Bread maker Supra BMS-350

[sazalexter]

sazalexter, yes, the recipe is simple. You can bake anything. But I need something the way I want, that is, how I baked bread in mulinex all this time. With a minimum of yeast and sugar. I recently increased my sugar from 1 hour. l. up to 1 tbsp. l. did not like the sweetish aftertaste. And if there is a lot of yeast, then there will be loose bread, which I also don't like. And I don’t want a white roll, I need gray bread with rye flour. I'll figure out what to fix myself. I will try to bake bread as agreed here with NataliARH, but there is not much enthusiasm yet, because there is also more yeast there than I put in my usual one. Well, the birds, if anything, will help.
Whole grain flour is good, but probably expensive. I'll have to look at our prices.

[Admin]

Admin, agashka215, NataliARH, Seryoga-supra, let's not hesitate to bake the "wrong" rolls .... according to recipes Seryoga-supra and agashka215 and stop looking askance at the stove ..... some have doubts about the correct operation of our stove, right?

For one it blows the roof, for another it falls through, for a third it becomes denser, etc. ... so let's check it out, let in a small group, but already something ... since dry yeast and frozen ones are hard to standardize, I suggest taking pressed fresh from the store.
and recipes from defective ovens are known

I tested this model x / oven, that is, I tried to bake bread on it at the request of the customer.
Therefore, I tried recipes both from the book of recipes for the x / stove, and my own, their different flours, with different yeast and so on ... I am not happy with the result As they say: we always learn from our mistakes

Just don't forget about the theory of baking, it was written especially for you. And not only written, but also tested in practice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

since dry yeast and frozen ones are difficult to standardize, I suggest taking pressed fresh ones from the store.

That's really your lie!
In my city, high-quality pressed yeast is rarely on sale, so I bake all bread only on dry active yeast.
As a rule, this is a saf-moment (original) and instant yeast.
The quality of the bread is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile

[Admin]

Adminthan replace 1.5 tsp. panifarin? I want to bake darnitsky, but no panifarin. Do without it?

[mitricz]

mitricz. Just bake without it.

[NataliARH]

NataliARH, The kneading went according to your recipe, without oil, in 3 hours I will be surprised

[sazalexter]

sazalexter, thanks to baking a big Darnitsky bun https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94316.0
Darnitsky 1125 G in the SLADKY mode (1 stage abbreviated, essessno)
Stage 1 15 (30) minutes
malt rzh, art. l 1.5 poured without brewing
water 40 degrees, ml 150
Agram, Extra-R, Art. l 1.5 neither one nor the other is not present - poured the shopper Figaro
Rye, G 93
Stage 2 (see the Table of modes Sweet)
Rye peeled, Г 375
Wheat grade 1, G 300
water 40 degrees, ml 360
honey, molasses, art. l 1.5
dry yeast tsp 0.75
salt, G 10.5
Eat hotzza

I went to our shop (more precisely, a shop), in Auchan. Well ... there is no choice of whole grain. What it was, it took it, the brand "French thing" from Stary Oskol. 65 rub 2 kg. The price is normal, given that you will have to bake not from this one flour, but from a mixture with premium and rye. And then I read somewhere that it is under 200 rubles per 2 kg. Maybe this happens where, I don't know.

Here, I sit thinking what to do. Bake what was agreed or try a new flour according to a new recipe (in mulinex)
About yeast: I will only bake dry. Just in case, I brought fresh Safes a moment, although mine are not overdue yet, but they have been lying for six months already.

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: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=175328.0

Now I'll put this bread in Supra, since we agreed

[agashka215]

agashka215, I'll just repeat the recipe tomorrow
Went to bake Darnitsky

no sifting and other dances with tambourines ... washes the roof with oil to lubricate ...

Everything, Supra works. Measured the temperature of the water, 23 degrees. Normal mode, weight 1250, medium crust.
Only I didn’t put the stove in another place, I left it where I was, I didn’t even turn it sideways (I wanted it to face the wall). Let's see what happens. Old Oskolskaya flour, premium, which I had, "Secrets of the Hostess" sifted through. I don't open the stove at all.

I'll just repeat the recipe tomorrow

I'll bake with whole grain flour tomorrow.

[mitricz]

Went to bake Darnitsky

so hands itched open, take a picture of a bun! And remove the flour from the sides of the bucket. But she didn’t open it, it seemed that we agreed. mitriczwhen baking according to a simple recipe, as agreed, do not open.

The bread is ready, it will cool down right now, I'll take a picture.

