Bread maker Supra BMS-350

no, it doesn't fit. buckets from moulinex can come up to our stoves, but I don’t know if they are on sale. maybe who knows? I would not mind that.

I called the hotline, talked to a man named Admin ..
I asked about the double mode of baking - I didn't get an answer right away, we need to get them on this issue to different people - maybe the answer will be found sooner!

Further, on a bucket - he replied that they are sold in the SC.
He also named the approximate price - 1000 rubles. (his words are that this is a normal price)

I did not call the SC ..
We need to find the bodies. Moscow .. I'll go joking on the Internet ...

Experienced bakers, please tell me: does this model have a function for making bread in the morning? That is, having put all the necessary ingredients into the oven in the evening, in the morning I can get ready-made bread? Will the stove turn itself off or should it be forced off?
Which model is better to choose 350 or 355?
Please advise! I really want to bake bread, not only simple, but also with the addition of all kinds of sweets for children. Thank you.

Yes, there is a delay of 350 on all programs except baking and dough. And the difference is essentially only in the presence of a dispenser. That is, if you want bread with additives in the morning, you will constantly make it, then you should take 355. And if you sometimes add additives, then 350 is enough. I also chose in due time, stopped at 350 and did not regret it.

The 355 has one mixer, the 350 has two mixers, so the 350 is better quality, especially for rye-wheat dough. In the evenings, bread in 350 supra was kneaded from: 450 millet flour + 300 rye + 100 g of sourdough + 405 g of water - well, hurray.

The 355 has one mixer, the 350 has two mixers, so the 350 is better quality, especially for rye-wheat dough.

Exactly, exactly! This was also the main reason in favor of 350.

Will the stove turn itself off or should it be forced off?
.... with the addition of all sorts of sweets for children. Thank you.

at the end of baking, it will go into heating mode, in fact, it is better to remove the loaf from the oven within 0-10 minutes, because then the crust is not so crispy .......... no The presence of a window for additives does not mean that you can add these additives at the very beginning before starting the program (i.e., together with flour, etc.) only they will be put there a little kneader ... for example, raisins or dried apricots will no longer be in their original form

the 350th has a lot more baked goods, that's good too !!! for me this was the most important plus, well, and 2 EU-mixers))

Thank you very much, enormous !!! I will take 350.

Took 350 about a month ago ..
When baking with a lot of sweets, the top is almost not browned, and with the norm of sweet and salt, the top is golden.

The oven does not succeed according to the recipes - all the time you want to change the composition. However, the kolobok rule always helps to get a loaf resistant to failures ...

When sweet, when the norm is exceeded, it seems to neutralize the effect of the yeast and the loaf comes out lower and denser with the same weight of flour and liquids ...

I recommend 350 if you calmly eat about 3 loaves of bread in 2-3 days!

Hello
Yesterday I bought a Supra BMS-350.
Today I managed to cook my first bread in my life


The top and one of the corners looked a little crooked, but I was afraid that nothing would work out at all, it turned out that the yeast was old (

the recipe was like this: water (I replaced it with milk) - 350 ml.,
egg - 1 pc.
oil - 1 tablespoon
honey - 1 tablespoon
wheat flour - 800 g
dry yeast - 1.5 tsp. spoon.
salt - 3 teaspoons
program - french

Now I want to try the program with whole grains, can you tell me a suitable recipe for this Supra?)

And now I have a few questions and misunderstandings. Everywhere in the instructions it is said about the weight of bread 1000, 1250, and 1500g. However, the stove menu contains 2, 2.5, and 3 lb. Is this ok and it should be so, or can you switch to grams in the menu somehow?

And I still don't understand) if I need bread not by 2lb, but less, by 750 or 500 grams, then how to set the mode correctly? If the program for 2 lb puts the ingredients on 500 grams, will it burn everything?

It may not burn if, for such an experiment, for the last 30 minutes, when the baking process is in progress, you read a magazine or book next to the stove and control the moment when the brown bread begins to darken ..

