Bread maker Supra BMS-350

I forgot to report in this thread))) The other day I baked bread with linseed and sunflower seeds, it turned out super-duper, the most delicious white bread that I ate

Handsome turned out, you are a fine fellow: girl_claping: Share the recipe. Maybe I'll find flaxseeds and try the same, I haven't seen them on sale.

[aquamarin]

aquamarin, I found flaxseeds in the pharmacy, bought 3 packs at once, I like them, and the recipe is here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=302793.0

OK thanks, I'll know. I'll have to buy it.

[Tell me, good people]

Tell me, good people, maybe someone knows. Our HP has a "Gluten-Free Bread" mode - is this a mode for rye bread?

[Olya]

Olya, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=255.0

[Rarerka]

Rarerka, just recently read this topic, but the question remained open. Rye does not bake on this mode?

[Tell me, good people]

Tell me, good people, maybe someone knows. Our HP has a "Gluten-Free Bread" mode - is this a mode for rye bread?

No, this is not for rye. Rye oven in two modes: dough + baked goods 1-1.10. I tried different modes and different recipes, this combination makes the best bread. Sometimes after stopping the dough mode, you can leave the bread to rise a little more (for about 30 minutes), and then bake.

100% rye is not baked, like for gluten, wheat flour is added to it. And to bake bread with the addition of rye flour, I use the Basic program. Admin explained that the higher the ratio of rye flour, the shorter the kneading should be (the dough liquefies from the long kneading) and make sure that the dough does not stand (the roof will fall). Something like this

I baked 100% sourdough rye on these two programs. Of course, with the addition of wheat flour, it is easier to bake, but it is possible without it.

[Nathalte]

Nathalte, Rarerka, Thanks for the useful information
Nathalte, but can you tell me the most successful recipe for 100% rye that you got in Supra?

Rye oven in two modes: dough + baking 1-1.10

Tell me, please, first set the dough mode - this is 1.20 minutes, and after the baking mode - the time is 10 minutes. is installed. In 10 minutes. will the loaf be baked? just in case, I put it on baking again, that is, again 10 minutes.

baked goods 1-1.10

not less than an hour!

And I only have 10 minutes. I will bet 10 times several times.

[nirok]

nirok, 6 times press this button in a row and you will see 60min on the display.

Doesn't help ... only shows 10 minutes. Already tried, apparently marriage. The rest of the programs seem to work as expected ...

I tried to bake such bread:
water - 300 ml
rye flour - 350 g
wheaten flour - 150 g
alebra (baking powder) - 2 g
salt - 10 g
sugar - 5 g
rast. oil - 15 g
yeast - 10 g
The ratio of flour changed: wheat flour - 350 g, rye - 150 g, it also turned out deliciously. Baked on 1 program.

[nirok]

nirok, Baking powder, why is 10g of yeast quite enough

Nathalte, can you suggest the most successful recipe for 100% rye that you got in Supra?

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13102.0 turned out well.

[nirok]

nirok, it is a pity that marriage is a necessary function. Change then if possible.
Nathalte, thanks, looked at the recipe, I don't know where to get 100% sourdough

I don't know where to get 100% sourdough

So do it. You can make an eternal, by the way, I did it on it.

[Nathalte]

Nathalte, I don't know how to do it yet. My experience is 4 bread

Baking powder why

Bread recipe from prof. baker, also asked this question, said it is necessary according to the recipe.

Please tell me, can she make a dumpling dough with high quality, so that later it would not have to dominate?
I choose HP mom exclusively for dumplings.
Ato for 12 Wed. discussions, there is only one (but important) mention of the dumplings dough.
It is important for mom that there is more dough at a time than in her old lg by 650 grams.
And the kneading time is about 15 minutes.
Thank you.

[hakernew]

hakernew, Yes of course.I made a super-duper dough for manti, you can't knead it with your hands. Only it was kneaded not for 15 minutes, but for half an hour on the Dough mode.

[nirok]

Doesn't help ... only shows 10 minutes. Already tried, apparently marriage. The rest of the programs seem to work as expected ...

nirok, and which button do you press to increase the baking time? On the "Time +" button?

Bread recipe from prof. baker, also asked this question, said it is necessary according to the recipe.

There is probably a mistake in the name of the baking powder https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102471.0 a baking powder, by definition, is an antagonist to yeast, that is, it simply kills them. Although there are similar recipes on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87800.0 yet it looks more like a gastronomic incident

[Lara]

Lara
- mix for programs 1, 4, 5 10min
-measuring on the 3rd program 15min
- kneading on the 8th program (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

Program 7 - marmalade / jam, etc., i.e. 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

Lelikovna and on the 3rd program will not have time to knead?
Maybe try an experiment.

