Bread maker Supra BMS-350

[Tomorrow I will definitely bake!]

and sometimes I even cover the HP with a thin towel

this is what I would do first. But I'm not sure if it is possible to cover the stoves at all during operation. It seems that nothing terrible should happen. There is nowhere to reduce the yeast in my recipe, and so for 600 g of flour, only 3/4 tsp. I put it, but you can try to increase it a little. I still think I can put it on the lightest crust so that the roof of the bread does not heat up quickly.
I want to try all the options as soon as possible, but it seems that even today it will not work to bake bread, as I intended. We have a small family, while we still eat what we have baked Tomorrow I will definitely bake! Yesterday I also cooked pies with cabbage, I ate little bread these days.

[Idea]

NataliARH, no need to sin on the air in the apartment, this has nothing to do with it, try not to open the HP during the process (when baking), and still experiment with flour.

NataliARH, Natochka, I'm not talking about air, but about cold, drafts. At first my roof also "vomited" due to excess yeast and stagnation, then I did not open the lid after all the mixes and things got better, and sometimes I even cover the HP with a thin towel. Good luck to you. But check the flour. My ugly bread came out of old flour, the girls remember, I put up pictures, I was even ashamed to look at them. I'm waiting for your good bread.

Idea, I don’t understand, I didn’t write about air / drafts, I didn’t write that I was opening the stove, that the roof was tearing, why should I check the flour? agashka215, council asks!

[NataliARH]

NataliARH, well, sorry, a little beguiled. Of course, all my advice is to Agashka215.

[Idea]

Idea, well, that's figured out, I think why my bread did not suit

Well, I baked another bread today. The gingerbread man turned out to be very good. By the look. I never opened the stove at all from the very beginning of the batch.



Cools down yet, not cut yet.
I changed the flour to the premium brand "Tsar". I removed a mixture of herbs and seeds from the recipe. Even without rye, I decided to bake only from white.
600g flour
380 water
1.5 tsp. salt
1h l. Sahara
1.5 tbsp. l grows oils
Almost complete 1h. l. yeast saf moment.
Normal mode. Weight 1250, light crust.

The door to the kitchen was closed while the last half hour rose before baking, and the first about half an hour of baking. That is, there was no air flow from the door side.
Well, the result: the bread cracked again. BUT!! On the other hand! From the side of the wall (the stove is 10 cm from the wall with one side), that is, the crust cracked on the other side when baking.
Now I think that the indoor climate still affects. Next time I will try to turn the stove with its end to the wall, and the stove again with the door closed. The crust is very light. You also need to experiment further. Still on the middle oven.

Just in case, the numbers from the scoreboard for the Normal mode, and the weight of 1250gr I will write, maybe someone will come in handy, or in the plate:

"Normal" program, weight 2.5lb (1250gr):

Total time 3h05min
2 minutes pulsating kneading. (3.05-3.03)
8 minutes regular (3.03-2.55)
20 minutes pause for proofing (2.55-2.35)
15 minutes second batch (2.35-2.20)
(at 2.25 beeps on the display for adding nuts, raisins, etc.)
20 minutes (2.20-2.00)
20 sec mixing for gas release
60 minutes pause for the last proofing (2.00-1.00)
60 minutes baking (1.00-00.00)

[agashka215]

agashka215, Please bake bread according to this recipe, without changes or additions.
- 1.5 tsp. dry yeast saf
- 400 gr of premium wheat flour
- 2 tbsp. l. sugar can be reduced to 1.5 tbsp. l
- 2 tsp salt (not worth reducing)
- 30 grams of butter
- 250 ml of water
"Normal" mode
PS This is a proven recipe from this forum.

[sazalexter]

sazalexter, Thank you. I'll try to bake it. Most likely the day after tomorrow.
A 30 g creamy. can not be replaced with vegetable oils? Weight to put 1000 grams, i.e. the smallest? Anyway, what kind of crust, medium?
My Supra weighs from 1000 grams. probably increase the proportions, but then again, how much salt-sugar-yeast will be in this recipe? It seems that you need to increase it a little, not 2 times. Then it will not turn out almost the same as I baked today (600g of flour 380g of water)
I baked my first loaf on this stove from 530 grams of flour (mixture with rye) and 320 ml of water. There was not enough mass for kneading ... But the bread was baked anyway. With a cracked roof, of course.

