Bread maker Supra BMS-350

Did it in half: top grade and first.

By the way, it tastes like a little unbaked. although the crumb recovers easily with pressure.

[* Ksanka *]

* Ksanka *,
Once, in addition, it is not baked, yet there is too much water.

Can you tell me if there is a rule for the ratio of water and flour?

[* Ksanka *]

* Ksanka *,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0

Thanks for the link. Based on the author's experience, "When kneading a dough from only one wheat flour per 500 grams of flour, about 260 ml of water is required." So there really was little flour. Next time I'll try to put more. Thanks again.

[* Ksanka *]

* Ksanka *,
Happy baking!

[* Ksanka *]

* Ksanka *, Oksana, it seems to me that you also have a lot of yeast for such a weight of bread, but regarding the rule of how much flour and water, I deduced for myself such a ratio (do not weigh anything so that) for every 90ml (100ml for mom and aunt) goes 1 stk with a top flour, when kneading it is possible to add 1-2 tablespoons of flour to the desired bun, I like very good. dense bread, so I have 90ml for 1 stk, and mom and aunt are not so dense, they have 100ml of water per stk, besides they like more airy, they make a dough: 1/12 of a 100g pack of compressed yeast is diluted in 50-90ml water (of the total volume) + 0.5 tsp sugar + 1-2 tablespoons of flour, it takes a few minutes for the hat to turn out, then it's all in a bucket + the rest of the ingredients and we set the program ..... in our HP you can make bread for 5-5.5 glasses flour in this way, 6stk already almost always rests against the lid and is sealed to it

[NataliARH]

NataliARH, it is possible that there is a lot of yeast. Yesterday I baked bread and 260 ml. water put 480 gr. flour. The gingerbread man was very good. And elastic, and does not stick to the hands. In general, what the doctor ordered. I got up well, and then BAM .... and the donkey (((There was definitely no extra water there. There was also a suspicion that it might be yeast. I'll try the next bread with 1 tsp. But it's still not the same The main thing. The main thing is that the bread is still tasty. You cannot compare with the store bread. My household now has other bread, except for their own, and do not want to.)))

So I decided to try to bake bread with pressed yeast. Please tell me how the laying of such yeast is done. also on top of flour, or do you need to stir it with water first, and then everything else?

I take out the bun of pressed yeast from the freezer, add it to the HP bucket with liquid (water, whey, etc., whoever has that), finger it back and forth, it dissolves, I add everything else

[NataliARH]

NataliARH, Thank you. Now I'll go and see (somewhere I saw information about replacing one yeast with another) how many grams of compressed yeast are needed for my recipe.

fresh in 3p more in weight than dry ..... I bake large rolls of 1.3 kg each using 8-9 g of fresh yeast on it (I cut a pack of 100 g yeast into 12 parts, form balls and freeze them)
and the photo is not your bread?

[NataliARH]

NataliARH, I haven't photographed yet. They didn’t look good to me, so I didn’t think about it.
P.S. You can call me too

ok just from the photo sometimes you can also understand the reason for the failure

[NataliARH]

NataliARH, Now I will. Hardly today. I will not bake bread. The children ordered a roll with poppy seeds. But tomorrow evening I will try further.

And here is my bread. This time with compressed live yeast. It tastes good, only the crumb is kind of loose. Why dont know. And the roof fell, as always. What can be wrong? 🔗 And this is in the context 🔗

HERE take a look.
And the bread was cut warm, right? The pulp got stuck with a knife. Cool down to the end before cutting

[Rarerka]

Rarerka. Yes, warm. There was no time to cool. Hungry))) household members stood above their souls.You can't go anywhere, I had to. But even a little later, when the bread cooled down, I cut it and still crumbled.

Look HERE.

I read and tried everything. But it still doesn't work. I'll add more flour tomorrow.

[Oksana]

Oksana, and the bun at the first batch was correct, without a "skirt" or "comma"?

And here is my bread. This time with compressed live yeast. It tastes good, only the crumb is kind of loose. Why dont know. And the roof collapsed, as always. What can be wrong?

Subtract a little water.