My only advice is to bake a normal-sized loaf and eat it quietly for five days - your own bread is well stored under flax, cotton and in the refrigerator in a bag (so as not to absorb other flavors)

Personally, I take out the shoulder blades with wet (so as not to stick) hands after 2 kneading, then moisten my hands again and smooth up the loaves ..
If you sprinkle the loaf with sugar, cinnamon, sesame after that, then the top comes out as if elegant .. You need to know that raising the loaf will also give the sides on which there will be partially sesame, etc. Therefore, I decorate closer to the heart

I don't understand ((How do you know that you can take out the stirrers? (I bake in the "grain" mode for the entire mode for 3 and a half hours. The dough has already risen once, then there was 1 kneading. I'm sitting I'm afraid to open the lid

First there is the first kneading, then the proofing (it is cold), then the second kneading and the second proofing (already warm) then I pull out the shoulder blades, but I don't do the kneading (the pins will spin without the shoulder blades) .. she still doesn't knead anything too much for me (tried to leave scapula), since I bake 1500 gram loaves ...
I make bread on a whim, follow the kneading of the dough in both the first and second kneading, add flour, if necessary ...

And I also like to make dough 30-40 minutes before the start of the first batch (that is, I put warm milk with yeast and honey in a switched off oven) - the taste of bread changes, and less dry yeast is used (one incomplete teaspoon per 1500 grams of finished loaf)

Do you want to calculate the weight of the future bread: weight of flour + weight of all liquids = approximate weight of bread + - 50 grams

By the way, the weight of a hot loaf and a cold one is different!

[svstasya]

svstasya Thank you! I will try to do it without hesitation. I'll try the dough too)
I figured out the weight, I got a loaf about half a kilo. I did it on a "light" crust, because I was afraid that it would burn. But it turned out really light) So you can not be afraid and bake small rolls. Until I figured out the recipes and I want to bake everything at once, I don't want to do big ones)

So I became the proud owner of my Supra 350 bread machine
I can't find recipes for it on the forum, give a link where to look, please. I can't come up with recipes myself, with the dough I'm on "you", shuffling my foot so I would like simpler recipes

[Slingomama]

Slingomama The entire forum is at your disposal, take it according to the desired weight and bake, if it does not fit, count

I made bread according to the recipe above, but instead of milk I put milk and water. oh, what my bread turned out! I will create now)) a couple of buns should be baked a day, there are a lot of men.

Hello everyone.
And now it's time to summarize the use of this stove model.
A year and a half has passed since the date of purchase, the stove is working !!!!!, it did not break, the stirrers are in place, the coating of the bucket is practically in its original state. The only thing is that the yellowing of the plastic takes place, apparently under the influence of temperature, but these are absolutely trifles.
The oven bakes regularly and pleases with fresh bread, and when I knead the dough, I always focus on the number of ingredients, so to speak by eye.

Please tell me who has already used the 350 bakery. We bought it for dad because he lives alone and the problem arose of how to sleep and deliver everything without hassle. Anyone who has proven bread recipes please write. I have never used it and I think too little about it. I want to show him once and so that he already did it.

I ask for advice. I have never had a bread machine, so I don't really know how it works.I want to buy this model exclusively as a kneader. The question is - how long does she knead the dough and is it possible, if necessary, to repeat the cycle? Please tell me

[Lara]

Lara
- mix for programs 1, 4, 5 10min
-measuring on the 3rd program 15min
- kneading on program 8 (dough) 20min, then 20min proofing, 10sec gas outlet, 50min proofing with heating
-mix on program 2 11min

on all programs (except for 8 - dough), kneading, proofing, second kneading from 10-22 minutes (depending on the program), second proofing, gas release for 10 seconds and then baking

6,7,9,10,11 I have not tried programs

12 program - just baking

7 program - marmalade / jam, etc., that is, it constantly kneads and warms

"can the cycle be repeated if necessary?" I think there will be no need, but you can! to do this, you need to hold down the start / stop button for a long time, the program will stop and the initial settings will appear on the display, select the desired program again

[ukka8708]

ukka8708

... how he can fall asleep and deliver without hassle. Anyone who has proven bread recipes please write. ..

all recipes are suitable for any HP and ovens, because there is no difference in the models of a standard oven in the kitchen? oven and oven, HP is the same as the oven, only the volume is smaller ...

