Bread maker Supra BMS-350

When to pour sesame seeds on bread and how to attach it so that it does not fall?

When to pour sesame seeds on bread and how to attach it so that it does not fall?

I don’t sprinkle sesame seeds on top, it will still crumble, so I just fry it and after the signal I add it to the dough. The taste of the bread is excellent, especially in sandwiches, and it is delicious with soup.

Good day! Well, seeing off Shrovetide, I also decided to bake her beloved's bread on potato broth with bran. I did not deviate from the recipe, almost, the yeast was different, and I wanted something for half a tsp. add, just for everyone. Such a bun turned out to be wonderful, I didn't even have to add anything. I was glad and went to do other things, and when it smelled, I looked in the window, and all the joy evaporated, of course the roof sank. I beat myself on the hands for this excess of yeast, but nothing can be fixed. Sadness.

[Natalia]

Natalia, Idea disappeared? With your recipes?
What didn't work, don't be upset, did it always work?
And with yeast it’s always like that, I’m already a scientist, so in this case it’s better not to do it.

Yes, that's something all in the business, there is no time, but from time to time I spy on you. And today I also screwed up, even my husband reproached, already with experience and then a failure.

And today I baked bread with peeled flour, but sifted the flour through a sieve-mug into a bucket, it's very convenient - it fits in there. The bread came out more magnificently than just without sifting flour. now I will sow.
For some reason, the first batch of kolobok came out excellent, and the second batch, I had to add flour ... miracles.

[Anna Warp]

Anna WarpDo you bake two batches a day? And if a large loaf or a very large one? Or have I misunderstood something?

[Natasha]

And today I also screwed up, even my husband reproached, already with experience and then a failure.

Natasha, it is he in vain, everything always turns out only from the one who does nothing.

Do you bake two batches a day? And if a large loaf or a very large one? Or have I misunderstood something?

no, the same kolobok. kneaded well, and after proofing began to smear the walls of the mold. I had to add flour.
And I’m afraid I’ll have to bake the bread again tomorrow, I ate half a roll with jam with tea.

When I baked bread on mashed potatoes, such miracles also happened, potatoes take a lot of flour, and it's scary to pour a lot, you can easily overdo it, everything seems to be a watery bun. But I stopped in time, bread is a miracle.
Yes, Idochka, I agree with you, but still I want to get not only tasty, but also a beautiful saichka. It will be a lesson!

[Natasha]

That's just all the little pictures are exhibited, it's a pity. I even exposed all my unsuccessful ones, do not be afraid, take pictures and exhibit.
Natasha, be careful with yeast, you taught me yourself when my roof sank.

I had no problems from an overdose yet. Mostly at first because of the wrong kolobok. And this time a blow is straight below the belt

And I seem to always try to keep an eye on the kolobok, but I won't keep track of the yeast - the roof sags, and as you taught me correctly, it is overridden.

Hello everyone!!!
And today I baked for the first time carrot bread with walnuts by the order of my husband But I forgot to take a picture when I pulled it out and cut it on the phone chatting
Again I have troubles with a roof ... for the second time in a row. But the bread turned out to be incredibly delicious, the roof defect is immediately forgotten.

[Olya]

Olya, and the yeast is still the same? Can you take the instant now? They need fewer ...
What a fine fellow you are restless. Great !!!

It's most likely a carrot.The cake after juicers is different, and if the carrot is grated, then the spread in its juiciness is very large. Here you have to look at the klobok. I think any bread with vegetables / fruits should be kneaded obviously cooler. Soak up the free water or draw it out of the additives - a noticeably big time difference.

Here you need to look at the klobok

It is not even condemned. Olya is not a beginner, so as not to know this, which is why I assumed yeast. She always looks after the kolobok (however, I thought that everyone always does this, regardless of the carrot)

[Rarerka]

Rarerka,)) klobobok is not discussed, and the wrong amount of yeast is assumed. What is it like? In my opinion, putting as much yeast as necessary is easier.

