Bread maker Supra BMS-350

[Admin]

Admin, the recipe was on the previous page

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.

[Admin]

Admin,
Tatyana, I took your recipe for a large roll, only added 2 tbsp. l. flour, I saw the koloboks spread, that's why I added flour. I repeat:
WATER -300 ML.
Flour - 450 gr. + 2 tbsp. l.
Salt - 1.5 tsp. (the husband said that one is possible)
Sugar - 2 tbsp. l.
Oil pump. - 1.5 tbsp. l.
Yeast - 1.5 tsp.

Olya, next time I will show you a bun made of fresh flour.
While I was writing, Olya had already printed my recipe.

[It means there is an error in weighing, measuring the amount of flour and liquid]

We look:
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.

The recipe is taken as a carbon copy from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 with the exception of yeast, which is increased to 2 tsp, which is a lot to this amount of flour, only 1-1.5 tsp is enough.

The recipe is correct. It means there is an error in weighing, measuring the amount of flour and liquid.
And poor control over the kneading dough, kolobok. The consistency of the dough depends on the moisture content of the flour, the author does not say anything about the quality of the dough, whether the flour and liquid were adjusted.

The photo shows that there is a lack of dough in the corners and the bottom, which means there was a lot of flour.
On the other hand, like the crumb of bread is baked and not wet, then there is a lot of yeast.
It is possible that several reasons have gathered at once, including the inaccurate recipe of the ingredients.

We make bread dough again under the control of the photo and description here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0
I noticed that the recipe was taken from here - then both the dough and bread should have turned out APPROXIMATELY like mine

And we carefully control the amount put in the dough, otherwise it will turn out like mine "one is written, another is laid" #

[Admin]

Admin,
Tatyana, I am addressing you by your name, so I am an Idea or simply Ida, you can.
Yes, your recipe, just more yeast and flour for 2 tbsp. l ..
Weighing errors should not be, I weigh it by email. scales, I pour water into a measuring cup, you cannot check the moisture content of flour.

[Idea]

Idea, you can clarify, "together" is how? at the same time she is from her own products, and you are from your own? Or the stoves were nearby and baked from the same products?

Luda, no, it's not like that.

[Idea]

Idea, my mom also has Panasonic and we got a good bread the first time.
Here it is also important what products are laid in the HP, ask the daughter-in-law what flour she uses, what yeast.

[Admin]

Admin,
Tatyana, I am addressing you by your name, so I am an Idea or simply Ida, you can.

While we are satisfied with this bread, we eat with pleasure.

Sorry, then please put your NAME in your profile - believe me, I will be happy to contact you by name
If you are satisfied with the bread - bake for health, I don't mind!

[Ida]

Ida, Do not despair! There are no reasons for sadness, this is just the beginning, this is just study. Why did I ask ... the products are not the same, the temperature and humidity in the room are different, etc. And Panasonic differs from other stoves in one more function, temperature equalization. I DO NOT have Panasonic and the bread did not turn out right away either
Everything will work out !!! that's for sure
To exclude a malfunction of the stove, take accurate measurements of all products and photos of koloboks with 1 batch, 2 and before baking. Then Admin will be able to make an accurate diagnosis and give specific advice.

Here it is also important what products are laid in the HP, ask the daughter-in-law what flour she uses, what yeast.

Ol, you are right, I have even more one-year-old flour, probably not very suitable anymore. By the way, we almost never sell first grade flour, only the highest grade bakery.

[Rarerka]

Rarerka,
Luda, dear, I do not think to despair, boom to continue to strive for the bread to turn out beautiful and tasty.
And as for the koloboks, I have already answered Olga, I will take a picture and display it next time with fresh flour.

[Idea]

Idea, we, too, do not sell first grade flour everywhere, but if you want healthy bread, then look for it.

we, too, do not sell first-grade flour everywhere, but if you want healthy bread, then look for it.

It will be better with health, I will look. Thank you, Olenka.

Hello dear girls !!!!
Well, finally, I got a real bread, delicious, nostril, soft, tall, in general, the way I wanted. THANK YOU !!!!
I want to say a special thank you to Lelikovna (Olya) and Rererka (Lyudmila), who were with me until the end of my experiment.
🔗
🔗

[Rarerka]

Rarerka, Luda, for some reason I cannot express my gratitude to you.
Olya was easy, but you can't. Am I doing something wrong?

[Idochka]

Idochka, so I got your "thank you"
Everything is fine
Oh, your bread is getting higher and higher. Just make the bun a little tighter, it still sticks to the sides of the bucket. And then another flat roof will turn out Well, it's delicious, yes

[Rarerka]

Rarerka, Lyudmilochka, thank you again on a kind word, the taste is awesome, and the roof, yes, it pumped up a little, not very even, but I was so glad that it was tall and lush that the roof went into the background, most importantly, my husband really liked the taste and pomp.
So you say that the flour is still not enough? Let's add, otherwise my hands were down after several unsuccessful kneading.
Another thing, of course, was flour, and the ratio of water and flour, as Admin-Tatiana said, did not match.
As you can see, I took into account all your advice and I am very grateful to you for this.

