Bread maker Supra BMS-350

DD. It is clear, but I wrote a bunch of recipes, I don't know which one to choose for the next time. I thought you would tell me now what wonderful bread turned out on potatoes and I will lean towards it

[Olenka]

Olenka, I carefully read everything about potato broth and came to the conclusion that you just need to follow the rules very strictly and then everything will work out.
By the way, for some reason, my bread turns out to be less nostril and heavier in my normal mode, I switch to French, we like it better.

[Idea]

Idea, I also use French more often when I have 40 extra minutes)))
Today I'll try out Sweet mode, then I'll report back

I also use French more often when I have 40 minutes to spare)))

Only in French you need less yeast, I learned that, and Lyudmila confirms it.
I'm waiting for the report on Sladky, I baked, I really liked this mode. Good luck to you !

[Idea]

Idea, thanks)) and you baked yeast bread on sweet?

[Ol]

Ol, I can be on YOU, even better on YOU.
Yes, I baked yeast sweet with raisins and zest, it turned out like a cake, baked well, everyone liked it.
🔗

[Idea]

Idea, agreed
Wow, how huge it turned out! Didn't you hit the window?
And today I baked bread with currants for tea on the Sweet mode, so I threw in the recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=375009.0
Cool bread turned out, my husband is delighted, but I would be sweeter

[Olenka]

Olenka, well done !!!!
Superb, I will also bake according to your recipe, only instead of currants (I just don't have it) I will add raisins and sugar, maybe more.
And today I have a failure, all the baked goods from the cartoon in the trash can, they were not baked at all, they baked in the oven, but everything was already spoiled.

Hey, is there anyone online? Can you please tell me if it is possible to change the baking mode after the second batch? Or do you need to turn off and wait 20 minutes, as in the instructions?

Ida, but if you cancel the first and turn on the second mode, everything will start over, all the kneading and proofing. Can you just cancel the program, give it a distance and then turn on the baking?
I don't know about 20 minutes

[Thank you, Lyudmilochka]

Ida, but if you cancel the first and turn on the second mode, everything will start over, all the kneading and proofing. Can you just cancel the program, give it a distance and then turn on the baking?

Thank you, Lyudmilochka, even if I didn't think well, really, everything will start all over again.
Yes, something didn't work for me today, I mixed it with potato broth, like at first everything was fine, then the stirrers flew off, then my husband touched the wire and the plug from the cord flew out of the outlet (I have an extension cord), and I don't know when it happened and how much time has passed?
In general, baking will probably not work today. While it is worth breaking up.

Let's wait to get upset, what if everything turns out better than always?

then the stirrers flew off

It is worth trying to change the orientation of the mixers relative to each other (by turning one by 180 ° or by turning one of the drives in the bucket by 90/180 °)
I have not yet flown off, because the drive from the bottom of the bucket has never turned ... in order to avoid

[Lyudmilochka]

Lyudmilochka, thanks for the support, everything turned out as you said, good, rosy. I was afraid to cut hot. Tomorrow I'll cut it, if I share the recipe with a successful and tasty one.
Arkady, I, too, never flew, and today, like a sin, everything went wrong. I'm afraid to turn the drive, because I didn't really understand what to do, but inside the bucket I put them in different directions, maybe I should be in one?
Today I have bread with potato broth and fried sesame seeds.
🔗

[Idea]

Ideahow? delicious bread?

delicious bread?

join

[Olenka]

Olenka
Lyudmilochka
The bread is very tasty, the taste is given by fried sesame seeds, but not as nostril as I expected from potato broth.
And I still like to bake more in the French mode, in which I baked this bread.

[Idea]

Idea, maybe there is more flour than necessary, so not so nostril? When I pour the flour, the crumb is sometimes even wet
Today, too, in some way, a failure I wanted to work out a recipe that had not been obtained before, the dough rose so well at the beginning of baking, I thought it would come out through the window, but no, the roof fell, damn it, now it’s bumps !!! 7 minutes left until the end of the program, I'm impatient about what will happen inside, I wanted to treat my relatives, but such an ugly one is inconvenient to give away They will say they did not like it, they gave us

[Olya]

Olya, do not despair, sometimes I also fail, I can't even determine why? And my roof sinks if I, even the smallest, go too far with yeast or water.
And with a kolobok it is difficult to guess, a lot of flour - not nostril, little flour, a weak kolobok, the roof may or may not rise properly. even according to the same recipe, it does not always work out with a bun.
Don't be upset, next time you will please your relatives.
If you remember, I already said here that the dough rose well, and the roof sagged at the finished one, I was told that it was an excess of yeast and it was overcooked, in my opinion Ludmila talked about it.

