Bread maker Supra BMS-350

[Arkady]

Buy and Sell?

aha)) We sell our oil, and we buy Russian gasoline, because there is no refinery

Livestock should be like

Well, by joint work, we found another strong industry of ours. But in addition to our meat, we can also find amer chickens, which are 100 years old, and Belarusian beef and so on.

together with the cosmodrome

Well, this, for us ordinary citizens, is not cold, not hot, sorry ... but no, the climate is deteriorating from this, the pressure at the cores drops, and so on.

treated to pilaf

Again, an Uzbek dish

and they do not thump, unlike the local

Anything can happen It's just that these guys came to work, and not to drink, but here, just like in Russia, someone is drinking, someone is working. I lived in Russia for 1.5 years, saw both yours and ours, there are enough bukhariks everywhere.

Arkady, we can be kicked out of the forum for a flood in this thread

just https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=204528.0

Unfortunately, there are no offtopic tags ... And they eat pilaf ... but whoever doesn't eat or make it, like barbecue. I do not confuse Uzbekistan with Kazakhstan, but I confused the Kyrgyz with the Kazakh at work, because both are "k". Don't be offended, please. And I communicated with Kazakhstan on the Internet, essno. Even for more than a year they had a moder on their website. Everyone wanted to meet in real life and chat, but alas, it’s very far away, I don’t get that far by car, and neither do they. There is no more site, but hello to each other anyway. Please litter, but if a person is rotten or an asshole (as well as both "advantages" together), nothing will help him. It is with these criteria that I approach people.
Photos of baked goods are also flooding, here the peculiarity of bread makers should be discussed ... if such exists. And about the feature of the supra, I said: shortened modes and unnecessary movements during kneading. It should be: kneading, proofing for 2 hours, second kneading, proofing for 40 minutes, baking (no kneading is needed, why? But there is one). There can be no French bread in bread makers. It's more of a lushbread mode. The rye regime is not enough. Something like short kneading, proofing for 2.5-3 hours and baking. To be honest, I almost always use only dough and baking modes near the oven. Basic or French mode is very rare. Now I began to put less yeast than in the recipe. The supras absolutely do not have enough time for proofing. She has a kneading, first proofing for about 20 minutes, kneading, the second hour with a stupid kneading 1 hour 45 minutes before the end of baking. This is a conveyor for one loaf, the bread maker was conceived to drop the ingredients into it, came and took the loaf and ate it. The spirit of time, so to speak ...
Nice tags [off] [spoiler =] add, with closed, essno. Although I always write the tags myself, they don't pass here ...

Kirghiz confused with Kazakh

There is no difference for me either

Photos of baked goods are also flooding, here the peculiarity of bread makers should be discussed ..

Well, don't tell me. When I was choosing HP, I looked at the pictures of the pastries, whether I like it visually or not. It was from the photo of the breads from Supra 350 that I liked the fact that the bread is elongated, like a brick, and not like a fungus from other HP. Well, the photo of the loaves of the forum participants helps to compare whether I am doing everything right, I have the same smooth, porous or ruddy loaf of bread, like that of others. So for me, this is how photos are needed

The rye regime is not enough

And I don't feel the need for it Dough mode 30 min, proofing with HP off for 60 min and Baking mode 60 min. Bread (judging by the photos and descriptions on the forum) turns out better than those who have the Rye mode.

There is often confusion in the concepts of "proofing" and "pause" - these are different cycles in the dough kneading.
In this topic, read carefully how these cycles differ from each other and what practical meaning they have, how they are useful for the test "PROGRAMS AND STAGES (CYCLES) IN BAKERY FOR BREADING" #

