Bread maker Supra BMS-350

I continue to place my crooked bricks on the court. Someday a normal roof will work out
It cools down, so I didn't cut it.



400 gr whole grain
200 g / s
400 water
1.5 tsp. salt
1 tsp sugar
1 + 1/4 tsp yeast (saf moment)
1 tbsp. l not full grows oils
1 tbsp. l herbs-spices ("Italian")
3 tbsp. l. sunflower seeds
Supra. Usual. Average. 1500 (3bl).
I set the weight high, because 5 minutes extra for baking will not hurt.
I wanted less yeast, so I put it down, now, I got the result

Someday a normal roof will work out

As soon as you start baking recipes.

As soon as you start baking recipes.

may be...

Well, not true, I baked according to recipes several times, and then always by sight, the eye is really full of this)))

I baked, baked in a floss for two years, I didn't know any problems. Now I don't understand what happened. Products of a different quality or something ... well, I can't believe it somehow that it's in the oven. In moulinex, the last bread also did not work out very well, but better than in Supra. On another program to try, where the proofing is more authentic. It seems that the French regime is like that.

[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

Here I baked according to this recipe, slightly corrected: 1.5 tsp. dry yeast, 280 ml. water, 1.5 tbsp. l. olive oil, the rest did not change. I heat the water a little so that it is not cold a little higher than room temperature, dissolve sugar and salt in it, pour it into a mold, add vegetable oil, pour sifted flour (in / s, while there is no other), make a groove from above along the entire length and pour into it yeast. After a few minutes of kneading, the lump of dough became so dense that the blades began to slow down, it was necessary to pour in st. l. water and help with your hands, I was afraid that the engine would burn out, but it seemed like nothing, I didn't control the second batch, it seemed normal. I really liked the result. Weight 735 g.



agashka215, thanks for the recipe.

[Seryoga-supra]

Seryoga-supra, Well! dreams come true cute!

Hello bakers!
Today I took the ready-made mixture "Borodinsky" from the stove sample - all the same they sell all over Russia.

nothing special ... everything is as usual ... fell asleep, flooded, the program was held in French
and it turned out really correct Borodinsky, baked ... the roof is collapsed, but the taste is excellent!

My problem of heavy unbaked has escalated
Are gluten improvers in the store?

Mitrich, why then HP, if we take ready-made mixtures? In my opinion, the whole trick in homemade HP is that you can make whatever bread you want, without any harmful additives and for different tastes, at least for this I bought my HP.

[Idea]

Idea,

Why then HP if we take ready-made mixtures?

in order to find out the idea among the problems of low quality I ended up with my cockroaches in my brain.

I wrote above that 10 of my rolls are overly dense with shades of baked ... stable!
From the finished mixture, it turned out to be an excellent roll to taste without my listed defects ... therefore, you need to work on the ingredients and not look sideways at the stove

From the finished mixture, it turned out to taste an excellent roll without my listed defects

But what about the collapsed roof? In my opinion, your roof has collapsed before. Therefore, there is no need to buy ready-made mixtures, but, indeed, as you say, you need to work on your recipes.

[Idea]

Idea, satisfied by 50%

how to fix the roof is clear, but the structure and taste are more difficult to provide ...

In the morning Darnitsky laid (https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=94316.0) in lazy one-step execution
malt rzh, art. l 1; sourdough Figaro, Art. l 1
Rye peeled, G 300; Wheat grade 1, G 200
water 40 degrees, ml 340
dry yeast tsp / press 0.25 + 4G; salt, G 7; soda 0.5 h. l; rasOil 2st. l
honey, art. l 1 put on the 2nd batch when spices are added
+ sprinkled Cumin
(I did everything in a sober state, next time you can repeat the same thing while under the shafe as a variant of the influence of environmental parameters on the quality of baking)

I bake in French

Well, the flag is in your hands !!! Good luck !!!

: hi: flag accepted
.... and each result is positive in all respects ...


almost the same store-bought Borodinsky from the package to taste
I'll wait for it to cool and then I'll sum it up.
Strange weight of a roll - 940 Gr ..! Loaded flour 500 g + water 340 = 840 ...
Where are the extra 100 Grams from? And not a drop evaporated or what?