Here's what happened. I'm happy, now I have to taste

[Seryoga-supra]

Seryoga-supraIs this according to the recipe that you agreed on? Very good looking bread! The roof is not stable, sometimes a little higher, sometimes a little smoother. Then you will try to correct it, maybe flour with slightly high humidity, you can also try smaller water.

And I’m already baking, there are about 40 minutes left. I didn’t open the lid, didn’t fix anything, the duck bun strayed to the left. I took a picture right before the last batch for 20 seconds, when the gases were released, and then immediately after this batch. The gingerbread man clearly rolled to the left.


The photos are not very good, because I took pictures through the glass, I haven't even removed the sticker yet) I used a flashlight to highlight it.

And this is a photo right before baking, after the last proofing:

Now I went, looked through, there are 27 minutes left until the end of the program, baking, but there are no cracks on the crust yet! really and will not be ??? While I'm not particularly happy, it will suddenly crack.
But if everything is okay, then the reason is not the torment. Today I bought fresh yeast (dry saf moment), maybe in the old ones that were, there was a reason.

Yes, according to that recipe. It also seemed to me that the crumb was a little wet. And so - I will take for myself as a basic recipe for wheat bread. It's also a bit bland for me, but these are details.

It's also a bit bland for me, but these are details.

yes, so I put more salt. And some store-bought mixture of herbs, recently Italian, but I liked Provence more. And seeds. But we change the bread, try to bake different ones. And with tomato paste, and malt, coriander.

washes the roof with oil lubricate ...

what happens if you lubricate? Do you think the crust is darker? When baking, I never open the oven at all, although I read that you can open, grease and sprinkle with something (cumin, sesame)

[agashka215]

agashka215, I suppose that the butter will give a crispy crust ... judging by the baking in the oven, otherwise the type of bun is brighter in color on the sides than on the roof (medium mode, not dark)
here, make sure ... Darnitsky's pound loaf

The taste is pleasant, even a little sweet, although I added a teaspoon of honey ... the recipe is extremely simple (brought on page 53)
Yeast is extremely small - for this loaf 0.75 teaspoons! there is not even a yeast smell

[agashka215]

agashka215, It seems to me, or does your HP have a window 2 times larger than mine?

the color of the roll is brighter on the sides than on the roof

Well, yes, I always do the same. But somehow I got used to it ...

And here I am, with my usual, that agreed to bake

Once the bun escaped to the left in a bucket, then it turned out to be oblique. Height at the highest point 12 cm, weight 800 grams. It doesn't taste like a roll, we are used to bread with various additives. The roof is not cracked! But it turned out to be wavy. Well, in general, normal bread. Porous, ideally you want to be denser. I will continue to experiment in this stove. But tomorrow I will bake whole grain all the same, first in a mulinex. Although I already want Borodinsky ...

It seems to me, or does your HP have a window 2 times larger than mine?

Yeah, and it still opens like a window

Here I was not too lazy, I measured: 12.5 x7.5 I took a close photo, and somewhere else in a photo I put the lens directly to the glass.

[agashka215]

agashka215, It seemed exactly. My loaf of 777 I did not measure the height. When it cooled down, it became tastier. Yes, the most common one.

[Seryoga-supra]

Seryoga-supra, and you set the color of the crust. And on what yeast did you bake, dry or pressed? Well, I turned out something very pale.
I am looking for a whole wheat flour recipe here. Wow, it's not that simple either! I want something not complicated.
Is that why no one baked?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=526.0

[agashka215]

agashka215As it was written, "If the yeast is dry: add sugar to the water, pour flour, salt and yeast on top. The main program is 2LB, medium color."

[agashka215]

agashka215Here is another simple recipe that has been proven over the years. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2972.0

[sazalexter]

sazalexter, thanks. I'll try different recipes with whole grain. Just baked a Pakata recipe, almost.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9819.0
Only without molasses and panafarin. I changed a little, instead of 600g whole grains. made 500 whole grains + 100 regular grain / s. Seeds put only sunflower, 4 tbsp. l. Added art. l. malt (not brewed, dry), instead of 1 tbsp. l. coriander put 2 tbsp. l., because we love coriander.
Hell, however, not in the supra, but in the mulinex, in the usual mode (No. 9). The gingerbread man seemed too heavy, next time I will add 30 grams of water. But it looks like a very beautiful bread was baked. With a convex, not cracked roof.
I just don’t know if a photo is possible and necessary here, since I baked not in the supra, but in the mulinex ... And the theme is for the supra. Photographed from the very kneading of the kolobok.
In the supra, I'm afraid of something so heavy, suddenly it won't pull. Moulinex was recently renovated. Here, I will learn in wholegrain mulinex, then in the supra I will have the same oven