But no Different yeast with the same amount behave differently And always follow the bun without problems The eye is teased, the hand is full.

[exactly]

klolobok is not discussed

because Olga is watching him exactly

That is, you can get super fusion yeast? When I got a bad saf moment, the baked goods just went up badly, but nothing failed. If everything was baked on the living, then I would ask what could be if you cut off a piece from the briquette, in which some of the yeast has already died? That is why I break the briquette, not cut it off. There is no sarcasm in the post, just wondering where the truth is.

[Rarerka]

Rarerka, yeast is still the same.
Arkady _ru, I have not carrot cake, but grated carrots with all the attached liquid.
Of course I look after the bun, especially when the recipe is new to me. Yes, I look after any kolobok, it's interesting))
The second time I take yeast in packs of 80g. It's definitely not about the quality of the yeast, since one bread can sag, and the second after it turns out beautiful. Fortunately, the fallen roof does not affect the taste. I always take 1.5 hours of yeast. l. if the flour is from 450g and above. If less, then 1 hour. l.
You know, I noticed such a pattern, bread with pumpkin and carrots (vegetable) rises so well, so you can take less yeast. I think this is the problem I knew, but something shorted out and spilled 1.5 hours. l. I'll be smarter next time
The dough rose so remarkably during the proofing, I thought it would come out in the window and I still held it back with words))) But we liked the bread anyway, so I'll try to bake it with less yeast. Then I will report whether my guesses are correct or not

[Arkady _ru]

Arkady _ru, I didn’t think about some sarcasm. I'm also interested in what could be the reason, so I am reasoning Recently I got acquainted with the topic about instant yeast by Admin. It seems to be also dry yeast in a pack, but it works differently. So I asked Olga about them

[Olenka]

Olenka, although I'm not as special as you, Lyudmilochka and Arkady, but she immediately said that the roof sagged as if from an excess of yeast, I often succeeded while adjusting, and even more so with additives (I mean broth, vegetables). Good luck dear on the next baked goods.

[Rarerka]

Rarerka, our selection of yeast is not great. More precisely - small. I saw only 3 types of Instant ones on sale, I read the article, I will look for them now, take a closer look at the corresponding shelves.
Idea, yes, you were right !!! Well, I think so. Let's experiment

[Olenka]

🔗
Olenkahave you watched this? A very interesting post about yeast.!

about instant yeast by Admin

Ida, look at this one from my post above

[Lyudmilochka]

Ida, look at this one from my post above

Lyudmilochka, so she took it from there. And I haven't seen your reference, I'm sorry.

yes everything is fine! I just had to highlight the link better, it's my own fault

I am also guilty, I inattentively read the message and did not see the link.

The REDMOND RIP-04 bucket from the REDMOND RBM-M1904 bread machine is suitable for our bread maker. The paddles are also suitable from the supra, so they will fit, if necessary, from the redmond. Checked it out. It differs only a little in height, because 1904 has a maximum baking of 1250g. The rest is a copy of the Supra bucket.In general, in the absence of an alternative in the form of a native bucket, you can safely take it.
The cheapest in St. Petersburg at the moment: 🔗 (on the redmond website it is 990 rubles, and in this store there is a discount, because at registration and regular customers are given 300 rubles, for which you can spend 255 on a bucket). Moreover, the native Supra will cost 1200r in general, as I was told in the s / c. But their deliveries are not expected for any models of Supra bread makers.

[Arkady]

THANK YOU, Arkady, very valuable infa.
This time my shoulder blades did not fly off, however, the bun was a little soft (I'm afraid to make it cool because of the shoulder blades) and the roof sagged a little. Apparently she shifted the sour cream. I did not see any visible difference from removing the shoulder blades before baking.

🔗

[Ida]

Ida, how lovely. Crust, crust! It crunches and smells right through the photo. Wonder how handsome they are now, great!
So I never touch the shoulder blades
And you don't even have to worry about the steepness of the shoulder blade dough. This is a soft yeast dough, and the oven is capable of mixing well even unleavened dough on dumplings.