WELL DONE !!!! Almost reached the perfect bread.

do they mix gluten improvers in store

In cheap varieties such as Darnitsky, Stolovy, Stolichny, bakeries do not add anything, they bake in sourdough with a minimum of yeast, sugar and butter. They save on everything, flour is cheaper and everything else too.
PS: Bake according to recipes from the forum, "creative amateur performance" will come later, by itself

[sazalexter]

sazalexter, it is according to the recipes of the forum and I bake .... an unsatisfactory result - imperfection

Today I also took the forum's recipe, but, excluded the brewing of malt ... the rest is one to one + added soda (creativity, as it were)

I want to bake wheat-rye with Provencal herbs, I saw a recipe somewhere and I can't find it

[I present to the court breads:]

I present to the court breads:

Wheat flour 350 g,
Rye flour 150 g,
Dry quick yeast 1.5 tsp.,
Sugar 1 tbsp. l.,
Salt 1 tsp,
Honey 1 tbsp. l.,
Butter 50 g,
Milk 180 g,
Water 100 g,
Provencal herbs 1 tbsp. l.,
Cumin 1 tsp

Mode: basic (maybe another one was needed?)

This is such a freak, but delicious and smells like herbs

Tell me, please, a recipe or a link to a recipe on the so-called. basic or classic cupcake for HP, thanks in advance

unsatisfactory result - impermeability

Uncooked: 1) as a rule, violation of recipe ratios, 2) incorrectly set bread size, 3) a peculiarity of the bread machine.

Uncooked: 1) usually violation of recipe ratios, 2) incorrectly set size of bread, 3) a feature of the bread machine.

1) for the first time a new RATIO recipe for myself I can withstand up to a gram .... not that.
If we understand a kind of flour as a "recipe", then perhaps due to some peculiarities of flour (?) .... or yeast (?)
2) I don't break the size either, small bread is 5 minutes faster than large bread, we have only 2 sizes .... the baking duration is slightly adjusted, I believe that my marriage does not explain,
3) in fact, the beginning is a period of recognition of the features ... for me it coincided with the baking of more complex breads - rye or with a greater proportion of rye flour ... so, the stage passes with burden ... not used to white bread , and it is baked, probably, it is simpler and more stable in quality - I baked 2 rolls, although I also did not like it for the same reasons (excess moisture / lack of baking).
To cast aside doubts about HP, I specially baked a "Borodinsky" store set - excellent, without defects.
Now I will try to change the variety of wheat flour in Darnitskiy ... in general, the quality is satisfactory ... I think that because of the addition of soda (the only difference from the previous baking)

[mitricz]

mitriczHow do you measure flour, water, yeast?

[mitricz]

mitriczHow do you measure flour, water, yeast?

electronic scales sakura
high accuracy, specially tested with 1 gram weights up to 500 grams
water sometimes with a measuring cup, but more often I put the glass on the scales and pour it by grams

Here I take wheat in a lower grade (2nd grade) and do not sift it ... I think that it is closer to its natural state
now laid the last Darnitsky with the highest grade ... there seems to be more gluten in it

wheat I take a lower grade (2nd grade)

This flour takes water, a different amount, recount or control of the batch is needed.

[The recipe for a lazy one-stage execution of "Darnitsky" is as follows:]

Segondya repeated and consolidated his success with Darnitsky
I baked a one-and-a-half rye-wheat Darnitsky with a slight correction for wheat flour - replaced the 2nd grade with the highest one and added a bit of soda