[1h]

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 excess with a knife - tamp well without voids
or dry yeast measured 1 tsp from HP, cut off excess with a knife More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=175328.0

I lay it for experience (I don’t bake white, not interesting)
Strange proportions of yeast: "pressed yeast not frozen measured 1h from HP
or dry yeast measured 1h from HP "
I pour dry ... the pressed ones are over (although, for information, the equivalent weight of the pressed ones is 4 times more than dry ones)

[mitricz]

mitriczYes, it's strange that wet yeast is measured in grams.

I'm still bragging ... It's almost one whole grain flour.
Baked in moulinex. It turned out so delicious !! Then I'll try in the supra.

[agashka215]

agashka215, Seryoga-supra, leaving for the dacha to take a steam bath, set the usual white, as agreed, repeated the recipe for clarity on page 54, the yeast, however, poured dry yeast into warm water, then measured everything else (weight 2, average crust, usual)
KP baked itself without supervision.
here is the result
Flour 2 grade bakery of the Tomsk mill
I don’t notice any pallor, it’s crooked .... a little bland .... in general, it’s quite edible bread from a store.
Your yeast was more active, there were more rolls ... I have a height of 11 cm on one side, and 7 cm on the other ...
The roof turned brown for some reason ... the bubble was on the roof, cracked ...
Your horror films were not confirmed ... the stove is not to blame,
a ingredients and geographic location

we have a cool flash mob for baking bread

[agashka215]

could not report on this. circumstances, baked on the same day


with flash

no flash

flour 1c, bread weight 850g, according to a flash recipe, pressed yeast, not frozen, turned out to be 2 days overdue .... I got out of the habit of small buns, I always bake 6-7 cups of flour with bread weight from 1.5 kg ..... I can on dry bake if necessary! as for me it's so delicious wheat bread, I haven't baked wheat bread for a long time without additives

I can bake a recipe agashka215 which is 500g millet and 100g rye, but without herbs, these are not the ones))) just tell me!)
agashka215, my whole grain flour costs 32r 1kg "DIVINKA", we sell it in the Holiday network and in Auchan their products are also available

I lay it for experience (I don’t bake white, not interesting)
Strange proportions of yeast: "compressed yeast, not frozen, measured 1 hl of CP
or dry yeast measured 1 tsp from HP "
I pour dry ... the pressed ones are over (although, for information, the equivalent weight of the pressed ones is 4 times more than dry ones)

mitricz, I proceed from personal experience, for 1.5 kg of a loaf, I use 8g of fresh yeast (frozen) loaf in 2p less, where is it so much! from an excess of yeast, the dough will rise more airy and fall off at the beginning of baking

Are you saying a bit bland ?! I would put 0.5 teaspoon of salt, but I thought that the people would not like it, I did 1 teaspoon ..... it's fine for my taste))) I add harmful salt less, I add almost 1 teaspoon to a huge bun ... over time, everything seems to be in moderation salty)

[NataliARH]

NataliARH, Thank you! What a handsome man! On the big pictures it is somehow impressive at once
According to the recipe from whole grain, as I baked, it is better not to bake in Supra yet, there you need to figure out the recipe a little. It seemed to me that it was a very tough bun. well, or immediately add another 20-30 grams of water. The gingerbread man was like soft plasticine, but it didn’t stick to the hands, and the dough didn’t stretch. And I read from Admin that he should get his hands dirty, if from whole grain. Maybe I got some wrong flour again ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0
I will bake it again this week in 2 days, but with a little change. Add more water and replace the flour proportions. Instead of a part of whole grain, I will add 100 grams of rye, and I will try to put the yeast not 1.75 but 1.5. It also seemed that there are too many seeds, I will put 2 tbsp. l instead of 4. But this is for my taste, I'll see what happens.

but without herbs, these are the ones)))

duck and there are some herbs ... there was only coriander. And I bought coriander peas, weighed out, together with flour. At home, I ground it on a coffee grinder. So fragrant! Before that, I also bought it by weight, but only already ground, not at all that already ... And for some reason the coriander from the bags is not so fragrant.