[agashka215]

agashka215,
Do well for this option
- 1.75 tsp dry yeast
- 500 grams of wheat flour
- 2 tbsp. l. Sahara
- 2 tsp salt
- 40 grams of butter, you can 1 tbsp. l vegetable
- 260 ml of water
basic mode, weight is the smallest, medium crust.

[agashka215]

agashka215, is the flour in the new bread the same?

[sazalexter]

sazalexter, in the second water exactly 260 do you need? Flour increased by 100g in the recipe, and water by 10 in total ...
NataliARH, no, the flour is different. In the first was Starooskolskaya and this Chelyabinsk "Tsar". Both a / c, both purchased this fall, in September.

Here I baked for two years in Mulinex 6002, there were problems, but there was no such thing as in this supra, so that, well, the bread would never have a normal roof. In general, it's okay, I just want some beautiful bread.
Mulinex also works for now, but it's just a pity for her, recently out of repair. changed the engine, belt, bucket (managed under warranty). The supra was bought as an assistant to a mulineška, so that if anything, then at least one of the stoves was in working order. I started in the supra oven, I liked that the main mode was a little faster, and that it was quieter. But somehow I won't adapt to it.
We also bake a little bread, only 3-4 rolls a week. it will take a long time to figure out why the roof is so obtained in the supra.
the supra is in the kitchen, the moulinex is in the room. In the room, it is far from the window and door.
probably we need to put a new stove there for a while, see how the stove will be there.

[agashka215]

agashka215Here is this recipe and discussion topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0

Mode 3 French bread

(3:40) 3:45 (3:50)
1 batch 15 min 3:45 - 3:30
1 proofing 40 min 3:30 - 2:50
2nd batch 20 min 2:50 - 2:30
2 proofing 90 min 2:30 - 1:00
baking 60 min 1:00 - 0:00

Here I have such indicators, slightly different from the previous table, we could not detect the flare and gases.

[Seryoga-supra]

Seryoga-supra, the discrepancy is, probably, somehow connected with the changes introduced during production .... this is not forbidden .... and it does not greatly affect the modes + -5 minutes.
But, the difference in total time with the greatest weight (mine is 3:55, and you are 3:50) is a fact

It is not the minutes of the regimens that have a great influence on the final result, but the quality of the ingredients.
I'm trying to work out a recipe for Rye Bread with ingredients from specific manufacturers that delivers predictable, excellent results.
For this, I have already chosen a suitable program 5 Sweet
experimenting with flour from different factories with some variations in the proportions in the composition (yeast + -, addition of beer, bran, etc.)

Hello dear bakers. I bought the stove recently, fell for the price of 2020 p. on the action, well, read the reviews. I don’t understand what I’m doing wrong. I control the koloboks, add flour. The dough rises beautiful, smooth, elastic like some parts of the body. After about 3-5 minutes of baking, the roof begins to sag in the middle. The bread is baked unevenly. The lower half of the loaf is denser and darker, while the upper half is lighter and more airy. Maybe this is a defect in the stove? Like the ten is set low, or is it heating up somehow wrong? Either my hands are crooked

[The lower half of the loaf is denser and darker, while the upper half is more airy and lighter.]

I control the koloboks, add flour. The dough rises beautiful, smooth, elastic like some parts of the body. After about 3-5 minutes of baking, the roof begins to sag in the middle. The bread is baked unevenly. The lower half of the loaf is denser and darker, while the upper half is more airy and lighter.... Maybe this is a defect in the stove? Like the ten is set low, or is it heating up somehow wrong? Either my hands are crooked

There is such a defect in this x / stove. This is how the time of proofing is laid in the programs.I once tested this x / stove

[Admin]

Admin, do you explain the defect in the compaction of the lower part of the bun by the time of proofing? the latter, probably as closer to the "end"?

Out of 10 baked rolls, 2 cases of compaction were: 1 - an accident with a delayed start, the pressed ones were fried before kneading, I had to quickly compensate for dry ones in order to save at least something,
2 rye brewed with dry yeast (2 pressed rolls are excellent, uniformly porous), weighted down + addition of 1/5 of oat bran.