Well-baked, interspersed with cumin seeds create unexpected bursts of flavor
I will build on what has been achieved and gradually shift to rye within the automatic mode French - maximum rye without manual operations (as you know, at 100% rye, the kolobok does not work ... it is smeared on the walls. The goal is to get closer and bypass Borodinsky ....)
Now The recipe for a lazy one-stage execution of "Darnitsky" is as follows:
rye malt enzyme (without brewing), Art. l 1.5 or 14 G;
Figaro sourdough (analogue of others, in the composition of Lemon to-that and roasting), Art. l 1.5 or 14 g
Rye peeled, G 450; Wheat premium, G 300
water 40 degrees, ml 500
pressed yeast 11 g (diluted in warm water); salt, G 11;
soda 1 tsp; grows Oil 3 tbsp. l
honey, art. l 1.5
I poured everything in layers into the bucket, poured the yeast last and turned on mode 3!
in the middle of the 2nd batch, when the spices are being added, the fruits of Cumin 7 G.
Now I enjoy the taste of almost chilled fragrant bread ... in tasting, however, the family beat me to ... start from the mixer further

a little soda

This is too much in yeast bread IMHO this is not a cake

It's too much in yeast bread IMHO it's not a cake

suspected that soda would neutralize citric acid from the sourdough ... but could not resist ... thank God - did not spoil
next time I will bake without soda

[mitricz]

mitricz, soda kills yeast or soda or yeast one thing.

Without soda, you will have to reduce the sour leaven like Figaro (sapore) .... ugly sour from citric acid ... I think that the resulting bread is acidified.
To keep the color darker (like with figaro), you need to find a neutral substitute .... dry kvass or what?

[mitricz]

mitricz, Dry kvass, red malt, dark beer.

How to explain the phenomenon?
I poured / put in the oven malt rye, dry sourdough, dry cavs, rye peeled, wheat in / grade, water, press yeast, salt, all kinds of herbs 15 g, oils 3 tbsp l, honey, sugar
The total weight turned out to be 1407 g
baked Darnitsky's roll
weighing ... 1478!
??

[mitricz]

mitricz, This is to Admin, she is our main specialist

[mitricz]

mitricz, Maybe the clue lies in the word "I fell asleep / laid .... water .... yeast ..... sugar"? then another "herbs of all 15 G ..."

the clue lies in the word "I fell asleep / laid ...

and nuclear fusion occurred according to Bolotov

I played with yeast on the same Darnitsky's recipe ... reduced to 4 grams of pressed (450 rye, 350 wheat, 510 water .......)
at 12 Grams the roof sagged, at 9 (pictured) it was normal, I just took out a loaf of 4 grams of yeast, naturally, the density increased with a decrease in yeast.
The bread has acquired a positive quality - it does not smell like yeast at all. If you add more spices, then, I think, you get Borodino instead of Darnitsky ... already in the family they began to confuse that I baked

and nuclear fusion occurred according to Bolotov

I think this synthesis existed long before Bolotov ... and there is still no alternative.

Wrapped Borodinsky from the topic about Borodinsky https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=199018.0
1.5 kg
good turned out
without any starter additives like Agram or Figaro
I added 60 g of dry kvass to make the blossom delight and honey for a subtle shade of taste
The recipe is extremely simple
and the bread melts in your mouth ... you already have 3 rolls to bake a week ... relatives began to pull themselves up

Happy New Year everyone!
first time
baked Arabic bread for sweet https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=125855.40
flour only 450 g + water 200 ..... and he rested on the lid! I had to put a weight
but damn tasty

Hello colleagues. I recently got a Supra-350 bread maker. Yesterday I mastered the top pages a lot, but did not find the answer to my questions (. May I ask?
1. I tried several modes, but always the same thing - I fall asleep the ingredients, turn on the mode and the stove starts to knead only after 20-30 minutes, I definitely didn't notice. This is normal? A friend's knees immediately. Why is it so necessary and is it good?
2. Makes 3 batches, instead of 2 in other models. It seems to me that she is lowering the dough for the third time (. Maybe I haven’t figured it out yet, but the bread flew into the trash :(.
3.I'm only interested in sourdough bread and whole grain flour. Before that I baked in the oven, kneaded with my hands. They gave me an oven, I'm trying to master it, so far it's unsuccessful (. I read that they offer to bake on the dough and baking modes. But then you shouldn't leave it alone, you need to be there yourself. Sometimes you want to rely on the oven), is there an option to bake on the whole grain mode simply?
Thank you, I will study the recipes and try. But for now, the third batch and the incomprehensible half-hour inactivity of the oven during programs are very annoying. I would be grateful for any answers;)