On the "Time +" button?

On it, 10 minutes does not change.

The name of the baking powder is probably a mistake

recorded under dictation.

[hakernew]

hakernew, but why make dough on program 3 "French bread" when there is a special program for kneading "Dough"? In general, the program "Dough" is 1.30 minutes, I just didn't have so much free time and I got it out after 30 minutes.

The dough program is designed for yeast dough, that is, kneaders rest more in 1.5 hours. For unleavened dough, you can not rest them, but knead constantly.
It's a pity that this HP does not have a separate program, so I think how to adapt.
Lara gave kneading time in other programs.
It remains only to find out the intensity of mixing on them.
Suddenly it will work out.
I'm going to make a separate output of the wires from the motor on the old LG, so that without any programs, I will turn on the forced kneading without stopping. But the vessel by the stove is still small.
Therefore, we will buy another hp, more. But from the budget options I have not met with the dumplings dough program. The little ones have such things, while the big ones only have the expensive ones.

[hakernew]

hakernew, I don't remember exactly how long the mixers work in the "Dough" mode, but it seems to me they do it more intensively than in other programs and for a longer time (before proofing). The table given by Lara (just looked) indicates that in this program there is a continuous kneading for 20 minutes, then the time to rise.
In the operating manual, it is in the 8th "Dough" mode that is intended for unleavened dough (there is a note: for steamed bread - manti, etc.). I don’t make dumplings, as far as I remember, the composition of the dough for manti and dumplings is the same.
20 minutes to knead the dough is not a lot, what confuses you? The amount of HP is decent, the batch is excellent, the price is insanely attractive, take Supra and enjoy.

It really doesn't matter that 15 or 20 minutes. the main thing is not an hour and a half.
It is the paucity of instructions that causes a bunch of doubts and questions, I just read the instructions and recipes from the Supra website again.
Thank you for your answers.

Climbing the site of the Supra chose the 240 model there is a 14 min pasta program for 1.25 kg of flour. This is what you need. I am moving to another branch. Thanks to all.

Owners of HP Supra 350, have you had any mishaps with sweet pastries? Yesterday I had an incident with the Zebra cheesecake.I kneaded it myself with a blender, then put the dough (of the desired consistency) in the HP and switched it on to the Baking mode for 60 minutes on a light crust. After the oven squeaked 10 times, opened it and saw that the top was almost damp, I took another 30 minutes. When I took it out: the bottom and sides of the cake are well fried (they were not warmed up, but they darkened well), the top remained light, and the middle was not baked, baked. Why could this happen? Did you bake on the wrong setting? Or something else influenced?
Before that, I baked Arabic sweet bread in the same mode, although it was yeast-free and without soda ...

Good afternoon everyone! Today I bought HP Supra 350, went to the site, hoping to find a recipe for a simple wheat bread, but there are so many of them and everyone does it differently that I don't even know where to start. Please advise which recipe to start with and what is the best weight and what crust, otherwise I am still a complete layman :) It's a pity that there are no recipes for our HP in the section of simple bread. I will wait very, very much!

[natasha-17]

natasha-17, congratulations on your purchase, the HP is wonderful, the bread is very tasty. I will gladly share my little experience in baking bread, but first write your bread addictions. Which bread do you like: white wheat, wheat-rye, with the addition of other flour (for example: buckwheat), with the addition of nuts, flax seeds, etc.
I just didn't try wheat, but I made wheat with flax seeds and sunflower seeds very tasty, I can share a link to it.

[Lelikovna]

Lelikovna, mine broke down and forced me to make bread. Therefore, I decided to take the recipe from 1 page per 1 kg for now, only without milk powder. I don't know what will happen. I put it on quick bread, as recommended, but I don't know if I chose the right program. I also read somewhere that it is necessary to lubricate the form, is that so? I first poured oil and this greased the mold, then water, and then flour and everything else. But I first poured flour into a bowl, added yeast, sugar, salt, and then poured it all into a bucket and, accordingly, salt, sugar, yeast ended up at the bottom. Isn't it scary? Is there any sequence at all? I decided to bake bread because of the child, she is allergic to me, so it’s better to have her own, we sometimes throw our hands on the store. So I decided to start with a simple wheat one. We can't have eggs, or at least 1 per loaf, so I would be happy with such recipes. And yet, as I understood in our HP, it is better to make bread from 1 kg, or is it also possible to make small sizes? And then I am afraid of something when I have to mix something myself.
It would be nice if someone collected recipes in a Temka for baking for our model, otherwise you have to shovel the entire forum.