I have long dreamed of buying this device. I thought I would throw in the flour, yeast, etc. according to the recipe (fortunately there are a lot of them), I press the button and ... here it is a miracle bread. Probably, it should be so with HP. Now I'm starting to get disappointed. Separately kneading, separately baking ... Keep an eye on everything, select modes, adjust recipes .... I have a smart electric oven Electrolux. It turns out that HP should be used only as a dough mixer, and baked in the oven (you will have to try). I will continue to try, suddenly, it will work out someday. Your forum is SUPER !!! I've already read a lot.

The difference between the bottom and the top can be neglected, it is not significant (if you do not look closely) and does not affect the taste. It is a pity that the roof collapses and spoils the appearance of the bread (although it does not affect the taste either).

[sazalexter]

sazalexter, no, all the same, I will not print on this recipe, sorry. I need a simple recipe without bells and whistles, bread for every day. Well, without a lot of yeast and sugar.
Today she baked bread according to her usual recipe in the mulinex oven. Supra was left alone for now. so there is nothing to write yet. while reading the topic

[Seryoga-supra]

Seryoga-supra, and what recipe you bake that your roof is sinking? I have a problem with a set, tearing the roof. I remember my first bread in my first mulinex bread maker. I put everything strictly according to the recipe from the attached book. when the baking started kaaaak went steam! I was scared, I thought that the smoke, after a few minutes it stopped, but the first bread came out with a curved roof and some kind of unbaked inside. then I learned that all the recipes there need to be adjusted, and it depends on the products, on the moisture content of the flour.

There is such a defect in this x / stove. This is how the time of proofing is laid in the programs. I once tested this x / stove

My supra doesn't have this, but there is another problem.

[agashka215]

agashka215, can you see a photo of bread from moulinex? because all the components are the same, you need to figure out what the problem is!

[agashka215]

agashka215, I take the simplest recipes, wheat, wheat-rye 50x50 from Vafelka, the latter is like 350x150. I tried different yeast, flour from 2 manufacturers, sift it, measure it on an electronic scale.

I have an idea
let's run a flash mob for our supra! we take one recipe without perversions (well, so that there is no agram, etc., not everyone has it), we measure everything exactly on the scales and post the pictures here! only many have premium flour, and many bake only the first grade, can this be equated? it is clear that on the tower the bread will be more beautiful and a little higher ...

where to get flour of the 1st grade, we don't have it in stores?

I have an idea
let's run a flash mob for our supra! we take one recipe without perversions (well, so that there is no agram, etc., not everyone has it), we measure everything exactly on the scales and post the pictures here!

I agree, just choose the recipe for 500 grams of flour.

[Seryoga-supra]

Seryoga-supraSergei does not happen in stores, look at the markets. we have in the network of Altai stores "mariya-ra", then the firms "aleyka", "divinka" these are what I saw .... it is more useful, and most importantly, we will not swell from it))))

[Seryoga-supra]

Baking problem recipes Seryoga-supra and agashka215

Seryoga-supra and agashka215 , lay out the recipes, we will flash mobilize

only, mind you, I will not pour dry yeast ... I don’t like them .... let's put pressed, not frozen, but fresh

[mitricz]

mitricz, Konstantin, I also bake pressed ones, but I freeze them in portions ... then, as we agree, there will be liquid, for sure there will be water (although I always use whey)

I suggest composition: water, yeast, salt, sugar, flour!

Seryoga-supra and agashka215 offer recipes with the exact weight (not glasses or milliliters), let the water also be in grams, and choose the type of yeast-dry / pressed, it doesn't matter to me, the main thing is to be sure that the yeast is good, if it is dry I will buy it.

[Vafelka]

maybe 50x50 from Vafelka.
Ingredients:
Wheat flour 250 g B / C
Rye flour 250 g
Water 150 ml
Salt 1.5 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp.
Kefir (thick) 3.2% 200 ml

correct if something is wrong (like everything in grams)

As for the yeast - I don't care, let's try it live. I tried them - I didn't feel the difference.

