don’t remember more precisely. Supra 350 and I are lagging behind, I have: the same regime, the pores are large, the pulp is not white, harder, with a shade of light beige, not at all airy, like the Soviet Sitny bread. I tried adding apple cider vinegar (1 tsp) - it helped a little, but not significantly. The baking time is a little over 3 hours. What to do? How to make bread no worse than Panasonic 250?



Yes, I almost forgot. The ingredients in the bread maker are made exactly the opposite. Panasonic: yeast, flour, sugar, salt, water, oil. Supra: water, salt, sugar, butter, flour, yeast. Maybe the dog is buried here? Help, good people!

[Vyacheslav Ivanov]

Vyacheslav Ivanov, is the mode the same? The name is the same, but did you compare the timing of all processes?

Good day! The timing of the processes is different. One of the authors in some topic suggested a baking on the Supra 350 in 2 stages: 1. "Dough", 2. "Whole Grain", thereby increasing the number of mixes from 2 to 4. Personally, I have not tried it. I decided to ask advice here, what to do?

[Vyacheslav Ivanov]

Vyacheslav Ivanov, do everything 1d1 like Panasonic and (theoretically) the result will be what.

On the Panasonic branch they suggested: sift flour, add ascorbic acid, change the place of the ingredients.How do you like it?

[Vyacheslav Ivanov]

Vyacheslav Ivanov, how do I?) I have HP Burning and I am not competing with anyone. Do you want to "make" a mother-in-law? Then you need to bake bread not the same, but better than hers on the vaunted Panasonic.

[Vyacheslav Ivanov]

Vyacheslav Ivanov

To bake the same bread, in addition to the same recipe, you need to knead the same, ferment the same, bake the same. By time and temperature. That is, the same recipe on the same mode - that is, the same timing, the same mixing intensity, the same fermentation temperatures.

To achieve this entirely in two machines is unrealistic. The only thing is that you can choose modes that are the same in timing with Panasik, this will be only a first approximation, since the batch and temperatures may differ.
This is if you decided with a relative to compare bread on the same recipe.
I rummaged through your topic and instructions, but I don't see information on the modes anywhere else.

However, if the timings are different, consider completely different programs, then it is necessary not to take the same recipes, but to adjust to the supra bun and the amount of yeast. That is, bake CORRECTLY in your machine, and not like in Panasonic.
I see very beautiful bread in the subject. Therefore, I believe that this is a very decent machine, which only needs to be mastered correctly. Having data on modes, it would be easier to select a mode for a recipe. But, alas, no one at you has made a plate for mixing-kneading according to your machine. Maybe you will be the first))))

I will immediately suggest you understand any movement in the stove. For example, before you stick apple cider vinegar into bread, look under the Basics topic and see what it does. Apple cider vinegar can only be put in very rye bread, where it is in place, but for wheat bread it is harmful, it kills gluten, that is, it CATEGORALLY spoils wheat bread.
You were offered ascorbic acid to strengthen your flour, but this advice is good if you have flour with a protein of 10, and if the protein is from 11 and above, then the flour is already strong without ascorbic.
But in general, bread makers love strong flour. Therefore, if you have regular flour with 10 protein from the store, do not neglect ascorbic acid. Take baking flour. Weak flour, yes, it may not withstand a sharp machine mix. Panasonic is very delicate in this regard. Again, there is no information about the supra. Maybe honey too.

Kneading, and what on the forehead, what on the forehead. You can knead as in panasik, or as you recommend. Here's how to like it more. Another thing is that the kneading in Panasika protects the machine oil seal from unnecessary contact with moisture. That is, the Panasikov mix extends the life of the bucket.

You have two stirrers. A completely different batch than Panasonic. Not bad, but OTHER. During the competition, you did not indicate, but is it held in the same apartment? On the same ingredients, or do you and your relative have different ones?
I ask why. Flour can have not only a different degree of moisture capacity - that is, a different bun is needed, but also a different time of this swelling. If your mother-in-law in Panasik immediately makes excellent bread, and you have the same flour, then you can immediately knead it. And if you have other flour, it is not a fact. Perhaps you should try two options: - kneading immediately, and pre-mixing.