I can bake a recipe for agashka215 which is 500g millet and 100g rye,

oh, you write about another recipe! And I messed up, did not carefully read about what flour is written. The last time I baked 500 whole grain and 100 white w / c, so I immediately thought about this one for some reason. Then about herbs it is clear, you are talking about a set "Italian herbs".
I think that it makes no sense to bake it especially. It is already clear that a lot depends on the quality of the products.

[NataliARH]

NataliARH, A beautiful loaf, looks like mine. I need to bake something else.

I still need to bake something.

Have you ever baked with malt and coriander, like Borodinsky? Also delicious black bread. You don't need to boil the malt, pour it dry into flour.

On the tenth (anniversary?) Bun, I summed up some results:
1-stove bakes (in principle)
2-bread stably under-baked (even after a day the humidity is high, the feeling is sticky as if you are eating dough ... not quite ... but the taste is present)
3- (I don't understand what's the matter)

yeast, however, poured dry into warm water

and why? do you have dry yeast that you need to dissolve first?

2-bread stably under-baked (even after a day the humidity is high, the feeling is sticky as if you are eating dough ... not quite ... but the taste is present)
3- (I don't understand what's the matter)

maybe you need to put more weight, to a maximum (3 dl) Will bake for another 5 or 10 minutes. But if the loaf is already large in weight, then after turning off the "baking" for 5 minutes at least put.

[agashka215]

agashka215, yes, I don't brew malt either, I came up with this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393744.0

By the way, I figured it out here, I almost always bake 1k5 rye bread: wheat 1 grade, here in the photo there is bread on 6 glasses of flour, of which 1k rye, on whey and pressed yeast


mitriczKonstantin, I once came across flour with potato disease (that's what they told me later), it was also supposedly not baked, did you bake from the same flour or changed 10 buns during the time?
dry yeast is better to sprinkle on top of flour, in solidarity with agashka

[mitricz]

mitricz, it would be necessary in more detail what and how you measured and fell asleep. I sort of figured out my problem. Today we bake the usual gray (w / c + rye). The roof doesn't crack anymore. I replaced the yeast. It looks like the reason was in those with which I baked before.
And also my opinion: it is better not to put everything on the timer, although the stove has such a function.

Here, they haven't cut it yet, they just baked it for tomorrow. White flour + rye. Plain everyday. Tomorrow I'll probably be in Supra with a whole grain oven.

[Seryoga-supra]

So that the topic does not die out, I will at least put my pictures of crooked rolls here
It was baked today in Supra from whole grain. Something needs to be done to make the roof better.


not much different from the bread from the Mulinex oven, which was baked recently
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=175328.0
I added a little more water, 30 grams, and more coriander. The rest is the same as in Moulinex baked. But the main program there goes differently.
Who bakes anything in our Supra, or have all their stoves put aside?
Seryoga-supra, how are you doing, how is the stove getting used to?

[agashka215]

agashka215, we bake-bake))) I usually bake black, to which I gave a link and some thread, a mixture of 1c with other types of flour, always a large loaf, always on whey, I measure only the volume of liquid, for example 600 ml, which means I pour 6 glasses of flour (different, bran, spices, everything on a whim) and then, when kneading, I look at the bun and add to the density I need. Once I baked a cake, the dough was thin, the loaf fell through halfway through I sometimes knead the dough in the supra.

for example 600ml, which means I pour 6 glasses of flour

And how much yeast?
I read that you, too, do not really like loose bread. And we also like it more tight.

[agashka215]

agashka215, I cut a 100g pack of fresh yeast with a knife into 12 parts, mold the balls and put them in a bag and freezer, 1 ball on a large loaf, slightly heat the whey with sugar (1 tsp without a slide), dissolve the frozen ball, then I fall asleep, salt into flour, if the loaf is 2p less then I use half the ball, they are stored in the freezer for a long time! you can roll a 1kg pack of yeast)))

[NataliARH]

NataliARH, I see ... This is somewhere around only 8 grams. turns out in a ball.

"10 g of fast-acting French SAF-MOMENT corresponds to 55 g of pressed yeast; 10 g of German Dr. Oetker dry yeast corresponds to 30 g of fresh yeast."
It's here: 🔗

Approximately 18g SAF-MOMENT corresponds to 100g pressed, divide 18g by 12, it turns out they need ... 1.5 grams
Something will not be enough according to my calculations. There are 4 grams in a teaspoon.

[agashka215]

agashka215, I already wrote a little higher that a part of dry yeast is not equal to 3-5 parts of wet yeast, at least I did not like such options, the roof fell off from an overabundance at the start of baking, the firm of my pressed SAF-levure, that is, all one)) )