[Seryoga-supra]

Seryoga-supra, kefirs are very non-standard.
Bake several times according to this recipe - every time almost the same

where to get flour of the 1st grade, we don't have it in stores?

We cook our own whole wheat flour and flour of the 1st and 2nd grade https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

[Seryoga-supra]

Seryoga-suprais this a standard recipe ??? Several of my friends have stoves. Nobody bakes with kefir, and everyone bakes with dry yeast.
No, this action will not work for us here. The concept of "standard recipe" seems to be different for everyone.

Can you see a picture of bread from Mulinex?

And we baked another bread this time, tomato. When I bake the usual one again, I will definitely take a picture.

[Vafelka]

maybe 50x50 from Vafelka.
Ingredients:
Wheat flour 250 g B / C
Rye flour 250 g
Water 150 ml
Salt 1.5 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp.
Kefir (thick) 3.2% 200 ml

correct if something is wrong (like everything in grams)

The dough will turn out in a "border" version, when wheat and rye flour in equal quantities.
It means:
- wheat dough needs 2 proofings of dough
- rye dough needs only 1 proofing
what will outweigh, and where the dough will turn, only he knows, he needs to foresee and expect it. If there is no experience in baking bread, then it is better to train on wheat-rye dough, with a lower content of rye flour. What does the dough look like? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Kefir comes in different thicknesses and consistencies, so in any case, you need to adjust the flour-liquid balance, make the dough soft (but not liquid)

[Sergei]

Sergei, there will be too many differences, at a minimum it is necessary) let me start focusing on your recipe, like this, for example:
wheat flour (I have 1c) 560g
boiled water at room temperature 350g
measured salt 1 tsp from HP, cut off excess with a knife
measured sugar 1 tsp from HP, cut off excess with a knife
or pressed yeast, not frozen, measuring 1 tsp from HP, cut off the excess with a knife - tamp well without voids
or dry yeast measured 1 tsp from HP, cut off excess with a knife

If satisfied, then I'll start literally right away! eu-but the moisture and quality of flour will be different for everyone, but at least one type of flour, not 2, then kefir is also more sour, someone is more tender)))

If the yeast is fresh:add sugar to the water, dissolve the yeast in this water constantly stirring, so that the start time of the yeast is the same for everyone (and not wait at the computer, then approach the dissolved yeast after 20 minutes), pour the HP into the bucket, add the sifted flour, add salt on top of the flour ... Main program in 2LB, medium color. We put the HP on the table, for example, so that no one then sinned that it stands against the wall, we do not close the HP with anything, we do not open it during the process.

If the yeast is dry: add sugar to the water, pour flour, salt and yeast on top. Main program in 2LB, medium color. We put the HP on the table, for example, so that no one then sinned that it stands against the wall, we do not close the HP with anything, we do not open it during the process.

We post the photo in the topic

there is a function "delete post", comment?

damn, I just thought it was the easiest recipe
say so and I will bake
I have only premium flour

[under the knife]

measured salt 1 tsp from HP under the knife

on top of flour add salt.

What is it like?

[agashka215]

agashka215, a measuring spoon for 2 measures was attached to the HP, a larger one is a tablespoon, a smaller tea spoon, pour it into less salt / sugar and cut off a slide with a knife, that is, only the volume of the measuring spoon

add salt last to the flour so that it does not interfere with the yeast's work, you can add it to the water as you like, but everyone must do the same to the maximum)))

about yeast: dry is more convenient for you as far as I understand! then you add dry 1 chl of HP under the knife, pour on flour at the end!

I then bake 2 breads with dry and wet) yeast

Seryoga-supra, let there be a tower, the result will in no way be worse than flour 1c, unless the flour is bad, damp, old, etc.

[NataliARH]

agashka215, a measuring spoon for 2 measures was attached to the HP,

NataliARH, yes, I’m actually baking bread for the third year, I know about this spoon, I just didn’t immediately understand what “under the knife” is, I thought that you were writing to pour it under the scapula. Sometimes people call the scapula knives.
I mix everything a little differently, but it doesn't matter, it won't affect the result. My turn for bookmarks is just a little different: salt, sugar, grows. oil, then water and lightly chat all this in a bucket so that salt and sugar dissolve a little, and everything is mixed with water evenly, then a mixture of flour and dry yeast is added (well, if I make bread with herbs, seasonings, or something else dry ( the same seeds, or malt), then I mix everything with flour. I brewed malt before, now I don’t even brew it at Borodinsky. The taste does not change much.