Well, thank you. I immediately found many differences in the description compared to my own presentation. You have to be such fools. I was sure that the kolobok is formed during the first batch and that after the second it should look a bit unkolobok. Where is the bang button on the head? And the dough overriding is the moment when the yeast begins to be suppressed by the presence of carbon dioxide, and not that there is nothing to eat. The process stops, the temperature drops, the gas decreases in volume, and the dough does not flop to the bottom, because the walls of the mold hold it and the dried tension of the dome does not let you know much about it. Exaggerated. In the free state of the test, it would probably look like falling ... Maybe wrong again. Live and learn. Haha, special Arkadiyru
In fact, I thought that the first proofing is always the longest (we get a kindergarten), the second is shorter and the dough should rise 2-2.5 times. And by reference up to 5 times. It turns out that overexposing the dough after a long first proofing is easier than after a short one, since there is a lot of yeast, everything will gasify sharply, oppressed by carbon dioxide and the dough will begin to fall off. And in general, is it that I did everything in front of back?

Photos of baked goods are also flooding, here the peculiarity of bread makers should be discussed ..

I will not post pictures at all, I thought, on the contrary, since people bake the bread themselves, they should clearly show WHAT happened, but since this is a flood - sorry.

Don't be so touchy. Off-topic posts are always and will be, but space should take up little. The photo is nothing compared to my tryndezh above. Just having one model creates a feeling of solidarity, which is quite understandable, and a desire to show "like mine", sometimes with a transition to a discussion of recipes. A spoiler with a name, where the offtopic could be removed, would be the most. It's even better than the [off] tag. The thing is that in the topics on stoves there is no cap with their characteristics, where a photo with baking samples and views from angles, and even with dimensions, would be placed, which, by the way, would greatly facilitate the search for donors in a bucket.
So I gave the donor data in a bucket, but they got lost in the posts, and putting them in a hat would save you unnecessary questions and facilitate navigation in general.

[Arkady _ru]

Arkady _ru, why do you need another bucket? Has your family already fallen into disrepair?

Don't be so touchy.

A spoiler with a name, where the offtopic could be removed, would be the most.

So I was not offended, I just will not post pictures, since this is a flood, but Spoiler, this is probably the business of the moderators? Or not?

[Lelikovna]

Lelikovna, 595r is not so expensive, I don’t feel the loss in my pocket. In the long run, this is a dough mixer and a good bucket will come in handy. You can also sell the supra to the same owners, and cheaper than they will buy in the store, without being left in the loser. Anyway, I have a stupid habit in the form of such "charity". This also applies to computers, when I purchase some components to write a review (I did it only a couple of times); find out some questions yourself (curiosity), and then sell (take at a discount) without a loss or sell already in the assembled computer. Or maybe this is such a disease But it does not hit the pocket. Now, gastronomy has also been added to the computer hobby ... It is also necessary to take into account that I have been drinking well for over 10 years, which caused much more inconvenience to absolutely everyone, including me (although I, of course, did not think so). So the current state of affairs is completely harmless and is not condemned by anyone, including his wife.
Idea, adding tags in the competence of the admin (direct or indirect), but not the moderator. After all, he will see this post (or recognize), so he will add it if he sees fit and there is such an opportunity.
They see and know everything. And the most vicious trolls will be tied to the mixer until the 6th stage of baking in a bread maker

[Arkady _ru]

Arkady _ru,

It is also necessary to take into account that I have been drinking well for over 10 years.

Or maybe this is such a disease

Well, then this changes the matter, a spare bucket is definitely needed in this case

Someone can tell me - I can't get the top crust ... Everything just "falls" inward ... please help!

So I was not offended, I just will not post pictures, since this is a flood

These are just the whims of some users.

The administration of the forum, on the contrary, encourages everyone to bake bread, display their own recipes with photos on the forum, and share their experience.
For this, many bread sections have been created, just to help bakers, for those and who bake well, and for those who are just starting to do it.

And experience is gained only when bakers follow bread recipes, look, ask, repeat recipes!

Someone can tell me - I can't get the top crust ... Everything just "falls" inward ... please help!

Come here and read CAREFULLY !!!!!!!!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Hello dear hostesses! I have just registered on this wonderful site and do not know everything yet. I got a bread maker just 4 days ago. But my husband and I have already appreciated the advantage of homemade bread over store-bought bread. I learned a lot from your communication and I will be happy to ask you for advice and share my achievements!