[Svettka]

Svettka,
Use my experience, although I have a different HP.
Use your own sourdough instead of yeast.
Although I do not see any advantages in it, only marketing based on ignorance of people.

begins to knead only after 20-30 minutes,

it's MARRIAGE!
take it back or for repair - Modes start with batching without delay.
The rest is shown in the table on page 50 ..... all modes have been personally tested.
The stove is reliable .... I bake for 2 months, 3 times a week

Thank you very much, I'm going to take (

[Svettka]

Svettka,
You demand replacement, not money, because prices have increased by about 3 times.
HP is very decent.

Everything with the stove is fine, I thought it up myself - I decided to add time to the program, but did not go into the instructions at first. And it turned out that it turned on the timer, that's all. It came to me, checked the hp, everything was kneading properly. Sorry to panic.
But the koloboks do not come out in any (((, it was the second time to take out the dough and stir and bake in the oven. make friends with xn ...
And of those recipes that come with the stove, did anyone bake? There is no weight, only the number of servings? And the stove in the photo is of another model for some reason. Is that so for everyone?
I also wanted to ask, will this model have two koloboks or something? After all, there are two mixers, how will they form one bun? I do not understand...

But the koloboks do not go out to any

Learn. not everything works out right away.
Something I haven't come here for a long time. Let me write a few words.
In general, we bake in both Supra and Moulinex. We bought supra for my grandmother, she learned, first under my guidance, and now she bakes herself. Very good at it. Regular bread. White flour + rye, salt, sugar, water, dry yeast, oil grows. The usual recipe. Gingerbread man when-how it turns out. That is a little weaker, then abruptly. Although it measures everything by email. scales, I think that depends on the moisture content of flour. But in finished bread, the difference is not noticeable, almost always the same. Sometimes it bakes with malt and coriander. Bakes on program 1 only, medium crust, medium weight. The most suitable program for everyday bread.
So a normal stove, at a good price. In the beginning there was a problem with the roof of the bread. But then they found out that it was due to yeast. Replaced.
Was the other day, after the holiday, at a friend's. She has Panasonic. We dined with her bread. I didn't notice any difference. That in Supra, that in Panasonic, that in my Mulineshka, for me the duck is not much different from ordinary everyday bread. If something happens to Moulinex, I'll buy either Supra or Gorene (those with a bucket with 2 shoulder blades). And without bells and whistles in the form of a dispenser and a stand with molds for baguettes, we do not bake or eat them.

[agashka215]

agashka215, TTT, I hope nothing happens, our supra costs 5700 rubles

Flour is really completely whole grain-

You would first learn from a regular mixture, from white and rye or white and the same whole grain. But only so that there was the main amount of white flour / In order to "fill" the hand, so to speak, and the eye, the bun is the same to learn to knead.

I also wanted to ask, will this model have two koloboks or something? After all, there are two mixers, how will they form one bun? I do not understand...

there will be one bun and one bread, but the bucket is not divided in half. Gorenya (and some stove also seems to have) has a second bucket in the kit

our supra costs 5700 rubles

And I don't even look at the prices now, since we are not going to buy the stoves anymore. Wow...well, yes, this was to be expected due to the growth of the dollar-euro. Horror. Almost twice! We need to see how much then expensive ovens now cost ...

Thank you, today I achieved what I wanted - from whole-grain wallpaper flour with sourdough, I finally got a bun and bread))). We just do not eat plain white bread :(.
Yes, I did not sin on the stove, I just could not understand what she needed and how it all looked. Baked recipe from here. Happened.
The only thing that confuses is near the stove drive, at the bottom (not in the bucket!), After work, black powder accumulates. How something is rubbing. The bucket is clean, I ran it without a test to see. Everything is fine inside. Maybe he'll get used to it and stop ...

[Svetlana]

Svetlana, and they said all the pages were mastered on page 48 in order 3 of my messages, re-read, there is a photo and an explanation of what it is.