Now carefully study the ABC of a baker in KP
Wheat flour gingerbread man (master class)
you must match each stage for your car.
And here I explained what pre-mixing is. Understand the same completely. I don’t know, by the way, maybe there’s a pause in your machine too. I have no data on modes.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 6877

Your task is to determine the proportion of flour-moisture, mix immediately-pre-mix for your machine in order to get the perfect mix in it. Then on bread you will already adjust your yeast optimum.
Well, it would be nice for you to study the modes so that you can easily navigate them. For example, wheat bread and rye bread require a different approach. Rye bread is not baked in the main mode)))))) Bread is baked on a completely weak whole grain flour on a more gentle mode than the main one.
If a plug happens somewhere, then the recipe is in the studio along with a photo of bread, a cut of the crumb, a detailed description of the smell, crumbliness, taste.

What else ... at the mother-in-law in the panasik, the machine itself determines the temperature of the ingredients while standing. You, perhaps, will have another difficult moment: the temperature of the liquid-ingredients during mixing. Again, there is no data on the intensity of machine mixing in the supra. General information on similar machines is such that they knead very intensively, and if flour from the nearest store with 10 protein, then yes - ascorbic acid is required for strengthening, but you also need to take water COOL so that during kneading your dough does not heat up above 26-28 degrees inside yourself. Otherwise, the flour may not withstand and you will not see the fluffy crumb.



I also saw that the girls in the Panasik topic suggested baking: fat and butter, do not immediately add. This advice very good on very butter test. And with classic uncooked bread, you don't have to bother like that. When small quantities in a non-sticky dough can be put together at once. The machine will not notice the difference anyway)))). In the recipe chosen for the competition, the usual uncooked bread, the main thing is not butter))), it is quite possible to knead everything there at once, the main thing there is to get a good batch - that is, a beautiful bun, the correct moisture-flour ratio. Do not overheat the dough while kneading. Well, so that yeast is for the perfect rise in bread. And you will have wonderful bread.
And if you give a description of all the modes, at least with full timing, then you can estimate for compliance with the panasik modes. Of course, ideally, you would also know the kneading time, the number of strokes. Time of the last proofing. To compare and contrast. To choose the ideal regimen for a prescription composition, you need info on modes. Panasik is all studied, but the supra is not.

wait to despair. Look at the beauty of your theme, even on baked goods.
Bread maker Supra BMS-350 # 3
and this is what, for example. The crumb is also the most tender there.
Bread maker Supra BMS-350 # 47

I look on the topic, people did not really work on the kolobok, they often made too wet a batch, so the roof lies.
Be prepared that you will have to dance around her at first. Deal with the kneading koloboks, sit in the process and see how the bread looks at all stages. At first, while you study, you adapt. Then everything will become easier.
The difference between the Panasonic and your stove is that the Panasonic is more tailored "for a beginner", it has long modes that allow a strong variation in humidity at the kolobok.
And you have to study and adapt to yours. At first.
Again, such a big topic, and no one posted the timings and their observations of the modes, although the potential of the stove is high and this info would help beginners.
The only thing I will write to you is that the shorter your regime is, for example, Panasonic, the drier you should have a bun and more yeast. That is, the koloboks are different in different modes. The longer the fermentation in the mode, the more flaws in water and the more wet the batch it allows and is less critical to the strength of the flour, the bread will be higher and softer.
The shorter the regime, the more powerful it requires, the drier the bun. That is, the amount of moisture in the recipe on the short mode is meant to be lower than on the long one.
But these are general guidelines. There is no information specifically for your stove.

[fffuntic]

Good evening!

Another bread experiment with a pre-mix and a program for weak flour. The order of loading the ingredients, as in Panasonic.

The recipe is as follows:
yeast - 2.5 tsp.,
flour - 500 g,
salt - 1 tsp,
sugar - 2.5 tsp,
ascorbic acid - 1 sachet,
water - 320 ml (warm, about 40 degrees).
Pre-mixing - 5 min. in the "Dough" mode. Then I stop the program.
In 15 minutes I start the "Whole Grain" program (time - 3 hours 50 minutes, weight - 3, crust - medium).
Why Whole Grain?
I have always gotten good wheat-rye bread on this mode, in any case better than wheat bread on the "Basic". Second, from fffuntic there was a hint that Panasonic bakes more delicately and the "Whole Grain" mode bakes more delicately. After 4 hours, you will see the result. Unsubscribe. Good luck to all!