[NataliARH]

about yeast: dry is more convenient for you as far as I understand!

NataliARH, I do not see pressed fresh yeast in our nearest stores at all. Yes, of course it's more convenient with dry ones, I don't want to bother with fresh ones, they are easier to store. I'll probably bake on the weekend, well, at least on Monday.

let there be a tower, the result will in no way be worse than flour 1c, unless the flour is bad, damp, old, etc.

how to understand it? bought a week ago, it should be fresh, probably, and dry

[agashka215]

agashka215, and I'm not baking for the first year) it is clear that everyone does a bookmark a little differently, but let's make a sychronous flash mob))) the recipe is on before. corrected the page, put the bread
fresh yeast is more often sold in markets or in kiosks, and in large stores and convenience stores

Seryoga-supraunderstand ?! yes, only with experience after baked bread, like agashka215, in the last photo, so I immediately sin on flour, somehow bought a lot of flour, but it turned out to be bad, and the company I always use, well, I got such a batch, I don't buy a lot anymore, it was 40 kg a lot, now there are packaging I take 2kgx4 packs, and add that bad one 1-2 cups to the bread

but let's make a sychronous flash mob)))

Come on, come on. Only a few of us ...

and in large stores and shops "near the house" a rarity

that's why I don't want to mess with them, it's easier for me with dry ones.

Well, I got such a batch, I don't buy a lot anymore, it was a lot of 40 kg,

I have it now, too, about 40 kg ... I bought it in small pieces, brought 10 kg from the store .. First I bought 2 bags of 2 kg each, tried to bake it, but I didn't have a supra then, I got a normal bread in the mulinex. Then she brought this flour 4 more times. But with a break of about 5 days. Most likely there were already other lots of flour, albeit the same brand. Maybe a part was normal, and a part was not. In general, I would, of course, need to check the flour from the same bag in both ovens. Same recipe, yeast, etc.
It is a pity that it will last for a long time, since the family is small, and it does not take much bread. and we don’t like the same bake all week, we change either tomato or Borodino in accordance with all the rules, with honey, then just with malt.
Birds have something to bake ...

[NataliARH]

wheat flour (I have 1c) 560g
boiled water at room temperature 350g
measured salt 1 tsp from HP, cut off excess with a knife
measured sugar 1 tsp from HP, cut off excess with a knife
or pressed yeast, not frozen, measuring 1 tsp from HP, cut off the excess with a knife - tamp well without voids
or dry yeast measured 1 tsp from HP, cut off excess with a knife
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=175328.0

NataliARH, don't put butter at all?
vegetable would at least a spoon ...

Well, you can add, 1 tbsp measured from HP, I feel I will all the same bake bread, my yeast turned out to be 2 days expired, which was not in the freezer, let's see what happens)
but in general, if you think about it, you can remove sugar in a bun, only flour-water-salt-yeast in the store, if it's a very simple oven)

in a bun and sugar can be removed,

I was sugar-free and baked until this summer. I first took the recipe from the book from the Mulinex oven. There was no sugar in that recipe, and I just needed bread as store-bought, dense and the simplest products in the composition. Then I wanted a darker roof, somewhere I read that I needed to add sugar, maybe it would turn out darker.I did not notice any difference at all, but since then it has become tsp sugar. add.

well, you can add, 1tl measured from HP

And now you have not added butter to the bread that is already baked? If not, then we will not, so it was the same.

no, all the same I will not print this recipe, sorry. I need a simple recipe without bells and whistles, bread for every day. Well, without a lot of yeast and sugar.

As you wish, but this recipe is nowhere simpler, of course not for every day, if there is a loaf 365 days a year, then no nutritionist will help, alas, it is not the yeast that is to blame, but the premium flour. Here's what you can eat every day https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0 but this is much more complicated.
There are certain canons of baking bread, in a bread maker