Someone likes airy bread, someone likes it dense, different types of flour ...

For example, I do not see the point of buying HP if you bake bread with premium flour !!! harmful to the body, it is empty, not useful ..... flour is 1 grade, 2 grade, whole grain, rye
Additives: wheat rye oat bran, different fiber, rye malt, spices (paprika, coriander, etc.), oatmeal, corn flour, buckwheat flour, wheat germ flour and anything else

let your dad try, for example, as my mom calculated for herself: for every 90-100 ml of liquid (water, whey, buttermilk from churning butter), you need 1 full glass of flour ..... 90-100 ml is indicated because measuring glasses different with the same HP, my mom and I have the same model, but the glasses are different, your dad will first make 1 st flour for every 90ml, if dense - then 100ml ..... and so, at least 3 glasses of flour seems to me for our volume of HP, but I always make 4 glasses of flour (for a family of 3 people there is enough bread for 2-3 days for 800g) .... in addition to flour and water 0.5h. l. salt (this is a small measuring spoon), more salt is possible, it will only taste better, but again not very useful, 1 hour. l. (measured small) dry yeast, that's it, turn on the program and wait ...

I repeat, the recipe for the most ordinary store-bought bread:
4x90ml of liquid, i.e. 2p you need to pour 180ml into a measuring cup
4 full glasses of flour, the glass needs to be knocked on the table so more flour will be tamped, or sprinkled with a small hill
0.5 scoop salt
1mal. measuring spoon of dry yeast

sequence - first, water, salt, sugar (if any), flour sifted through a sieve / fine colander (I sow directly into a bucket), and pour yeast onto flour, turn on the program

now by programs:
-the shortest program N1, let it start with it, the weight should be set to 2.0LB, the desired crust color and press the start / stop button, the kneading and countdown will start
-bread can be baked on any program, even French, even whole grain, the meaning is the same everywhere: 2 kneading, 2 proofing

the density of the dough bun can be adjusted during kneading - add flour

if DAD suddenly turns on something wrong, you need to hold down the start / stop button and wait until the initial setting is displayed on the display - 1prog, weight 3.0, medium, time ... if he did not manage to hold down the button (people of age sometimes find it difficult to figure out ) then you can simply unplug the plug from the socket, the settings memory of the HP for 10 minutes, i.e. you need to pull it out for a longer time, then turn it on again ...

seems to have described everything, ask ...

yes, still, yeast can be pressed, they come out cheaper, suddenly this is an important indicator for DAD ... then we add yeast to the water ... the amount is a large measuring spoon, that is, we do not collect it directly, but by eye, the yeast is stored in the freezer, we got it out, chopped off the required amount and put it in a bucket of HP in the water, waited only for it to melt in the water, added the rest of the ingredients and turned on the program, no need to wait for it to bubble ... ... for ease of breaking off frozen yeast, I think you can cut them into portions after purchase (they are not frozen) and freeze like this

for example, DAD will try the same recipe on the first three programs and choose bread "to his liking", but the result is not very different, there is practically no difference

about flour: flour can be different, for example, if after baking the roof has sunk inward and it is almost white, then this bread is not baked due to the quality of the flour, do not buy such flour anymore ..... also the roof can fail because of the large number - in liquids, but here you will see for yourself, since the humidity of the purchased flour is different and the amount of liquid you need is different - if you really explain it correctly ...