Good evening!
Report for yesterday's wheat-rye bread on dough (recipe from the forum).
Dough: millet flour. - 140 g, rye flour. - 60 g, water - 200 ml warm, yeast - 1.5 tsp. SAF-MOMENT.
In the "Quick bread" program, kneading - 15 minutes, rise - 50 minutes.
Add%: millet flour. - 400 g, vegetable oil - 2 tbsp. l., sugar - 1 tbsp. l, salt - 2 tsp, water - 160 ml, apples. vinegar - 1 tbsp. l.
Stitching 1 h. 30 min.
The program is "Basic".
Here's how it happened. I actually thought it would be better. The roof is uneven, the crumb is not airy. The crust is thick
Good luck to all!
Yesterday's Bread:



Airy bread did not work out, but better than just wheat bread. The crust is coarse and thick.

[need to be very chilled]

Ascorbic acid one sachet? Ascorbic acid should be taken on the tip of a knife or with the tips of the two smallest fingers. A drop per kg of flour, for 500 g, a small tip of a knife.
I pointed out to you the danger of overheating during intensive mixing, and you pour warm water. Then check the temperature of your dough with a thermometer on the kneading: if it exceeds 28 degrees in the process of intense mechanical action, then you will not see a normal crumb. If the oven does not heat up the dough very much, then pour it warm, otherwise, on the contrary, pour it colder so that the dough does not overheat during the kneading process. In some machines, it is even necessary to cool a bucket of ingredients before mixing in the refrigerator, if the flour is ordinary with protein 10. And this is ... with yeast, it's too much.

In Panasonic, you posted a picture of bread. There is completely killed gluten. It could have been killed in a bunch of ways during your kneading: - when the dough was overheated during kneading
- when they put a bunch of oxidizer-ascorbic acid there
- when a high amount of yeast arranged for a quick overcoating.

On the second bread with rye flour. Everything there is so authoritative that I will not even undertake to consider. The whole recipe is completely incomprehensible to me. Except for one point, which in my opinion clearly worsens gluten when wheat flour is present in the recipe:
- a tablespoon of vinegar.

You have a car with character. There are no development assistants. You would investigate it on a banal basic recipe for basic simple white bread without frills, and then experiment. You need to understand its capabilities in terms of the moisture content of the bun, the amount of yeast, and the temperature of the ingredients for kneading. We worked out a simple recipe to perfection, we would understand the machine and then everything would work out.
Only Panasonic is tailored for a beginner, if you really don't want to delve into, sell and buy Panasonic.




More.
If you are not lazy and want to deal with the typewriter, then you need to take an ordinary banal basic recipe: wheat flour, water, yeast and sit with your nose in the typewriter all the time.
The longest mode in your machine is the most delicate a priori. The shorter the mode, the stronger and more intense it is. Especially hot and monster all modes with the word FAST. There immediately heating and high speed during kneading and weak flour dies even before the end of the batch. As a rule, the word Fast and flour with 10 proteins are not comparable if no enhancers are added to it: dry gluten, semolina, panifirin. If there is a desire to knead something on a very hot mode, then the ingredients are weak, from the nearest store need to be very chilled.

You decided to experiment on whole grains, which PROMISES to be the most delicate, but how much it is implemented still needs to be CHECKED in practice.

For our weak flour of 10 protein, the heating of the dough should not be higher than 28 degrees, but preferably 26 at the time of kneading. That is, your dough can reach all kinds of dangerous 30 and above only during fermentation.
Therefore, we kneaded the ingredients in a bucket. Watch and poke. This means that at least by the end of the batch it should not smear, and if you stick it with your finger, it should be soft and pleasant. You need to avoid the swamp by the endbut also a stone ball at the end as well. During kneading, you should get the aesthetic pleasure of turning over like living dough.
Begin kneading with porridge. You make porridge in cold water.The temperature of the water and the temperature of the resulting porridge (at least porridge) - measure, write down. This will help you check out the power of heating later. There, the degrees are small, even a special thermometer is not needed.
And look, 8-10 minutes have passed, and there is all porridge, add a little flour to this porridge until it turns into almost a bun, well, a little smears. So that by the end of the remaining 20 minutes the bun becomes soft, but stops smearing.
Record the correction. Then the bread will show you whether you were right, or if you still need to soften - moisten.
I see you like to dry mix. You should have at least 8-10 minutes dirty in the bucket. And at the end SOFTLY))), not firmly. At least at the experimental stage, and you will already correct the subtleties according to the baking result)))
At the end of the batch, measure the temperature of the bun. See how hot the dough is. You understand how intensely the dough heats up during kneading and how cool water can be poured.