[Idea]

Idea, yes I do not despair, I rarely get bread, you can count failures on the fingers. Now I tried it - delicious, baked, but ugly infection It is my own fault, I scoff at the ready-made recipes, as I can, I redo them More often everything works out, but sometimes

[Olya]

Olya, but this is also a result, the main thing is to know the reason, and have you identified it?

[Idea]

Idea, my stirrers are standing, if you look to the right into the bucket, the left at 1, the right at 11 o'clock.

[Arkady _ru]

Arkady _ru, and what, you never rearrange them? Or should they stand this way after every wash?

I looked into my bucket, I thought .. when I wash the stirrers, I can turn it around. And it seems like pah-pah-pah, nothing flies.
Recently we ate sandwiches at a party. I realized that I can’t see the store’s bread, I didn’t finish it from the store, it seemed tasteless. quickly got used to good things most of all I like to add cumin to simple bread .. the aroma is wonderful

I wash the bucket after each kneading and remove the agitators accordingly, since the dough accumulates on the axle of the agitators and dries up. My mixers are one for 1, the other for 8 hours, that is, in different directions, maybe not right?

[Idea]

Ideahow exactly is true, even the manufacturer does not know.
I take off the stirrers and mine, as well as the bucket. But I don't twist the drive in a bucket. When on 1 and on 8, then they just on 3 and 9 meet.
Anna Warp, the owners are not offended? You might have thought that there was little sausage on the bread. I eat some bread from the store when I don't have time to make my own. Our round rye until now, when people come to visit from Voronezh, they take a couple of loaves with them.

[Arkady _ru]

Arkady _ru, tomorrow I'll try to put on 1 and 11 o'clock, we'll see, thanks for the hint.

[Ida]

the main thing is to know the reason, and you determined it?

Ida, unfortunately, no
I just won't try this recipe anymore, apparently it's not just mine)) Although the bread turned out to be delicious just for my taste, it was baked perfectly, but the roof And I love everything beautiful
On the topic of mixers, I have them in parallel, I read that it is exactly the right way to put them for the best kneading, that's why I always put them this way.

When I wash the stirrers, I can turn them around.

Anna Warp, that is, you never take them off? Are they always in the bucket?

I realized that I can't see the store bread

damn me too

[Lelikovna]

Lelikovna, I began to bake with live yeast. Firstly, it pierced at the saf moment, because.got substandard. And I try live in the store for a break - in the living, in the literal sense, it is characteristic. Secondly, I liked them better. Thirdly, it is more difficult to make a mistake with the dosage, since more of them are put. I put 1/25 of the flour.
While two more versions of Arabic were being baked in 350 and 250 models, I was thinking where my grandfather was to sprinkle, which left a whole mountain. I decided to bake cupcakes in the Klatronic mini oven. In two forms there was a very liquid dough, like in a casserole, and in the third it was thicker, but not at all as thick as in a bread maker. There, with a deliberately collapsed roof to the ground, it would have happened. The sprinkling was mixed in it (cocoa, sesame seeds, roasted peanuts). Mixed yeast and baking powder in all forms. In liquid forms, the dough flooded so that you are healthy. At first I tried to throw it back upstairs, but it's useless. In general, I started eating and ate it so hard that I can't look at them now. But in the third form, although the roof settled a little, the cupcake kept the shape. Why does it happen that in the oven the dough does not lead to disaster? And in those two molds, everything fell through and settled down to the original size of the workpiece. It was very liquid, and there was 4 times more cottage cheese, and the casseroles (which they, in fact, were) fall in the ovens.
I read about the recipe with potatoes ... I'll try. One of these days I will make sourdough, because it does not suit me constantly eating yeast rye. I wonder if there will be a big difference ...
For fun, I ordered a form from Redmond 1904, which is designed for 1250g of baking. In Onlinetrade, there is now a promotion until 12.03 and everything for 300 rubles can be taken almost cheaper. A bucket, if it fits, will cost 595 rubles. (without 850r, which is still inexpensive). And if it doesn't fit, I will refuse. What is great about Redmond is its support for its products. The stove is no longer for sale.

Anna Warp, that is, you never take them off? Are they always in the bucket?