Thank you so much! I decided to take it all the same and learn myself, and then show my dad how it should be. I myself have not used it now, so I also wanted to try it. When we bought in the recipe there was only dough (sourdough), which costs a day and then something else .... so dad was afraid that everything was not so simple as they said and there was no ordinary bread with conventional recipes in the recipes. Today I will go to pick up and start doing as you said. In general, he stopped eating store-bought bread because it was not tasty, and now he wants to eat only the one who will make it himself!)))

Girls, I'm with you! Today I bought it, could not resist (for 2060 rubles in our Kemerovo). Calcined for 10 minutes. Smelled about 5 minutes, and that's it. Since I am a baker in the bud, I bought a ready-made mixture ... She poured 270 ml. water, 1 tbsp. spoon rast. oil and fell asleep 2 tsp. fast yeast. I put the program on 1, but I didn't understand about the color of the crust: when you press the button, the color crawls out the inscription: dark and that's all And where are 2 more degrees of crust fried
I also forgot to set the weight.This is what I did.

Yes, and the infection still beeps 10 times (I hope, not lucky only in this)

Yes, I forgot to write that the weight of the mixture was 500 grams, the bread came out 650 grams. ... And the blades went firmly into the bread. Experienced girls, tell me after how long they can be pulled out before baking And then at first the dough was somehow thin (and in general it was very little ("wound" a little bit on each mixer), then it seemed to rise, but was afraid to pull it out - it would suddenly fall off .....

[Svetcha]

Svetcha
dedicate to the ranks of "supra350"
when plugged into the outlet, the inscription medium is lit - this is an average crust, by clicking on the color 1 time you have a dark, if again - light, etc., click to the desired

From the words, only Dark is highlighted

change until you have used it, obviously a marriage ........ the dark is burning in the lower right corner, the medium in the middle d. b. and light in the lower left corner

So it baked yesterday But in appearance - new. I took it in techno point, they said it could be exchanged within a week. I'm going to change. It's good that there is a website, otherwise I would have thought that it should be so

Everything changed. Now everything is showing

promptly!

made according to the recipe from Julia, tell me now the dough is interfering. BUT interferes with it only in one direction and still creaks unpleasantly .... should it interfere in one direction?

made according to the recipe from Julia, tell me now the dough is interfering. BUT interferes with it only in one direction and still creaks unpleasantly .... should it interfere in one direction?

It's not scary. The bucket is oblong, so the bun sticks to one wall. Keep track of the quality of the dough, kolobok!
When the dough goes to the last proofing (after kneading), then immediately raise the dough, remove the spatula and carefully put the dough back as it should, then it will gently rise and bake beautifully into bread

Tell me, how many batches does it make and downtime? two times already interfered and 2 is now it seems like I understood 3 times it just costs .... how to understand when to remove these blades?

I put on the main bread was 3 hours left 1.5 ...

I put on the main bread was 3 hours left 1.5 ...

Now nothing can be changed, let it be baked
And then we learn to make bread dough, we study the operating modes of the x / oven, and so on. TUTORIAL FOR BAKING BREAD IN A HOMEMADE BREAD #

I also thought so, next time I will already know. And thanks for the reference, I didn't know about her!

I became the owner of this wonderful supra bms-350 bread maker, and I chose this company because we have a supra thermopot.I made the first bread without yeast with sourdough (I made sourdough with sour cream, now I am making sourdough with yogurt and kefir, I will try which one tastes better) in the main bread mode, everything turned out very tasty. The second time I contrived something with sourdough and my bread was not baked and was mushroom-shaped. Subsequent times everything turns out well, and the leaven ferments as it should and the bread is baked very well, only the top I get is not a golden crust, but white, but at the same time it is baked. Who had it like this, tell me why it happens
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Can you please tell me I bought this bread maker - I baked a cake from the recipe book - the cake at the top was damp, I baked ordinary bread (not from the recipe book), so I baked it all well, but the lid of the bread is missing - it failed for some reason and the edges of the bread were wrapped inside and were dry like chips? Tell me what maybe I'm doing wrong or is it in the bread maker?