If the bun was correct, you need to reduce the yeast

[A citizen]

A citizen,

Reduce a little water

Rarerka,

yeast must be reduced

Oh, I’m lost for something. Yeast was equivalent to 1 tsp. dry. so I probably won't subtract it yet. Flour laid down 500g, suddenly they won't raise the dough if I reduce it. And I'll try with water. Rarerka,

If the gingerbread man was right

... The gingerbread man was neat, but when I touched it with my fingers, it seemed like a little lime, although there were no marks on my fingers.

like a bit of lime, although there were no marks on the fingers.

Then try to slightly reduce the amount of liquid or add flour. You need to find the right bun. Then only by one type of kolobok you will know what will happen to the roof at the exit
Good luck!

[Rarerka]

Good day everyone.
Rarerka,

Good luck!

Thank you
Rarerka, suspicion has crept in about the quality of flour. I tried to make homemade noodles from it today. kneaded the dough according to the recipe: 60ml. water, 2 eggs and 250g. flour. So the good bun was mixed up. And then, when the dough lay down a little. still had to add decent flour. Maybe it happened with the bread. The flour was Ashanovskaya. It does not say what grade. it just says baking.

[Oksana]

Oksana, this is sometimes the case with fresh flour. She must mature, lie down. Some miracles with gluten happen to her there.
And with a kolobok everything will come with experience. When you get used to feeling it, you don't even have to weigh anything
Secretly: my best white bread is made from first grade flour. Not like that from the tower, worse

So the good bun was mixed up. And then, when the dough lay down a little. still had to add decent flour.

It should be so! Flour is a hygroscopic product, and always takes in a lot of water, a little lay down, gluten has worked and the dough has softened. Make dumplings and noodles on eggs (1 yolk per 100 grams of flour) and you will be happy. And for 250 grams of flour, water + eggs, this is a lot of liquid. See the topic here Dumplings, dumplings, noodles (recipes)

So it is with bread dough - you need to maintain a flour-liquid balance, monitor the dough kneading.
And sometimes flour has nothing to do with if the balance is upset. Watch master classes on koloboks here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

And useful advice from our users on how to make the crumb soft-rubber-tight, etc. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

It should be so!

Tan, I had such a disgrace a couple of times in a dumpling
The dough literally spread like a pancake. It became liquid. And the addition of flour did not help afterwards, it still flowed

[Luda]

Luda, it is quite possible, and this happens And the flour comes across bad ...
But, much more often, defective dough through our fault turns out to be Learning ...

I correct the dumplings dough with a dough roll, skipping it with rollers and sprinkling it with a lot of flour, especially when folded with envelopes and passed through rollers - it crumbles well

dough sheeter

It's good We all roll our handles

[Admin]

Admin,

See the topic here Dumplings, dumplings, noodles (recipes)

We watch master-classes on koloboks here. CONTENTS OF THE SECTION "BASICS OF KNITTING AND BAKING"

how to make the crumb soft-rubber-tight, etc. https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=135.0

I'll go and study. Thank you.

[* Ksanka *]

* Ksanka *, Oksana, and you try to bake a large loaf, maybe for your 650gr of rolls the proving time is too much ... I made at least 4 glasses of flour - it was normal at the minimum set weight of 2.0, and in general I think that it is better to use the entire volume of HP than to drive it every or in a day, it will work longer, the wear of parts is less, and in a crisis this is all the more important .... a lot of 1.3-1.5 kg rolls, so cut the cooled one in half, into a bag and into the freezer, the roll ends - they got it out and it seemed fresh from the stove

on page 52, we baked bread according to this recipe, in order to understand whether the HP was mowing a new user, everyone had good rolls, try this option:
sugar can be added 0.5 tsp, and salt is guided by taste, I would add 0.25 tsp, and someone needs 1.5 tsp for such a volume
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 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 go to 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, sprinkle 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.

Photos of these rolls are on the next 53-55pages

[NataliARH]

NataliARH, Thank you. I'll try it today.

[NataliARH]

So, I report NataliARH,

maybe for your 650gr rolls, the proving time is too much

Apparently it is, the oven is not designed for a small weight of bread. Here's a bread I got today. 🔗 Not ideal, of course, but with a better roof. Another question is ripe. How to make a crispy roof?