[Lyudmilochka]

Lyudmilochka, but my shoulder blades fell off precisely because of the thick dough with rye flour. Now I'm afraid, I add flour on the sly, if I see little. Here, apparently, she did not get enough sleep, but she turned out to be as nostril as ever.
And yet, I came to the conclusion that the softer the bun, the more airy the bread, but the roof sags. Maybe I am wrong

[Arkady _ru]

Arkady _ru,
And by chance about the big bucket from the Supra 355, you don’t know which model it fits from, I can’t wait for my family, I’m baking in a small bucket so far, but oooooo very uncomfortable

[tati-ana]

tati-ana, unfortunately, I don't have the 355 model and can't find it. But the likelihood of having a donor is higher than that of the 350th, since the weight of the baked goods is more common. If the bucket is like 250, then it fits from a Phillips 9015 (completely from its other models, if the bucket has not been changed) and potentially (not tested) from a Redmond 1905. Just come to a normal store with your own, buy a bucket (or ask to look first) and compare. In case of discrepancy, return it or refuse to purchase.... I still find it difficult to pick up from the pictures. The 355 has a completely different bucket fixation, which is a big problem. But there should be analogues.
Idea, the dough with rye flour is sticky, therefore, if the shoulder blades are not standing well, it is possible. And take care of your shoulder blades. If the coating begins to peel off on them, normally the dough will no longer be kneaded.
I would not look for analogs from Philips and Panasonic firms - they are sold almost at the price of new Supra bread makers (from 2500 to the Orbis-shop, for example).

[Arkady]

the dough with rye flour is sticky, therefore, if the shoulder blades are not well positioned, it is possible. And take care of your shoulder blades.

Thank you, Arkady, and what does it mean to protect them? I don't scrape them with anything, I wash them, I wipe them thoroughly and that's it. Or do you mean backlash? , i.e. do not knead tough dough with different additives?

[Idea]

Idea, not. Do not hit with a hammer or file. But you can leave it on the comfort of the electric stove and accidentally turn it on. My wife burned a stainless steel cup for a cartoon.
Any dough. And pour sugar and salt into the bucket without any problems - there is a specially provided gap between the bottom and the spatula for this.

Do not hit with a hammer or file. But you can leave it on the comfort of the electric stove and accidentally turn it on. My wife burned a stainless steel cup for a cartoon.

What are you, what are you, is that possible? I am a neat person, especially since it is not in my interests to be so banished over the stove. I have one refrigerator for more than forty years, it served my mother and much better than the modern fancy one.

[Idea]

came to the conclusion that the softer the bun, the more airy the bread, but the roof sags.

Idea, according to my observations, the same.
Today I baked rye-wheat (for the first time, before that only wheat-rye) bread called Volat. Finally, bread without a sagging roof !!! Otherwise, after two failures with the roof, I began to get used to it ... just kidding of course
When I pulled out the bread from the HP, the roof was a sight for sore eyes, but during cooling it crumpled a little, it's not scary.
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We liked the bread very much: it was baked and generally delicious. We will bake some more.

[Olenka]

The bread is wonderful, well done, Olenka, Congratulations.
And at the expense of the soft kolobok, it is checked, the bread is lighter, airy, cellular, but with an ambush roof.
And while we are hooked on wheat with sesame seeds, I just do not have time to bake.

[Idea]

Idea, Thank you!!! I can't buy sesame seeds anywhere, what a shortage
And every time I bake new bread, because I love variety, I even repeat the recipe I like after a while, so as not to get bored

[Lelikovna]