Hello! You can join your slender ranks. : drinks_milk: Two days ago, Santa Claus brought a present in the form of a multicooker and a bread machine. Today our hands have reached the bread. It's just cooled down a little, but the top is gone.






I took the recipe from the site, wheat bread for 1 kg. I don’t know how much it turned out, because I took flour by eye. Basic program, dark color.

Hello! You can join your slender ranks. : drinks_milk: Two days ago, Santa Claus brought a present in the form of a multicooker and a bread machine. Today our hands have reached the bread. It's just cooled down a little, but the top is gone.






I took the recipe from the site, wheat bread for 1 kg. I don’t know how much it turned out, because I took flour by eye. Basic program, dark color.

What a good kind Santa Claus you have, but he bought mine for me as a gift at my request, Supru-350, but he will give it only on December 31st. I've already learned the whole forum, I'm worn out all over, I want to create, but I'll have to endure for a whole month. Please share your experience, are all the recipes suitable for our stove or do we need to somehow recalculate, adapt? I want to start without mistakes and disappointments. Thanks everyone in advance.

What a good kind Santa Claus you have, but he bought mine for me as a gift at my request, Supru-350, but he will give it only on December 31st. I've already learned the whole forum, I'm worn out all over, I want to create, but I'll have to endure for a whole month. Please share your experience, are all the recipes suitable for our stove, or do we need to somehow recalculate, adapt? I want to start without mistakes and disappointments. Thanks everyone in advance.

So far I can not advise anything, because this is my first creation. I typed recipes for this particular stove from different forums. So I'll start to master them. Today I baked Borodino from the ready-made mixture, it turned out beautiful, it smelled amazing when they came home. Santa Claus said delicious, he ate two pieces (the purchased one eats one and does not take it additionally, and this one is 2 times larger than the purchased one). I want to try rye and wheat tomorrow.

I must say a little somehow recipes here for our 350, or I'm not looking there. Tell Temka to bake big breads right away, my boys are big lovers of everything flour and bread.

I must say a little somehow recipes here for our 350, or I'm not looking there. Tell Temka to bake big breads right away, my boys are big lovers of everything flour and bread.

I searched for the HP brand on completely different forums, and copied to myself what I liked best (in the sense that it was easier for the first times). Therefore, I have no specific links.

No need to look for "first class ink", take any proven recipes from the forum and bake, in extreme cases the weight is recalculated. More details on what and how #
you can also take from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Thanks to all this, I have already read it, I already understood that it is easy to recalculate the recipe for your bread machine and the desired weight and follow the bun. While the essence and the matter have tried the recipe for onion bread, I used rye flour.Kneading with little hands, and baking a slow cooker, because my harmful Santa Claus said that I would receive a gift only on December 31st. I liked the bread very much, I'll take note of the recipe, I think the bread maker will do even better. And it will delight you with different breads.

Today I baked Borodinsky from this mixture , that's what happened .
The taste is what the doctor prescribed. Water (190 ml.) Was really mixed with kefir (100 ml.). Dry yeast - 1 tsp. Oils - 2 tbsp. l. Mode "Whole grain" medium crust weight 3.0 (for 1.5 kg). The time was set at 3.55. In my opinion, this is the longest mode, just for heavy bread. I thought for a long time, did not rise - I nervously walked around, but I did not lift the lid and covered the lid with a towel after I took out the shoulder blades (adhered to the bun) at 2.55 (i.e., after the second batch, an hour from the beginning).
Here Maybe someone will be useful infa on what mode Borodinsky can be done

[Svetcha]

Svetcha, so I did it from such a mixture. But it seems to have turned out higher for me (it seems to me there was a recipe for 2 tablespoons of yeast). I set the weight to 1kg, medium crust and in the main mode. I don’t know how I got up, I came home 5 minutes before the end of the process. Tomorrow I have to go for a new package.

[amata]

amata, the pack says 6 gr. I measured on the scales, it turned out 1 tsp. But I liked the result, it does not crumble, elastic, tasty