Olya Konstantinova
Hello dear users of HP Supra-350. I bake bread for about a month, everything turns out great, but there is one problem: when kneading the dough between the axis and the stirring blade, a black powder is formed, or the oxidation product enters the dough (if you do not watch it). I found out about it by chance, when during kneading the screw flew off the axis, and I put it in place manually. As soon as I think that we ate it !!! Please tell me what it can be and, most importantly, what to do to fix this problem.
sazalexter
Olya Konstantinova, Alas, do nothing. Alternatively, change the bucket.
volnik
Good day to all! Acquired HP Supra-350. She baked bread twice: rye-wheat and just white bread on kefir according to the recipes of members of the forum-based. mode (1) with a dark crust and by weight - the very first figure, probably 1 kg. It is baked, but the top is collapsed (downward with a notch), that is, there is no slide and it looks completely without a crust. Maybe I'm doing something wrong or is there a problem in the HP-ke? Can anyone help with advice?
sazalexter
volnik, Bake recipes from the forum, read the topic # and you will succeed!
volnik
sazalexter, even there is nothing to thank) Because this is all in general (everyone who registers first of all gets acquainted with the articles and tips written by general book theses), and I need advice from the owners of HP Supra-350. "Bake according to recipes from the forum, read the topic ..." -template? Sorry, but it looks exactly like that)
sazalexter
volnik, Give the recipe in full, specify how the flour was measured, what was the yeast, it is desirable to indicate the release date.
PS: on the forum most of the questions were discussed and not once, everyone has mistakes, and on all HPs and not only on the BMS-350, let's analyze them together.
volnik
Bread from the instructions for HP Panasonic.
1 tsp yeast
400gr. flour-measuring glass
1 tsp salt - 2-sided formation. spoon
1 tbsp. l. sugar-2-sided layer. spoon
1 tbsp. l. sub. oil-2-sided formation. spoon
270 ml fat-free kefir in a measuring cup
Basic mode 4 hours. Or, to be more precise, here I went https://Mcooker-enn.tomathouse.com/in...=3814.0 and from the moderator javascript: void (0) I wrote off the recipe and applied it to my model - Mode # 1, weight up to 1000 and dark color of the crust, time -3h.55min. As for the yeast, I took Pakmaya Active Dry Yeast (I made pies and pancakes, everything went well) fresh.
Newbie
Have you tracked the kolobok? 400 grams of flour, but with a measuring cup - how's that? Either there is a lot of liquid, or the dough has stopped. Have you looked through the window before baking?
For a darker crust, after finishing set the bake setting for 10 minutes.
sazalexter
Quote: volnik
400gr. flour-measuring glass
A glass from the HP kit? If yes, then it is for water, measure flour with scales, then there will be no mistake. There was a lot of liquid, so the "roof" sank.
volnik
Quote: Newbie

Have you tracked the kolobok? 400 grams of flour, but with a measuring cup - how's that? Either there is a lot of liquid, or the dough has stopped. Have you looked through the window before baking?
For a darker crust, after finishing set the bake setting for 10 minutes.
Measuring glass with graduations for flour - one, semolina - others, water - theirs. With this, there can be no problem, most likely, the dough has overstepped, it’s on kefir ...
I looked at the gingerbread man and, however, it somehow didn’t seem to me very much, because when baking rye-wheat bread (my first experience) I tracked the gingerbread man and it looked like I looked at the photo here. The first bread was also without a hat, just, practically, a brick, but tasty and when pressed on the loaf, it rose, that is, it corresponded, but I really want my bread to be with a top, at least a little semicircular.
Admin
Quote: volnik

Measuring glass with graduations for flour - one, semolina - others, water - theirs. With this, there can be no problem, most likely, the dough has overstepped, it’s on kefir ...
I looked at the gingerbread man and, however, it somehow didn’t seem to me very much, because when baking rye-wheat bread (my first experience) I tracked the gingerbread man and it looked like I looked at the photo here. The first bread was also without a hat, just, practically, a brick, but tasty and when pressed on the loaf, it rose, that is, it corresponded, but I really want my bread to be with a top, at least a little semicircular.

It depends on what kind of bread you wanted to bake: wheat-rye or wheat rye - it depends on the amount of rye flour in the dough.
Over-acidity or not depends on this indicator - wheat-rye dough (kolobok) is made according to the principle of wheat dough, with two proofings, and according to the Basic program, there is enough time if the program is 3.20 - 3.50 in time.
Rye-wheat bread has ONE proofing, and the program needs RYE bread, or manual baking control.

Kefir will not spoil the dough, especially if it is a very old kefir.

We go here and read and look at the photo: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
volnik
baked bread "Italian bread on kefir" and, by the way, you approved Answer # 15 12 Nov. 2011, 22:14.
Just, do not get me wrong, that my first experience did not inspire me) I will say this: I followed strictly according to the recipe from the forum, strictly following program number 1 - this is the program for which there is enough time. And, at all, the name of BREAD Х.-psh is not important. or psh.-rzh., the main thing is that the question torments me: since the bread turned out, so why is it without top? You no one can, specifically explain, and send "Come here and read and look at the photo ..." I understood only one thing - I will look for the owners of HP Supra and consult with them. Thanks everyone.
Newbie
Quote: volnik
And, at all, the name of BREAD Х.-psh is not important. or psh.-rzh.,

It’s just the same.

Forgive me generously, but you simply do not hear and do not want to hear what they are saying to you! And you don't want to strain either. Just imagine, they gave you a pole in your hands and they say - jump. And you - alas and ah, did not make it. The first bad experience didn't inspire you. They tell you - the technique must be honed. And you - what's the difference, technique, not technique. The pole is to blame for everything. I'll go pick it up better. Well - the flag is in your hands, as they say ...
Newbie
Quote: volnik
Measuring glass with graduations for flour - one, semolina - others, water - theirs. With this, there can be no problem

If you are not tracking the kolobok, this can be a problem. I weigh the flour on a scale, but with a measuring cup. Believe me, with the same volume, the weight is different.
nirok
Hello! There was a problem: the bucket was out of order, plastic seals on the kneaders scattered. There is no bucket for sale separately (neither in services, nor in stores). Maybe someone knows where to buy (if at all) or repair options?
sazalexter
nirok, According to this principle: Repair bucket Moulinex OW 5002 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36855.0 or buying a new HP.

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