Dear GUESTS !!! It is necessary to very, very adapt in Supra-350, the recipe for 100% rye bread for 100% rye sourdough !!! The recipe itself is, but I have no idea how to bake bread according to this recipe. Who knows help

Good day! Does anyone have the duration of the cycles in time? Maybe someone measured it? I would appreciate that

[* Ksanka *]

* Ksanka *, Oksana, the bread looks great! And if there is serum in the house, then you can replace the liquid with it ... or add acids (vinegar - I don't remember how much, or white ascorbic acid in 500mg tablets for a large loaf) then what kind of roof there will be, I always use serum

The fried roof cannot be made with the help of the stove, it will be darker in the sweet version, with the addition of rye or whole grain wheat flour, whey (ascorbic acid can also be used), rast. butter .... these are all the ingredients that gave me the color of the loaf darker than just bread in water / 1 grade / salt

Maria 2383, I baked sourdough bread in our oven, but wheat bread with various additives and different flours .... by the test method, I found that my sourdough (I have DEZEM, I have it in recipes) needs 500g (I bake a large loaf) for a fully automatic process creating a roll in a bread maker ... that is, at first I added, for example, 200g of sourdough and before baking, when the display lights up 1:10 or 1:05, I pressed the "START / STOP" button, the stove goes into pause for 10 minutes, then continues the program, so I pressed several times (or just turn off the stove from the network or turn off the program and observe until the desired rise of the dough, then turn on the BAKERY for an hour ... like this I gradually increased the amount of sourdough introduced into the loaf and reduced the time initial proofing (the first time it was 1-1.5 hours on a pause) .... thus I achieved automation

Nastasya, the duration of the cycles in the topic was written, the topic is big ...they are for what purposes, if not a secret? I personally, at first, after buying the stove, set myself the task of trying and recording cycles, well, I wrote down a part, but I didn’t understand why I was watching this ... , someone else posted here, you need to look ... just re-read the topic, nothing else ...

Mustard bread in accordance with GOST / The bread is very fragrant, tasty, with a yellowish delicate crumb, this is how I have it

Mustard bread in accordance with GOST. The bread is very fragrant, tasty, with a yellowish delicate crumb, I could not insert a photo

Mustard bread in accordance with GOST / The bread is very fragrant, tasty, with a yellowish delicate crumb, this is how I have it

Tell me a proven recipe for wheat rye and on which program to bake it? ... I have supra 230

Look carefully at this topic Gingerbread man made of wheat-rye flour (master class)
And repeat baking.

Wheat-rye bread is baked on the BASIC (basic) bread program - the wheat bread program.

What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"

We take recipes from the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

[Admin]

Admin,
Thank you

Now it is very easy to lose those extra pounds. No diets, sports, or pills. Much nicer and more effective is the way in which Gagarina lost her weight beyond recognition. That is the only interview 🔗 where she confessed how she lost weight. I lost about 9 kg in 3 weeks. Most then for the New Year!

Let me think ... Something I didn't understand, are we baking bread here or discussing how Gagarina lost weight or someone else?

Bread maker Supra BMS-350
Please tell me the optimal recipe by weight for this bread machine, usually the bun dangles on one blade, and the second blade is idling. And then you have to use a spatula to distribute the dough in shape ..... Thank you in advance !!!

Take the recipe book for the oven and see how much flour is included in the recipes: minimum and maximum.
From here and proceed when choosing a recipe on the forum, look for the amount of flour in the dough, including the total, if the bread is made from different flours.

The fact that two blades are working in turn is normal! Two blades cannot work at once

Thank you very much!!! But the blades do not work in turn, but simultaneously. It's just that a bun is spinning on one, and the second is almost empty (there is a little dough around the blade ...

But the blades do not work in turn, but simultaneously.

So what? To get a homogeneous bun and even dough, the dough must be twisted on one blade, moving from one blade to another.
The dough will not knead on two shoulder blades.
You can check it yourself: tear the dough into two pieces and throw it on each of the blades and see what happens - the pieces of dough will join! Law of physics!
And two blades are made because the bucket is oblong, and the dough is wound around the bucket.
The square at the base of the bucket has one shoulder blade. And a small bucket.

[Tonic]

Tonic, if all the products are of good quality, then I do not advise using more than 5-5.5 stk of flour, it rests on the roof!