Bread maker Supra BMS-350

[amata]

It turned out of course not beautiful, the lid periodically falls off, but very tasty

amata, did you also make this bread on 2nd grade flour?
I recently made Wheat with flax seeds with this flour (before that I threw a link on this topic), it rose a little worse, but the roof did not fall t-t-t.

Ol, dear, well, here's my first recipe:
Water - 350 ml
Village oil - 2 tbsp. spoons
Sugar - 1.5 tbsp. spoons
Salt - 1 tbsp the spoon
Flour - 500 gr.
Yeast - 1.5 tsp spoons
I close it, turn it on to the normal mode, the crust is the most fried, weight 1 kg, I tried all three weights and with different crusts, the result is the same, almost does not rise and the top is not fried. I sin on flour, dry yeast Saf-Moment, not expired.
I'm waiting for new flour, maybe it's all about it or I'm doing something wrong?
Please tell me what's wrong? Maybe something with the stove?

[Idea]

Idea, and in what order do you throw everything into the form? Was the yeast checked somehow for activity (not by the inscriptions on the pack)? Why do you think it's about flour? What kind is she?

and in what order do you throw everything into the form? Was the yeast checked somehow for suitability (not according to the inscriptions on the pack)?

No, Ol, I haven't tested the yeast, but is it worth it?
And the bookmark sequence is the same as in my recipe, and the instructions for the stove say that liquids are mixed first. I have studied the instructions well. The flour, in my opinion, is "Old Miller", I don't remember the mill, I sifted it right away and threw away the pack, in general, on the pack - a red old man with a beard.
I'm going to go check the yeast now.

[Idea]

Idea, yes, check, here is the link: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.0
First pour the liquids into the mold, then the flour and yeast for the flour into the hole so that they do not fall into the water ahead of time?
Don't you remember the type of flour?

https://Mcooker-enn.tomathouse.com/in...40919.0

Ol, the link does not work for me.

[Idea]

Idea, just copy it and paste it into the address bar in a new tab (I don't know how to make a clickable link)
PS Well, I learned how to make a link

Everything, Ol, read, did, put in a warm place, wait, sir.
Yes, Ol, thanks, the link is clickable.

[Idea]

Idea, in post 304 there are still my unanswered questions about flour and yeast
And you didn't take a photo of the bread that didn't turn out, by chance?

Olya, I immediately edited my messages and answered all your questions. First - liquid then yeast flour.
Flour Old miller, in my opinion, I don't remember the manufacturer, I sifted it (flour) right away and threw out the bag.

Olya, I immediately edited my messages and answered all your questions. First - liquid then yeast flour.
Flour Old miller, in my opinion, I don't remember the manufacturer, I sifted it (flour) right away and threw out the bag.

I am ashamed to exhibit a photo, I already put it somewhere here, so I was immediately disgraced. But I'll try again just for you

[Idea]

Idea, it just turned out that the type of flour also affects the raising of the dough. And yet, I read somewhere on the forum that you first need to measure the flour (the required amount according to the recipe), and then sift it.
By the way, a new question arose: how do you measure flour, liquids, etc.?
Would you mind doing another experiment? Try to bake bread according to the recipe I have already tested. If you don't mind, I will give a link and some nuances in our type of stove.

I'm ashamed to exhibit a photo, I've already exhibited it somewhere here,

Then give the link to the photo.

Of course, Olya, I do not mind, I will be very grateful. And I sent you the pictures in a personal message, respond if you get it.
The fact that you need to sift the flour before baking, but I sift it again, weigh the flour into e-mail. scales, liquid - a measuring cup attached to the stove. I look forward to the links.

[Idea]

Idea, flour must be sieved once, otherwise it will be of a different weight. I don’t remember exactly (there was too much information to remember all of it, if I’m wrong, they will correct me here), before sifting it is heavier.
I answered in a personal.
Now I'm going to check the measured glass, I didn't use it, I have another, more convenient one.