I take off mine, and inside the pins I rub it well with a sponge, they spin a little there. When I put it back on, I rotate it around the axis to understand whether it is well planted .. so I don’t feel much respect for the position of the mixers. Since nothing is indicated in the instructions, it means I will not be fooled, as it is said in one topic on this forum, people forget that, first of all, it is a bread machine, and not a machine for the sake of a machine, that is, too much time and attention is paid to the problems of caring for it.

[Olenka]

too much time and attention is given to caring for her.

Don't tell me, things can go wrong without careful maintenance. You can ruin both the bucket and the stirrers. I am for the thing to serve for a long time and properly, and for this it is necessary to strictly observe the rules of caring for it.
Olenka, I also read somewhere that they are put in parallel, now I am going to bake sweet with sesame seeds, I will put it in parallel, I will see how it is best.
And further, Ol, your roof fell through on Sweet mode?

[Arkady _ru]

Arkady _ru, I somehow also looked for live yeast on sale (even before the appearance of HP), I did not find it Recently I again read how harmful dry yeast is, thought about leaven, and here on the forum I read what troubles happen to it, something got cold. So, Arkady, if you succeed, tell us later about your success with the leaven.

And yet, Ol, your roof collapsed in Sweet mode

Ida, no. Sweet turned out to be handsome. The roof of the bread fell, which was half wheat flour 1c, half with 2c and with a lot of bran.
Now she made croutons from it - delicious bread, but the roof The husband called this bread Batman

Now I put the bread with sesame seeds and sour cream, I'm afraid too, so that the roof does not fall through, the sour cream is not very good. fresh, and yeast 1 tsp. spoon, I had to subtract it, but missed it too late.
And with the stirrers I, in my opinion, have a problem - they began to be free, very free, to dress and take off, I had to put them on a thin napkin. I don’t know what to do next.
And with the roof, in my opinion, you have too much "heavy", I mean bran and flour of the 2nd grade, but this is my opinion.

[Idea]

Idea, my stirrers have become easier to put on over time.

And with the roof, you, in my opinion, have too much "heavy", I mean bran and flour of the 2nd grade, but this is my opinion.

Well, there was such a recipe, the author of the recipe was fine with the roof, but instead of 2nd grade flour there is whole grain, and it is even heavier. She told her husband that I would no longer make bread according to this recipe, he began to convince that in vain, figs with him, that it was ugly, but delicious. Maybe later I'll buy whole grain flour (if I find it), I'll try again, and suddenly everything will turn out beautifully

[Ol]

I also have agitators that have become easier to put on over time.

Ol, they don’t just dress easier, but they are very loose, especially one. I noticed this after kneading a tough dough.

figs with him, which is ugly, but delicious.

But we also want the pastries to be beautiful. So try, and I'll keep my fists for you.
Yes, also, I almost forgot about the stirrers, it seemed to me that they knead better when they stand in parallel. You're right !

[Idea]

Idea, in my 250, the blade generally dangles with a play of 20 ° and nothing. At 350 I have it, however, much smaller. The backlash must be in order to remove the baked goods from the mold. Not all the shoulder blades are removed after kneading (I do).
And the shoulder blades should most likely stand so that they do not meet during kneading. They always knead well, only a small batch is not for this stove, since the bun can sit on the mixer and roll like on a carousel. But it’s like any stove.
Many people write that two shovels knead better. It is unlikely. The second spatula is a necessity caused by the increase in the kneaded dough and the elongated shape of the bucket. And they all knead well, except for those cases when you have to help them.

I’m thinking that if you bake bread and potatoes according to the Admin recipe and get a collapsed roof, then there is most likely an error with the liquid, and not with the yeast. And the effect of falling through the roof, it seems to me, is more pronounced in the case of an error with the liquid. Potatoes, which are not boiled, contain significantly less liquid. You can obviously drink more flour, then everything works out. And the kolobok takes longer to form, since drawing water out of the potato is not the same as absorbing free water. So he must be cool.
Here bread recipe from Admin that I liked. Everything is clear there with the weight of the ingredients. Lelikovnamaybe try another part of the Merlezzan ballet with him?

[Arkady]

Well, here's my next bread with sour cream, potato broth and sesame seeds.
🔗
Arkady, I'm already scared the last time they flew off, that's why I got worried. But since you say that it's okay, I will continue without putting napkins on the axle.
I do not take off the stirrers because I once tried without them and I had a bad piece of bread, and with the mixers it flies straight out without stopping.

a small batch is not for this stove, since the bun can sit on the mixer and roll like on a carousel.