Well, since he calls ... we admire:



Someone may ask, how to bake round bread in a rectangular Supra 350 bucket? Aha, intrigue!
Everything is very simple. For this we need a bread maker, a section from the wall and a round shape. I kneaded in Supra 250. Sobsno, you can knead in the 350th, but she will do it without you, and we are not looking for easy ways. We help. This immediately makes us an active participant, not a contemplator. Why did not I write in the topic for the 250th? So there are no people there, but here, I see, every day is increasing. I wish to pass on the experience, the more we are called to this.
Kneaded ... pause ... kneaded ... raised ... released gases. Here the workpiece must be transferred to the prepared form and put on the second proofing. In the meantime, you need to think about where to put it for baking. You only have 70 minutes for this (this is at best). Find the Philips HD3134 / 00 cartoon. If you don't find it, you have to go and buy. Our dough is wheat-rye-buckwheat and must be baked at a high temperature. If you put it directly on the heater in the multitask, it will burn. You need to put on something ... For example, on screws / nuts. Three pieces are enough. If they are not lying anywhere, we are looking for where they are used. The section from the wall will be just right. We only need three. It will be almost imperceptible, even superfluous ones will remain in it. Looking at the clock, we take it apart. Time is running out, it's worth hurrying up. Well, now everything is ready. We put three nuts on the disk, put the foil, covering the bottom of the form (just for everyone, it suddenly decides to burn). The inner cover of the multi must be removed. My cat was very nervous when he took it to the dacha in a box, but if you poke a hole, it's a completely different matter. The big world will be visible through the valve hole too. Well, then full throttle (160) and an hour and a half without stopping. The result can be seen at the very beginning of the post. I ate a little, I really wanted to eat.
Delicious bread for everyone.

OUR BEAUTIES, ALL WITH YOUR HOLIDAY, HAPPINESS, LOVE, SMILE !!!

Tomorrow I start working for three days, it may turn out that I cannot even congratulate.

[Evgeny Alexandrov]

Evgeny Alexandrov, welcome to the forum !!! In order to answer your question, you need a recipe by which you baked and preferably a photo to see how critical everything is. You can also read this topic from the beginning, we have already discussed this problem.
amigoYULA, welcome to the forum !!! Ask if we can, we will answer and be sure to share your developments !!!

Find the Philips HD3134 / 00 cartoon. If you don't find it, you have to go and buy.

Ha)) not for this I bought HP, so that I could buy a cartoon for her

I really wanted to eat.

Arkady, I'm lying

OUR BEAUTIES, ALL WITH YOUR HOLIDAY, HAPPINESS, LOVE, SMILE !!!

Thank you!!!

[Arkady]

Arkady, THANKS FOR THE COMPLIMENTS !!!!!

In general, girls, it is quite possible to bake bread in a cartoon, only a cup should be lower. This is my opinion (if not right, let those in the know tell me). If there is no temperature adjustment, then the cartoon probably gives a maximum of 120-130C and the oven in it is better than wheat products, and if you can set 160, then you can already look at wheat-rye. You can use forms, you can use cups from smaller cartoons, or even buckets without handles. It is advisable to put the cup on a low stand so that it does not touch the heater. The O-ring can be left on if the cup is low enough. It is better if it remains within the boundaries of the side steel walls, then the upper crust will be more convincing. Getting it, of course, is not so convenient, but it is possible. It is convenient when you need to bake several, and there is only one x \ n.
Climbed on an Internet, it is quite possible to find a replacement for the multi cup from a completely different opera. That is, among ladles / saucepans with a removable handle, etc. Many are no worse than complete cups, and sometimes even better.