Aha, add flour. The correct kolobok very well collects all the residues from the bucket onto itself, does not smear along the walls, the surface becomes even and smooth. The dough, as in the photo, will go well into the oven, but for HP, you need to knead it tighter. And when the roof is evened out, the husband is guaranteed to be in death

[Idea]

Idea, uraaaa !!! It's great that the bread is better !!! It seems to me that one more attempt will turn out to be generally successful !!! Glad I could do something about it

[Rarerka]

Rarerka, Lelikovna,

Yes, girls, I agree that the bun should be made more abruptly, after all, I was guided like in the oven - on the contrary, it is necessary there so that the dough is not cool.
Thank you, Luda, once again for the tip!

Olya, I have now swung at onion and white in half with rye flour.

[Idea]

Idea, well. But make the bun with rye flour softer and everything will work out

Thank you, Olenka for everything, I will take into account !!!

[Lelikovna]

Lelikovna,
Olenka, tomorrow I'm baking onion bread, the main thing is that the roof does not sink again, but I will try to knead it more abruptly and still take out the bun after the second batch and form it, although I am afraid that I will cool it down. I still don't know much about the time it takes for each operation.

[Idea]

Idea, if you bake in the main mode, it is better to take out the stirrers and form the top in 1.50 minutes (after 3 kneading). If in French, then after the third kneading (for 2.00), but I take it out later, when the dough has already risen, also somewhere for 1.40-1.50. The dough has never dropped after this procedure t-t-t.
Today I again baked Borodino bread (already with whey, not water), I really liked it.

[Lelikovna]

Lelikovna,
Olya, I bake in the French mode, I'm somehow better at it, so I need
take out for 1.40-1.50, right? Or in French in 2 hours?

[Idea]

Idea, I'm in French. I take it out for 1.40-1.50

[Lelikovna]

Lelikovna,
Ol, understood, thanks!

Hello girls! You are very active here, but without me There is nothing for me to look here yet. My stove is broken. I’m already so used to it! How lost a family member! The program selection button failed and is not pressed, they took it back to the service citylink, and there .... Now I don't know when she will return home again, because the receptionist immediately said that they do not really like buttons, and I with it. After all, this is not the case, after 10 saikas there is already a breakdown. In general, I grieve, worry, well, why is it like me, so marriage !!!

[Idea]

I read everything that they flooded here without me and I want to insert my word for you Idea, my first saichka according to the recipe for "Grandma's bread" turned out to be one-on-one just like you did with the photo on this page. Everything was according to the recipe, and the bun seemed normal, it didn't need to be cooler, although in the process I added a couple of tablespoons of flour, I was afraid to add more, I thought it would be too much of a discrepancy with the recipe. But nevertheless, it was necessary to add more flour to a dense bun, apparently the scales were breaking, or the flour was too wet. For myself, I made a conclusion, in the process of mixing, observe and add, achieve the desired density of the kolobok. Another conclusion, if you leave the dough in the oven, rise a little longer, turning off the program before baking, and then select the baking program for the right time, then the bread is even higher, nostrils, softer. Do not be afraid to experiment, combine programs. In my experience of baking sweet Arabian bread, I was convinced of this, when the light was turned off before baking and, while waiting for it to be turned on, the bread stood for an extra 20-30 minutes. Without waiting, baking had to be continued in the oven. The result exceeded my expectations, I was worried in vain. The bread turned out to be huge, the roof rose over the bucket, and a ruddy handsome man turned out. That's how they say, there would be no happiness but misfortune helped. Good luck in all your experiments, everything will work out.

[aquamarin]

aquamarin,
Natasha, I'm sorry that you got such a stove, but no one guarantees that this can happen to anyone. I'm still my Supra och. I was happy, there were, of course, failures while I was studying, but today I baked onion bread with dry milk, everyone liked it very much, and it came up well, only with a bun I slipped a bald, did not form it, sat at the computer, and when I missed the stove already baked.
Well, nothing, the appearance turned out to be quite decent, and indeed lush, nostril and tasty yuh ...
The next number on my program is Arabic sweet, but that's when we finish this one.
A speedy recovery to your stove.
Many thanks to Olya Lelikovna and Lyudmila Rarerka - my consultants.
🔗

[Idea]

Yes, Idea You are right, Well done girls who do not leave one on one with a problem, prompt, help. Judging by the photo, you still have the flour on the bottom, help it with a silicone spatula to scoop it out of the corners so that all the flour gets into the dough, and judging by the roof, a little flour, just a spoon, should have been added. Yes, the onion is excellent. I started baking it in a slow cooker, the smell is awesome, especially with fried onions.