Of course, the denser dough the machine will heat up more, but you will roughly estimate its behavior.

Fermentation started. Put your nose into the stove and watch the rise, sniff. If your dough smells like yeast, it's overkill. If it took off and sank - overdischarge.
Your dough should rise slowly, and only fall when the levers move. This is especially critical just before baking.
You should receive Aesthetic pleasure at every stage. When the bun is kneaded like a living one, when the dough becomes more airy, more beautiful, it smells better and softer from raw to tasty.
And if something smelled unpleasant, sank loosely, sticky holes appeared, and not a pleasantly smelling dome of dough before baking, then a mistake. Overheating somewhere, over-mixing, over-lifting. It is best to detect this moment at the beginning. It becomes clearer where the trouble comes from.
Look for the amount of yeast and moisture according to recipes for Panasonic. There, the most optimal amount is indicated, often found. In the process of mixing, correct it with writing, if it does not fit.

Then, from the baked bread, you can understand whether or not you need to give more water, and on the second bread with the adjustment, you will already understand what the best consistency your machine likes. You will pour water at a suitable temperature and put in the normal amount of yeast, which will already give 90 percent of the success, and the rest will depend on the recipe you choose.

Good evening everyone!
I start, so to speak, from a low start, with simple wheat bread:
water - 330 ml, temperature slightly below room temperature,
ascorbic acid - on the tip of a knife,
rast. oil - 2 tbsp. l.,
salt - 1 tsp.,
sugar - 2 tbsp. l.,
flour (protein 10.3, therefore ascorbic acid) - 500 g, sifted,
dry yeast SAF-MOMENT - 1.5 tsp
Mode - "basic" (program No. 1), crust - medium, weight - 2lb (1.0 kg), time 3 hours 00 minutes.

[Vyacheslav Ivanov]

Vyacheslav Ivanov, you can, the customs gives the go-ahead! I have wet flour (bulk from the supermarket), and 500g. high-quality flour is enough for 300, or even less water. Get ready to add a spoonful of flour as you knead. If there is a "puddle" under the kolobok, or it sticks like a comma to the wall of the bucket and does not spin (a lot of moisture).
Salt can be one and a half teaspoon (6g), and one and a half tea, but table.

Good evening!
Now I have a batch. There is nothing wet on the bottom and walls, everything sticks to the kolobok. The gingerbread man is not a mess. I just don't know what to compare with. A bit softer than my wife's dough for dumplings. Timing - the batch lasted about 10 minutes. Now everything has stopped, time is left - 2 hours 50 minutes.

Well, there is something to compare the finished dough with.
Earlobe, baby's ass, breast neighbors wife.), Quite seriously, he himself lamented. But this is the end. At the first kneading, the bun should be quite tight, only then, after 15-20 minutes, and after the second kneading, it softens.
For a few minutes in the process of the second batch, there should be a sound signal for throwing additional. ingredients, nuts, raisins ... that's when I definitely open the lid and look at the bun and quickly and quickly correct.



Woo, and write down the time, you can hear how the relay clicks turning on the heating elements for heating, mark everything.

Yes, it looks like my earlobe.
Time left - 2 hours 30 minutes, the second batch started.
Time left 2 hours 20 minutes - kneading, beeping, to throw something.
The gingerbread man is the same elastic, rushing between two shoulder blades.
Time left 2 hours 15 minutes - the batch is over.
I quickly opened the lid. Here's a bun:

From 2 hours 15 minutes the first raising of the test started.
Do not overlook when the gas outlet!
The time left is 1 h 20 min - the bun has increased by about 2-3 times, I am afraid to lift the lid and take pictures. A bad photo will come out through the window.
Time left 50 minutes. In HP, something clicked and it began to heat up.
I do not see any "gas outlet", "2nd rise".
Maybe Baking has already gone?
HP beeps. Done!
Here he is:
in a bucket

pulled out

from above

sideways

from below

on the other hand

Myakish didn't take pictures, the bread is still hot. I'll cut it tomorrow.
Thank you all for your support !!!

wow!