Guides, who bakes what? My last loaf was banana with bran, now I put it with olives and oregano

[pulled out the shoulder blades]

Yesterday I made a half-kilogram loaf of rye with the addition of coriander. I put half a teaspoon, it turned out to be not enough. After gas release pulled out the shoulder blades, kneaded the bread with her hands and added more flour, rolled out the sausage and put it in a bucket. It rose well I didn't notice the difference, the bread sticks to the pins anyway. If only as the last opportunity to knead bread with your hands - the bun turned out to be

[Anna Warp]

Anna Warp, yes, you need more coriander. I added 2.5 hours. l. for 400 g of flour (I don't remember the weight of the bread). The taste was great, but I also added malt. Anyway, it will stick to the pins. When the bread is baked, take it out of the HP, let it stand for 15-20 minutes in the bucket on the board, then turn it upside down, twist the screws a little (1 cm) and the bread will pop out onto the board.

[Anna Warp]

Anna Warp, it doesn't look like rye at all in color ...

And I'm in trouble again - the agitators continue to fly off, I don't understand what's the matter, and the roof will probably sag. I watched the kolobok, everything was fine, I got up well too and ..... bad luck. While still sitting baking.
Really hand over to repair? And can these mixers be able to make them not fly off?

If the shoulder blades fly off even when they are oriented in one direction, then only placing something will help to make them fit more tightly on the axis. Foil, for example, folded several times. And I don't wash anything with detergent.

[Arkady]

Arkady, dear, I not only do not wash with a detergent, I do not even wash it with a sponge, but pour a little lukewarm water for one or two minutes and then everything lags well behind, then I wipe the whole form with a dry soft cloth, try, as best I can, to save the coating in a bucket ...
Now you have to put the agitators on something, but will it help?
Yesterday, for some reason, there was a complete failure, either I was unwell, or even why, but the bread did not turn out very well ..., however, delicious, as always, but the roof sagged, the mixers fell off, and for some reason the HP did not pick when loading add. ingredients. In general, I was terribly upset. The machine seems to be new.

Now I was kneading the dough for pizza and pies with onions - the shoulder blades did not fall off, however, I put them on a thin paper napkin.
The dough, of course, is lovely, I don't knead it with my hands, but here it rises well due to heating. In general, I'm happy.

You can also insert into the gap between the scapula and the pin of the 1/2 toothpick, the sharp end inward. And leave the big end so free to take it out later.

[Admin]

AdminThank you, I'll try, apparently, these HPs are a weak side, someone else complained that they fly off, and I, apparently, use it a lot, although I started the oven in mid-January, this is not the wear period?
This time I was just very scared, because one scapula got under the other and barely freed them, I was afraid to damage the Teflon coating.
Somewhere here I read that for some reason they put two stirrers, when one is enough, and then such a hassle.

Hello everyone! Tell me which program is best for baking sourdough bread. The instructions for the bread maker are disgusting.
Kind of like program 3: "French - kneading, filling and baking bread. This mode takes longer to rise. The bread is crispy and light in texture."

[andrex]

andrex, I didn't bake bread with sourdough, but I can tell you about the French regime.
With the smallest bread weight, the program duration is 3.40 min.
1 batch 15 minutes, pause 20 minutes, 2 kneads 17 minutes, proofing 20 minutes, 3 kneading seconds (kneading) and 1.30 for the second proofing and baking.
Well, for comparison, the main mode is 3.00 hours.
1 kneading 10 minutes, pause 20 minutes, 2 kneading 15 minutes, proofing 20 minutes, 3 kneading (kneading) a second, and 1.05 for the last proofing and baking.

[Lelikovna]

Lelikovna, Thank you! And where did you get the decoding of the modes? Did you pick it up manually?

Who tried to bake the cupcakes? They should be baked on the pie setting (1:48). I tried it only in the 250th, so it doesn't bake there and the roof falls. There are some differences in the programs in the models: in the 350, nothing but time is not regulated. You can choose the color of the crust for the 250th ...

[andrex]

andrex, yes, everything myself. It's so convenient for me to follow the process.
Arkady _ru, I tried, wrote already that I was not baked

350 nothing but time is not regulated. You can choose the color of the crust for the 250th ...