[natasha-17]

natasha-17, answers to your questions here # https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0

[sazalexter]

sazalexter, Thank you so much! I will study. It ought to be for such dummies as I have placed at the beginning of the topic.But anyway, I think I still have a bunch of questions, I never baked anything. I don't eat bread and pastries myself, my husband does too, but he loves a child
Lelikovna, looked at the link to wheat with seeds and the question arose: did you do it strictly according to the recipe and on potato broth or on water? And fell asleep in the same sequence? And then I read who pours yeast at the end, who at the beginning ...

[natasha-17]

natasha-17, I did not bake this recipe, but I read for sure that yeast should not come into contact with water and sugar ahead of time, so they recommend all liquids to the bottom, then flour, and yeast on top of a pile of flour.
We have a family of 2 people, I always bake small breads for 400-500 grams of flour.
All recipes are suitable for any stove, you just need to keep track of the bun and the recommended weight.
Read also the forum, it takes a long time, but for this it was created - to help us. If something is not clear, ask, if I am competent in the question, I will definitely answer or other forum members will help.
On the previous page (11) I posted a photo of wheat bread and the link on which I found it, look, the bread is very tasty and very simple. This is my third bread in a row))

[natasha-17]

natasha-17, if the yeast is from a bag, then you need it on top, on the flour. But if pressed, then they need to be dissolved in liquid. Someone also crumbles simply, but I always stir them in water or milk, and then pour it into HP, then everything else.

[natasha-17]

natasha-17, I am writing to you, you are writing to me. And we are about the same thing)) I have already answered about yeast. Now I revised the recipe and my notes, I did everything strictly according to the recipe, only I did not throw in all the flour at once, I left 50 grams and threw them in at the end of the first batch, when I realized that the bun was not very dense. Baked in French mode, crust 2. At 1.46 she took out the stirrers and leveled the dough with her hands. You don't need to open HP anymore.

[Lelikovna]

Lelikovna, here is a dark forest for me. What kind of gingerbread man should it be? And then in the process, how do you open the lid and add flour, if not dense? And what about the stirrers? And I didn't do anything, half an hour left until the end. The loaf is still light, but with a good convex roof, I don't know what will happen next.

[Nathalte]

Nathalte, Thank you. And which yeast is better to use, is there a big difference?

Although I calcined the HP 2 times, it still smells of plastic, after how many baked goods does the smell disappear?

[natasha-17]

natasha-17, then you definitely need to read this topic https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0
It is more convenient for me to remove the stirrers before baking. There was a case (my very first bread), I did not get them and I could not pull out the bread of their shape, as a result I scratched it.
About the smell. I also calcined 2 times, and then I made a dough for manti, the next day when baking bread, it no longer smelled.

[natasha-17]

natasha-17, here is the chief for koloboks to help you. Usually they start with this, good luck in studying Lelikovna gave a very correct link !!!

[Lelikovna]

Lelikovna, thanks, I'll read everything. While the bread is not ready, I want to ask when to take it out, immediately after the signal or after a while.
I have always made dough for dumplings by hand, and I also bought HP for this purpose. And you will not give a reference or write a recipe for kneading in HP, otherwise, I always do it by eye. How I understood the dough for dumplings and manti is kneaded for the function of the dough? You had no problems with the mixers, because the dough is steep, otherwise I read someone here they jumped off.

[natasha-17]

natasha-17, I like the saf moment the most from dry. It is believed that it is better to live, because some kind of kaku is added to the dry ones, if your child is allergic, it would be better not to use them. The ratio is 1 to 3, that is, for 7 grams of dry there is 20 grams of fresh. That is, 20 grams is enough if the recipe contains 1 tsp. dry. I often add less, put it on French bread and everything fits wonderfully. Did you bake with your hands at least sometimes? The gingerbread man should be tight enough, but not too tight, because if it sticks strongly to your hands, then the roof will fall off when baking, and if it is too tight, then the bread will be steep. Try to poke your finger, you will understand. In general, the recipes here are usually normal, everything is clear, if only something is wrong with the flour: a little dry or damp.
Honestly, I still don't understand about stirrers. Why pull them out? They miraculously jump out of the bread themselves, rarely stay, but here you get too much body movement and the inability to put on a delayed start so that you can get warm bread in the morning. You can always leave the bread in the form a little, do not immediately pull it out, it will stand a little and everything will pop out for sure.
https://Mcooker-enn.tomathouse.com/in...option=com_smf&topic=48.0 a topic about dough for dumplings and other things.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=136169.0 it is praised very much, I have not tried it myself.
I made dumplings for 500 g of flour in dough mode, turned it off after 20 minutes. Everything got in the way, nothing slipped. The recipe is written down somewhere, but everything is simple there, as elsewhere. But she herself has not taken the previous links yet, but the custard is very much praised.