Lelikovna, congratulations. The crumb is beautiful. Once sagged, it means a little a lot of liquid. Rye-wheat is a completely different song. I knead so that the bun would seem cool to me. I do the same, kneading with carrots. Now he is breaking up. I will bake in a Philips HD3134 / 00 cartoon as an experiment. I hope that the top will be with a crust.
Idea, that's why it's better to bake in the oven / mini oven. He's not tied to the kolobok there. There, thinner dough can be and it will be fluffier and softer. Admin writes that it tastes better in the oven and I believe her. The French, when they open the wine, say that they need to let it come to their senses, it is offended that it has been locked up for a long time, and not drink it right away. It will not fully develop its taste this way. By analogy, bread in a bread maker lives like herring in a barrel. And when in the oven, and even the hearth, he is spacious there, nothing constrains him - there he is the director. Foremost. There is more oxygen, but heating elements burn him in the stove and he has nothing to breathe. In the multi, by the way, nothing heats up to red, even if you set the baked goods at 160 ° C, so the bread should turn out better there. Well, or not worse. It is only necessary that the heating element cup does not touch.

[Arkady]

that's why it's better to bake in the oven / mini oven. He's not tied to a kolobok there. There, thinner dough can be and it will be fluffier and softer.

Agree, Arkady all 100, only I don't want to bother with the oven, I have to watch it, but I have an oven without a timer and the bottom bakes stronger, I repented a hundred times that I changed the gas. cooker Marta on the new German Hansa.

[Olenka]

I can't buy sesame seeds anywhere, what a shortage

Yes, Olenka , I strained with him, it was my son who brought me 2 kg from the Baltic States, so I break off both on bread and on sushi with rolls.
And before that I bought tablespoons from the Uzbeks at the market, but this is expensive for bread, only for sprinkling.

[Arkady _ru]

Arkady _ru, Thank you.
I would also like to bake in the oven, but I, like Ida, have a fig oven. Mine: old, without a timer, it's not clear how it heats, where it heats. To warm it up, you need to wait an hour, well, it. I need to buy a new one, but I want a very good one, there is no way for this yet.
Idea,

so I took glasses either from the Uzbeks, or from the Tajiks, or from someone else, I don’t recognize them, but it’s expensive, of course, and they climb their fingers there in front of my eyes, unpleasantly It's a pity, there’s no one in the Baltics, otherwise it would be a kilogram 5 ordered

I never thought that there was a problem with sesame in your area. Now, if there are no cranberries with lingonberries, then I would not be surprised.

[Olenka]

Olenka, with the oven we, of course, have a problem with you. I’m looking at what stoves they use, they are drooling - I set the time, timed it on the timer and take out the finished dish. This is the oven, this is the class. But worth immeasurably. So we'll get by with HP.
It's unpleasant when people are clambering with their hands in sesame before our eyes, but, it seems, we have learned the culture of service, such goods are taken either with gloves or with a shovel. Even Koreans began to sell their delicacies with gloves, but I still don't take it, who knows how they cooked before the counter.

[Arkady _ru]

Arkady _ru,

for reference: we have nothing of our own: no production, factories, vegetable farms, etc. Everything is imported: sesame seeds, fruits, cars, etc. I live in Astana, and in Astana the climate is like in Omsk (Russia), that is, the climate is not at all for growing sesame seeds. Please do not confuse Kazakhstan with Uzbekistan.
And we have cranberries - heaps. So the other day we passed a place where grandmothers sell all sorts of things and saw signs: CRANBERRY, I was still surprised where they got it, and my husband joked: "Direct deliveries from Siberia"
PS Yo-mayo !!! I completely forgot about flour !!! We have flour, thank God, our own dear !!!

Idea,

Koreans with their bazaar delicacies, I bypass

Mom dear. How does the country live? Buy and sell? Livestock breeding should be like ... along with the cosmodrome. Incidentally, I once worked at a plant with a brigade of machine operators who arrived in St. Petersburg from the cosmodrome in an organized manner. Competent guys with a head and hands, and therefore gave more money than St. Petersburg. They were very hospitable, they invited me to visit, they treated me to pilaf (they lived right at the plant, the bosses allocated them a room, because high qualifications did not lie on the road, and they didn’t thump, unlike the locals; then their cops began to catch, and the plant bought them out; they decided that it would be cheaper for them to buy food together with the canteen, which they did).