How is it not regulated - regulated - with the "Color" button, if the program is not "dough", "pie" or "marmalade"

[andrex]

andrex, mine is not regulated.

: girl_red: Description of modes and stages for a minute is in the instructions for the oven, if you do not have one, download it here on the website.
And I bake cupcakes https://Mcooker-enn.tomathouse.com/index.php@ option = com_smf & topic = 120774.msg1142729 # «Reply # 213 06 Apr. 2013, 12:08 "

[Arkady]

Arkady, it cannot be that the color of the crust and the weight of the SUPRA BMS-350 are not regulated.

Olga, dear, here is THANKS for deciphering the program in minutes, why did I not think to ask before, when I was tormented with the development of HP ??

[Arkady _ru]

Arkady _ru, then you have a marriage.

A description of the modes and stages for a minute is in the instructions for the oven, if you do not have one, download it here on the website.

tati-ana, what is your HP? 355? There is no such information in our 350 manual. I didn't find it on the site either.
Idea, I already wrote to someone in this thread by the minute, so I thought that you own this information
Here's another Sweet Mode 2.50:
1 batch 10 min (2.50 - 2.40)
pause 5 minutes (2.40 - 2.35)
2 kneading 18 min (2.35 - 2.17) at 2.27 sound signal for loading add. ingredients
proofing 19 min (2.17 - 1.58)
wrinkle
proofing and baking 1.32

[Olenka]

Olenka, honey, thank you very much, in the instructions, really, there is nothing like this, I really learned it by heart. Priceless infa, Olenka !!!!!
I seem to have solved my problem with the stirrers rally, put food foil under them and they (the stirrers) began to behave fine, I don't know, for how long? But every day I knead the dough for pies, pies and unleavened, I really like to knead the dough in HP.

[Idea]

Idea, you are welcome!!! use it for health It is also convenient for me to use this way, I looked at the scoreboard, saw that there was 15 minutes left until the last batch, ran away on business, returned - removed the stirrers, etc. So far, only 3 modes have been painted, I use only them, also Dough and Baking. If I use any other, I will sign for myself and share with you
I'm interested in the Whole Grain mode, I'll try it sometime. And I found a suitable recipe, and bought whole grain flour

I'm interested in the Whole Grain mode, I'll try it sometime. And I found a suitable recipe, and bought whole grain flour

I'm still a little afraid of baking with Whole Grain Flour, although I found it. Try it, then share it. We are now addicted to yeast dough baked goods.

So far, only 3 modes have been painted, I use only them, also Dough and Baking

Share the sign, please)

then you have a marriage.

it cannot be that the color of the crust and the weight of the SUPRA BMS-350 are not regulated.

But I just thought, suddenly this is a case when the manufacturer reserves the right ... blah blah. What is the point in choosing a crust if the muffins are all baked at a high temperature and it is never pale. Even if suddenly and marriage, it is insignificant for me. I refused to bake cupcakes in cotton. In addition, the oven itself is not normally able to knead the dough on the cake, which is 250, which is 350. But, in fairness, in the mixer you also have to separate from the walls of the cup with a spatula. It is more convenient in a mixer, where the cup is spinning.

[unevil]

unevil, wrote on the last page.

Yes, 355 supra, but something, as it seemed to me, matches the program, try to check

[Arkady]

[/ b],

But I just thought, suddenly this is a case when the manufacturer reserves the right ... blah blah. What's the point in choosing a crust if the cupcakes are all baked at a high temperature

Arkady I disagree with you in this case, and most likely, as writes Olya, the stove is a marriage. I rarely bake muffins, my even don't like it, but just give me sweet bread.
And for any bread, a crust is important! I think so. Therefore, the "crust" mode must be mandatory.

[Idea]

Idea, on my sweet bread everything is regulated. There are no adjustments on marmalade, dough and pie (which means cooking with baking powder).

[tati-ana]

tati-ana, I watched, the modes do not match, or rather the time in the modes.