[Idea]

A measuring cup is terribly inconvenient (you can break your eyes), but ml. corresponds to my usual.
Idea, and when will they bring you another flour?

amata, did you also make this bread with 2nd grade flour?

I did not find the purchased 2 varieties. Mixed in / s with bran (8%). But now I read that the bran must be ground. Grind next time

[amata]

amata, then maybe there is a problem with the roof because of the bran
And second-grade flour is really a problem to find. I found it in the only store in the city from the bakery.

A measuring cup is terribly inconvenient (you can break your eyes), but ml. corresponds to my usual.
Idea, when will they bring you another flour?

I agree, the measuring cup is terribly inconvenient, especially for me (glasses +3).
The flour should be delivered not earlier than Wednesday.
I checked the yeast, they are bubbling, the smell is sour, everything seems to be fine. Tomorrow I'll try to do it on
old flour, waiting for your links.

[amata]

amata, then maybe there is a problem with the roof because of the bran
And second-grade flour is really a problem to find. I found it in the only store in the city from the bakery.

Thanks for directing your search. I will not refuse this bread, regardless of the roof

[Idea]

Idea, I have the same vision)) so I took this glass out of sight
Well, let's try with old flour, but I just warn you: you will need more of it, maybe that's why you have such a problem with bread (photo) that the flour has already been sifted before weighing.
Here is a recipe I have tested 2 times, both times the bread turned out perfect !!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302793.0
We take all products according to the recipe, but there are nuances: I used water (not a decoction), my flour is of the first grade, so your premium flour, and even sifted, may take a little more for a bun (I noticed that the lower the grade, the flour heavier and takes more liquid), I took flax seeds (bought at a pharmacy) and sunflower seeds at 20-30g. We put everything in the CP in order: liquids, salt, sugar, seeds, flour, make a dimple on a hill of flour and put yeast so that it does not come into contact with water. We do not pour out all the flour, leave 50 grams.
We select the French mode, the crust is medium.
During the first batch (and we have it for 15 minutes) we follow the koloboks (they gave you a link to the topic about koloboks). In 5 minutes we add the remaining flour and look at the state of the koloboks, if they have not yet formed (as in the topic on the link), then gradually add more flour until the kolobok we need. Do not open the oven during proofing, the first proofing is 20 min. Then the second batch, see how the bun looks like. If it is still of insufficient structure, you can add flour (as a last resort), but do not make it too tight and hard. If there is flour on the edges between the mixers, help the HP, use a silicone spatula to move this flour to the balls. After the third kneading (for 1.46), I take out the stirrers, pushing the dough slightly and leveling it with my hands. I don't open the stove anymore. By this time, it has already risen, warm, elastic, pleasant to the touch, does not stick to your hands. The bread is tall, fluffy, and tasty.

Thank you, Olya, for a detailed answer. But I should at least learn how to bake a simple wheat bread. Not up to sophistication yet.
Tomorrow, taking into account your recommendations, I will try to bake bread with old flour, but for some reason I am "tormented by vague doubts", let's see if the yeast came up well. Only the flour, the amount of water, and the HP itself remained untested.

[Idea]

Idea, and in this recipe there is no sophistication, the simplest wheat bread. Simply, if you do not put the seeds, then you need to reduce the amount of water, and I don’t know how much to reduce it, since I baked according to this recipe with seeds.
I think your problem is the wrong amount of flour. It is not necessary to comply with this recipe, since the flour is different for everyone, the main thing is that the balls are of the correct shape.
Do you remember the past times, when the bread did not work out (pictured), what the dough looked like when kneaded?

Of course I remember that koloboks as such did not work out, just batter. You are right, a lot of water.
Here is the recipe I want to bake tomorrow: For a large roll:
Water - 300 ml.
Flour - 450 gr.
Salt - 1.5 tsp.
Sugar - 2 tbsp. l.
Oil pump. - 1.5 tbsp. l.
Yeast - 1.5 - 2 tsp spoons.
Correct, if something is wrong, but in general, I will navigate with the amount of water on the koloboks.

[bun]

I will be guided by the amount of water on the koloboks.

and you will succeed in the right way, comrades
flour moisture is different for everyone, so the amount cannot be accurate to the gram
the main thing - bun, it turned out to be a bun, you get bread
good luck to you

[Rarerka]

RarerkaThank you, Lyuda, I will try, but I doubt something, I am also worried that there is no heat in the top of the stove. the lid by the stove is almost cold, or is it supposed to be? And the oven itself is a little warm, although the power is 850 watts.
They will wake up now - I will go to put some bread, however, on the same flour that is, the new one will be only after Wednesday.

[Idea]

Idea, I somehow did not touch the stove during operation, so I have no answer, I don’t think it should get hotter. You will track the bun, and there you will see where else to "feel" - to check. I open the lid only during the first batch, I don't get the scapula, the bread is always obtained. And you will succeed, 100%

Luda, already kneading the stove, added a little flour, it seems like koloboks are obtained, let's see what happens next, she covered the stove with a towel, it seems to me that the dough is chilly there.
I open the lid only during the first batch. I'm also afraid to get my shoulder blades, I will cool the batch, maybe later, when I’ll take out my hand.

[Idea]

Idea, we will wait for a good result together with you !!!
Regarding the heating of the stove: for me, too, it is not hot, if you touch the body, but when you take out the bucket-shape after the stove beeps, is it hot? Can't you take it with your bare hands? Or is it different for you?

Ol, yes, everything is the same, bucket och. hot, I take it with a silicone mitten.
Now the batch is over, there are two koloboks, I was looking through the window, I'm afraid to open it.
True, the flour had to be added. I set the crust to medium, the mode is French, I have not tried it yet. We are waiting, sir. But again my doubts creep in, the koloboks are at the bottom of the bucket, let's see how much the dough will rise.

[Idea]

Idea, everything is in order, they should be at the bottom of the bucket. Open a little, touch them with your finger, are they soft? And the dough will rise well about an hour before the end.
PS I'll tell you a secret. I don't have such koloboks as Admin in the photo tutorial. If I look the same, then the roof cracks, mine are softer.

[Lelikovna]

Lelikovna,
Ol, I looked at Admin's pictures, of course, I am far from such bread.
Finger touched, soft, I do not know what happens ?? I did everything according to your and Lyuda's advice. ...

[Idea]

Idea, well, it's good that they are soft. The main thing is that a bun has formed, that it is not a sludge in a bucket.

[Lelikovna]

Lelikovna,
Ol, no, no, there is no slurry, the dough is the same as I baked for pies in the oven, pies in the oven and soft and risen.

[Idea]

Idea, and there is one more nuance. The dough for HP is a little denser or something than for the oven. The gingerbread man in HP should not leave a "skirt" at the bottom during kneading, not make a "comma" clinging to the wall of the bucket with its tip, not be "disheveled", the surface is smooth and beautiful.
We are waiting for your result. What time is the end of the program?

[Rarerka]

Rarerka, but if I don’t have a kolobok's skirt with an admixture of rye flour and if the kolobok does not cling to the edges of the bucket, this is already a tight kolobok and 95% that the top of the head will crack, that is, too much flour. Maybe this is a feature of our HP?

Girls, I watch through the window, the dough has risen, the main thing is that it does not settle, as in previous times.
54 minutes left, I'm worried.

[Idea]

Idea, and last times when the dough fell? After baking?
Have you not counted how much flour was actually spent on the bun?

[Olya]

Olya, rye and wheat balls are different That's right, with the addition of rye flour, the bun is thinner than pure wheat. And the principle of operation of bread makers is almost the same. I really like to replace the liquid for bread with potato broth (I cook mashed potatoes, pour it into a mug and cold to demand), just don't forget about salt and add semolina to the dough when kneading. It's a miracle how good bread rises then
IdeaWhen I started my friendship with HP, I also tried to adhere to the gram, but did not take into account the nuances. Now that you know the principles of working with HP, the ingredients can add eyeballs, focusing only on the bun. There were no failures (t-t-t)
Go through the master classes of different koloboks again, this is important
From theory to practice
From wheat to wheat-rye and rye-wheat
From simple ingredients to interesting supplements
Everything will work out !!!

[Rarerka]

Rarerka, but I have not yet had a chance to bake bread on potato broth We rarely eat potatoes, but thanks for the idea that you can keep the broth in the refrigerator, otherwise I somehow cooked potatoes, poured the broth into the sink, since I didn't plan on that day bake bread. And how much of this broth you can keep in the refrigerator, do not tell me?
I bake with whey for the first time today. For 2 weeks I have asked my husband to buy from a collective farmer who carries milk, cottage cheese, etc. to our yard, he forgot everything, but bought it this morning. As I looked into the refrigerator, I almost fell, immediately bought 3 liters, well, where so much ???

[tried]

For several days I stood calmly
Class, on whey it works very well too
The girls on the forum are very good at freezing anything. I would freeze part of the whey (for a couple of times) in portions, part in baking right away, and drink some of it with your favorite juice or banana puree (we like it)

immediately bought 3 liters,

this is it tried

Well, girls, my bread is baked, I will not say that I am delighted, but against what was - this is a clear shift for the better.
This time it rose normally, soft, tasty, but from the aesthetic point of view it was a failure, the impression is that it did not mix, maybe I added flour late? well mixed.
Thanks to your advice, the crust is baked, but not as much as in the photos from Admin and Olya.

I realized that everything depends on the kolobok, that is, on the correct ratio of ingredients.
Can you please tell me what is wrong with me? I would like the appearance to be decent too.
For the rest, I want to thank everyone for the tips, especially Olya and Luda and that until the end of my experiment they were with me.

🔗
🔗
🔗
Still, I had to take out the dough and make one kolobok, but I was afraid to cool the stove.

The dome did not rise at all or so fell off? The roof is flat ... In my opinion, the flour was not enough. make a bun tighter. Some of the girls on the forum shared advice to add Hercules, because it absorbs liquid very well and takes on excess moisture.
Before cutting, the bread is cooled to the end, it ripens so and does not jam when cutting afterwards
Was the density of the kolobok different this time?

[Rarerka]

I would freeze a portion of the whey (for a couple of times),

Damn, there is nothing)) We must think about it, there are no bottles ... Interestingly, the serum does not lose its useful properties from freezing

he tried it

Rarerka, yeah, so I don't ask him again

[Idea]

Idea, it also seems to me that there was not enough flour. How much did it actually take?

[Ol]

Ol, but no containers with lids? or double cellophane.package (as a last resort). Before freezing, measure the gr. 300 each, then it will be more convenient to navigate, got it out - defrost it - into the business!

Girls, when I started making cottage cheese myself, the question also arose where to put whey in such a quantity (every other day it turns out 1-1.5 liters) .... I also wanted to freeze it, and began to look for information. Everywhere it is written that you cannot freeze it, all its properties are lost. And you can safely store it in the refrigerator for 7-10 days.

it also seems to me that there was not enough flour. How much did it actually take?

Ol, as I said in the recipe: 450g + 2 table. spoons., but if there was not enough flour, then why is it so uneven? I took this recipe from Admin for a large roll.

[Love]

Love, thanks for the information, you should also look
I now know that milk is calmly frozen, so I suggested the same about whey ...

[Rarerka]

Rarerka, there is no such volume of containers.
amata, so I'm thinking about the properties ... Okay, I'll try lime in 10 days
Idea, usually, when there is more liquid than needed, the roof sags like that. If there is more flour than necessary, then the roof stretches and cracks. Next time, show us the kolobok during the first batch (to the end), so it will probably be easier to tell.

Well, girls, my bread is baked, I will not say that I am delighted, but against what was - this is a clear shift for the better.
I realized that everything depends on the kolobok, that is, on the correct ratio of ingredients.
Can you please tell me what is wrong with me? I would like the appearance to be decent too.

🔗

Colleagues urged to look at bread and speak
To do this, you need to show the complete bread recipe - let's see what and how