I agree to 100, I can't do anything with small mixes, by the way, the mixers fell off with a small mix.

[Idea]

Idea, I normally remove it, lubricated the axle with oil.
Good bread, how is the taste? I have a previous post of rules, there is a link to a great recipe from Admin. You can trust her taste, her recipes are well thought out.

[Arkady]

Arkady , with taste everything is in order, better and nothing to wish for. Here are just the ugly roof, but this is due to the fact that I am afraid to open the stove after 3 batches and take out the stirrers, but next time I will definitely try to form a bun with my hands and pull out the stirrers. And do you lubricate the axles with oil after you have removed the mixers or immediately when you put them on at the beginning of the batch?

[Idea]

Idea, if wheat- (0th), then on the prog the dough with full performance. Then I dump the dough onto the tablecloth, take out the stirrers, remove the dough from them and form and into the dough. I knead the dough with my hands and put it tightly on the bottom of the mold, greasing the mixer axles with oil. I look when it doubles (/ with a small) times, I turn on the baking.As a rule, the second proofing takes a maximum of 40 minutes, but usually 30.

[Arkady]

I look, when it doubles (/ with a small) times, I turn on the baking. As a rule, the second proofing takes a maximum of 40 minutes, but usually 30.

Arkady, it turns out that it is removed from you manually, without a program? And what program do you turn on after the proofing Or am I misunderstanding something?

[Idea]

Idea, on the dough mode, two kneading and proofing. Then, without the proofing program until the increase in size, then the baking program. On the program, I knead the dough and rye, but there is only one kneading and on a pause I take out the dough, remove the spatula, put the dough back and it costs me until it increases in size. Then I turn on the baked goods. And the axles are spinning a second time idle, but lubrication of the axles does not help much: anyway, two small holes remain at the bottom. For a very glamorous look, you will have to bake in a mini oven or oven. My next experiment will be baking in a multicolored Phillips in a non-native form, when ozone brings it to me. In my opinion, the shape of the heating elements should not touch when baking. Therefore, I ordered a form lower (9 cm instead of 11) than the multi cup. It will only sit on the button in the middle of the heating element and on the spacer so that it does not touch it. Philips HD3134 / 00 cartoons.

[Arkady]

on the dough mode, two kneading and proofing. Then, without the proofing program until the increase in size, then the baking program. On the program, I knead the dough and rye, but there is only one kneading and on a pause I take out the dough, remove the spatula, put the dough back and it costs me until it increases in size. Then I turn on the baked goods. More details:

UNDERSTOOD !!!! Thank you,Arkady... You, of course, are a Super-baker, I still have to grow and grow before that, and then, probably, I will not reach such heights.

You are, of course, the Super Baker

There is no doubt about it. I ate dough from muffins yesterday. Such a current super baker moget. And where did the link in the quote come from?
And in supras, by the way, there is a French regime, as in others it is usual. Almost all modes are shortened.

:

And where did the link in the quote come from?

I was also surprised that the message does not, but the quote is.

You can try to remove by editing

You can try to remove by editing

In my opinion, this is something advertising companies are wise. REMOVED!

[Arkady _ru]

a bread recipe from Admin that I liked. Everything is clear there with the weight of the ingredients. Lelikovna, can I try another part of the Merleson ballet with him?

Arkady _ru, so my roof fell not on a potato, but on a completely different one. I haven't tried potato yet. I have written out so many recipes I like, we do not have time to eat, as I bake
And the option that is in my bookmarks by reference is waiting in the wings, there is buckwheat flour in the composition, and we love buckwheat !!!
By the way, now I was in the supermarket, you asked oatmeal? There is a dear and a lot))) From Garnets.
Only now I was driving for buckwheat and rice flour, there was no rice flour To such a distance, my husband was angry
But now I will try to bake rice bread
Idea, beautiful bread turned out on sour cream !!!
And now I cook potatoes, not because we fell in love with potatoes, but because broth is necessary for bread

[Olenka]

beautiful bread turned out on sour cream !!!

Thank you,Olenka, but if you knew how delicious it is! Now for supper I have had sandwiches with red fish and caviar, they dared in an instant, did not even have time to take a picture.
I have no problems with potato broth, everyone loves potatoes in any form, and my husband is ulcerative, so he loves mashed potatoes. And then they gave a kilogram of sesame seeds, yesterday I fried it again and bake bread and sushi, we like it.