[aquamarin]

aquamarin, oh, what a pity !!!
I can imagine how annoying !!! But I hope they can fix it. So I think that you do not appear in our Temko.
And I have already baked 15 breads, while t-t-t, my assistant is doing it
Idea, already much better Congratulations !!!

The next number on my program is Arabic sweet, but that's when we finish this one.

It's Arabic for tea, sweet, it won't go with soup, so bake Arabic tomorrow
We need to repeat it somehow, we really liked it

[Lelikovna]

Lelikovna,
Olenka, thank you for your feedback on onion bread, but I'm afraid of the Arabic couple, it's not low

[Idea]

Idea, I posted a photo of Arabic in this thread and aquamarin she showed her tall. It's insanely delicious.

Now I'll look, but are there any nuances ??

[Idea]

Idea, we wrote about them, where look at the photo

I looked, Ol, even if I didn't really like that it was made of balls, and I'm not that skilled enough to set the time, then install something else, but can't you just put the program once and bake?

[Idea]

Yes, Ol, I'm crying straight, so offensive. She was such a clever girl, I liked the model, but something is wrong with the button.
Idea, arabic cool, rich, sweet bun. You can bake it according to the original recipe, or you can cook it according to the recipe from Innushka, using the Arabic cooking technology. I also really liked it. You can, if you have the time and desire to freeze, make balls, or you can just bake an ordinary sweet saichka. Here is a recipe, it might come in handy
milk + egg-330ml.
sour cream - 2 tbsp. l.
flour - 650 gr.
sugar - 4 tbsp. l.(I add honey or some more sugar, I like it later)
salt -1.5 tsp
dry yeast -2 tsp
vanillin - 1 pack.
oil drain. - 50 gr.
raisins, candied fruits, poppy seeds, whatever you like.
And of course we are tracking the bun. Turn off, for additional proofing min. for 20-30 and for the baking program for 45 minutes.

Thank you, Natasha for the recipe, and isn't it easier to bake just a muffin with raisins and poppy seeds?
Or are they different things to taste?
Natasha, what if you put the program on sweet?

[Idea]

IdeaIf you are still afraid, you can follow this recipe, put on the sweet bread program and just spy on the bun. Do not turn off anything. It just turns out a little lower, and the Taste is the same awesome. Sometimes I add cinnamon to the dough for an amateur, my daughter loves it very much. Yes, of course, a muffin is a muffin, and this turns out to be a sweet bun, like a cake, to anoint with butter for breakfast.

Thank you, Natasha, thank you! And then I, however, am afraid of all the subtleties yet, I'm not so skilled enough to bother like you.
And my peasants really love sweets from me, so they ordered it.
That's it, the recipe is already in the notebook, thanks again.

[Natasha]

Natasha, and you baked muffins in HP?

Olya, let's say, did not have time. Although the idea was. My peasants consume sweets and flour at once. I baked in a slow cooker, in an oven, but as I said, I have no ice, I thought that I would do baking in a bread maker. In addition, there are more than enough recipes for cupcakes.

Natasha, I tried to bake a zebra in the baking mode, it didn't work
The cupcake did not rise, it was not baked.

Did you find the recipe here on the forum? Strange, in theory, eggs and of course a baking powder go into the cake, due to which the porosity of the finished product should be obtained. What can you forgot to put? Here I read that you need to knead the dough on the program and then for baking. Proofing that soda is not needed. Maybe your dough has stopped and the soda reaction is over.

[aquamarin]

aquamarin, the recipe I found in contact for the multicooker is true. She put everything exactly, kneaded the dough herself with a blender (whisk). I did not miss anything 100%, the dough did not stand, I immediately poured it into the HP, baked it in the Baking mode for 70 minutes. Now I'm afraid to experiment with HP ... if only I can find a proven recipe for our HP.

[Olya]

Olya, maybe the fact is that the dough for the cake is not whipped, but simply mixed. In my HP, excellent cupcakes come out on the Keks program

[Rarerka]

Rarerka, but I did not whisk, I just brought it to a homogeneous state. Before that, I did (a similar recipe was) in the oven, it worked out fine. The fact is that we do not have a Keks regime in our HP, so I would like to know who in our HP in which mode baked with a positive result.

Good day to all! This morning I've been digging in Temko muffins, There are so many nuances! Many people write about unimportant results when baking muffins in HP. There are also enough tips. Something straight, well, I wanted a cupcake according to the proposed recipes. I kneaded it with little hands, set it to bake in MV, and wait for the result.

[aquamarin]

aquamarin, good evening!!! I also actively studied this topic after my failure.