[Vyacheslav Ivanov]

Vyacheslav Ivanov, and what taste? Well, more or less, though not the same as the former freak. What tips:
What kind of water, from a filter or boiled from a kettle? Better ordinary filtered it has all the necessary salts. I always warm up the water, 30 degrees, a little warm.
I have never used ascorbic acid.
The roof was blown up most likely from lack of time for proofing and little moisture in the dough. And an excess of sugar could contribute to the same. Like caramel, it quickly seals the crust adjacent to the side walls of the bucket, and the roof, due to the increased work of the yeast, grows faster and tears the crust. In the oven, therefore, baking with steam is used, just so that the crust would be moist and soft and stretch during baking, and not set instantly in the form. Bread still grows during baking!
The fact that I did not notice the hitch is bad, you need to follow. times more carefully. It must be mandatory. And decide which one, delicate or strong. It should stretch and round the dough.
Is there a pause when you briefly press the start button? How many minutes? 5, 10? The color of the crust can be set to the maximum, it will be more fried and then leave it for 15 minutes in a bucket, tightly covering the stove with a towel, it will come a little more. But no more, it will become wet.
And you can grease the cap before baking: just sprinkle it with a spray gun with water or a starch brush with a chatterbox.



Yeah, from the photo I don't see how much of the bucket the bread took? Not enough for 500 flour? Something his form is somehow lopsided. Can I count on 600 grams of flour?

Good evening!
Here is the crumb cut:

The wife liked the bread.

The water from the filter, at room temperature, may be slightly colder.
A bucket in the oven is designed for 1 to 1.5 kg of bread.

[pok]

there is not enough sugar to influence. You can then remove the ascorbic acid and look at the result. Ascorbic acid enhances flour with protein 10, but perhaps the flour will cope on its own. But that later. Only in practice can this be determined.

You can cover the crusts with lubricants later, now I would like the machine to look at its maximum capabilities.

It looks really little dough, a lot of yeast. However, it can be stupidly deceiving
the effect of the TIGHT dough. The gingerbread man must be moistened more. Make it softer. Such a consistency to blur. That is, it should stop smearing only by the end of the batch. Even softer than last time.
That is, I would change one factor now - humidity. Let the rest remain pokbut the same, so it will be even clearer in my opinion.
Thick crust, possibly due to tight kneading. Again, the humidity must be increased so that the batch increases.

A bucket in the oven is designed for 1 to 1.5 kg of bread.

Wow, I have from 700 / 900gr. Count from min. 600gr. flour / s and I would put the maximum weight even with a small loaf. In theory, it will change (increase) by 5 - 8 minutes. the baking time and may knead will be a little longer, will be defrosted.

now I would like the machine to look at the maximum of its capabilities.

I agree.
You can add a little water, literally a spoon. But warm it all up. Salt is important in the batch, it would not be pinched. It should be 1.5 teaspoons - give it! Program 1, regular bread, dark crust and max. weight. Cover everything with a towel and look less.

Fine! So I will.

Go!
Water - 350 ml, salt - 1.5 tsp.l., sugar - 2 tbsp. l. without slide, pod. oil - 2 tbsp. l., ask. to-that - on the tip of a knife, flour - 500 g sifted (protein 10.4), dry. SAF MOMENT yeast - 1.5 tsp Mode - basic (program 1), time 3:10, weight - 3lb, crust - dark.
Good luck to all!

Report:
1st batch - 10 minutes (3:10 - 3:00),
pause - 20 minutes (3:00 - 2:40),
2nd batch (with a squeak np at the 10th minute) - 15 min (2:40 - 2:25).
Everything is like yesterday.
The gingerbread man is much softer, falls apart during kneading. Just in case I photographed:

I will catch the "gas outlet", probably in 20-25 minutes (if, as in Himtachi on the forum), I did not catch it last time.
There is nothing to measure the temperature yet, tomorrow I will take a thermometer at work.

Caught a "gas outlet"!
1st ascent - 20 min (2:25 - 2:05),
"gas exit" - a few seconds.
Kolobok type: