Bread maker Supra BMS-350

that's good, for sweet things - there is one feature, the more granulated sugar you put in the dough, the darker the crust will be,
to my regret, I have not yet mastered baking from rye flour with sourdough, not a single attempt to make sourdough has been successful for me, although I try and will still try

Good luck Yulechka! I've baked a muffin well, very tasty. Later I will post pictures and recipes. My husband tried it and asked for some bread in the morning, he wants to take it to work. Everyone has already appreciated the bread maker, for the first time I start to get decent baked goods

Powdered Sugar Cupcake:

I cooked like this: eggs 3 pcs, 195 g of sugar, 75 g of plums. butter, 1/2 tsp salt, milk 50 ml, baking powder 2 tsp, vanillin 2 tsp, 50 g baby cocoa, prunes 100 g, dried apricots from compote 50 g,


Everyone liked the taste so much that I will bake such a cupcake more than once.

And now she baked bread for her husband, lies, rests under a towel:

I wanted to bake half rye bread on kefir, but when I poured flour, it turned out that I had confused rye flour with whole grain, because the packs are very similar. I had to add a little water and add some rye flour too. Now let's try what all the same came out of whole grain, rye and wheat flour, the bread rose perfectly and we like the crust. And the knives themselves came out:

And I also want to write that there are no declared 10 loud signals at the end of the batch, for some reason my stove quietly squeaks once at the last batch and everything is quiet. To which I am very glad! Maybe the manufacturer changed the settings and made it quieter? And this morning I was interrogating the residents of the house: did anyone hear how the oven worked in the morning, it turned out not, everyone was sleeping peacefully!

Good bread, beautiful, crumb, how did you get it ??
Did you make a cupcake in a bread maker ?? what mode ??
my stove beeps "bless you" - during kneading 10 signals when you need to add nuts or raisins or someone else will put something
and at the end of baking ten more signals are given.

Myakish, according to her husband, looked like a store bread, in general, like ordinary bread, both in taste and in appearance. I'll have to add something tasty next time.
The muffin was baked in a bread maker on the fast bread mode, medium baking size, dark crust.
So the stoves are a little different, depending on what mood the Chinese master who sets it up is in: this or that.

StAnna! Good day! Tell me on what mode you baked bread with the addition of rye flour? I also have Supra, only BMS-240

Dimensions of a baking bucket, (length, width, height by inner diameter) 22 x 11.5 x 15.5 in centimeters

Julia, thanks again for all the answers to my questions

I, like many, think that there is no point in overpaying for the brand, I chose by the amount of bread and so that the loaf was long, the Supra 350 turned out to be a suitable model, read reviews wherever possible, tormented Julia)))) and bought it !!! It cost 2700r, 2 times churned it for 20 minutes, by the end of the first chipping, the bucket no longer smelled and did not smoke, during the second chipping it almost did not smell. I baked bread 2g in the oven, I had excluded premium flour from my kitchen for a long time, I even bake biscuits / cakes and so on with 1-grade flour, which I wish for everyone. whole grain oat, whole grain rye, wheat 2 grade, 1 grade, whole wheat wallpaper, different bran ... my husband does not like whole grain, he needs 1c + 2c or only 1c, but I gradually began to add c / c and eventually to lately I've been baking 1sotr + 20% whole grain, he doesn't feel too much and everyone is happy because I'm sitting at home with a child, it didn't bother me to knead, wait to mold and bake bread, all the time I wondered if I needed HP ...and then my mother encouraged me to buy, she said that if you don't need her, she will take her to the dacha, because summer is coming, and in our country they sell bread much more expensive and often with mold ... in general, I bought it!

Yesterday I baked a bread roll in HP Supra BMS-350 ... I laid it down on purpose just like I cooked in the oven:
500g flour of which 20% wheat whole grain wallpaper
320 ml of water (by the way, I almost always bake in whey - it remains after boiling the cottage cheese for the child or on buttermilk - it remains after churning the butter)
1 tsp without a slide salt, sugar, dry yeast
warm water I put salt, sugar, yeast in it and wait until they dissolve in water, then flour and knead dough

the bread tasted more rich, lighter in crumb, the crumb is more like a store crumb ..... baked in the first program, weight 3.0LB, medium crust (I recorded all the actions of the HP in minutes, so that next time I could know when it was possible to remove the stirrers ) .... the dough was kneaded perfectly, nothing stuck to the bucket, AH !!!! HOW SHE HINDERS !!! only after seeing this process, I realized that it was better with her than without ... during the last proofing, I puffed some water so that I could rise even higher and sprinkle sesame seeds ... at the end of the program 10 stars. signals (I hoped that I would be as lucky as Katerina and would not squeak like that), I look and the crust is pale on top, I put another 15 minutes and a dark crust on the baking, here was my mistake! the color of the selected crust is chosen not on the top, but on all other sides, but I thought that on the top, after an additional 15 minutes of baking, the bread came out of the mold by tapping the inverted form on the board, one stirrer in a bucket, one in the bread, the crust from the bottom was not damaged altogether, I forged the mixer and pulled it out, the crust remained intact, poured water into an empty bucket and the second mixer was removed too ...... overexposed of course on baking, the round crust (except for the top) came out plump, but everything is wonderful! I will not send her to a link to a dacha, let my mother buy another one))))) like this

loaf

cut off the crisp


cooled cut

Congratulations on your purchase, on successful baking,
beautiful bread turned out
alternatively, you can put the bread on the Quick Bread program, and the crust will not be so thick, but it will still be crispy

Thank you!
I think to try all the programs and schedule them in minutes ... like in the instructions from the 355th, I printed it out, the first program no longer coincides with our stove

Natali, congratulations on your purchase! Yesterday I come home in the evening and at the entrance I feel that somewhere such a delicious aroma comes from! I go to my room, and this is my stove, on a timer, before my arrival, I baked 100% whole-grain hdlebushek, that's nice. I also got used to it - I buy a bag of frozen berries, for example strawberries, and, according to the recipe from the book, I make jam fingers you will lick! The oven cooks and mixes the jam at the same time, this is class! And my children adore crackers, they have never tasted so delicious: I cut the bread that remained, and in the oven 200g for 15 minutes and a little salt. Girls, write your successful recipes, share your experience and results, we will help each other master the miracle of the unit.

Thank you
I'm afraid to put any equipment on a delayed launch, because I know many cases of fire because of this, but I only put a yogurt maker at night, but it's scary, and in the daytime it's not very convenient, because there is no difference in the power of 12W or 850W. ... I have a lot of berries, thanks to the dacha, but we eat them in thawed form every day, I think that a lot of sugar is harmful and there are almost no vitamins during heat treatment, so I add salt and sugar to the bread, well, very good. a little, although in ordinary store bread, sugar is not indicated at all in the composition ... only flour, salt, yeast .... I can’t put all the sourdough))) a year ago I managed to grow it - the bread is just a miracle! and the smell when baked is magical-vanilla !!! you need to brace yourself and believe in the success of its cultivation)))

about the recipes ... but someone came up with the idea to use HP not for bread, because this is essentially a multicooker no one bothers to cook porridge / soup / stew meat / etc. there ... just for baking set the right time and that's it))) ..... and if porridge / goulash, then you can go to the "marmalade" program and then it will also stir during cooking!

Since April 10, I baked 5 rolls, I try all the programs, on a quick warm-up, the proofing time is only 30 minutes, I baked in regular / French / quick / whole grain / dough / baked goods ... in the store I bought a ready-made mixture of Borodinsky, it was baked well, tasty, but not real Borodino, but some kind of fake, you have to make it yourself .... very good. for a long time I baked in the oven a couple of times ..... the last bread was whole grain for 3/4 of the volume of flour and 1/4 of the 1st grade, it just ran out of flour 1s and I did not look for a recipe for c / z, but just replaced 3 glasses of 4 wallpaper whole grain flour, everything went up well, but when baking the roof fell off, baked also great

Hello everyone
I share my experience ... I tried the yeast first in warm water to disperse then I added everything else, and the last 3 loaves baked the yeast for flour, I liked the result more, the bread is higher ... and here's another thing, I recently put HP on the evening, d. b. finish at 2 am (I hear the signal and take out the bread right away), I went to sleep, I hear an extraneous sound when kneading, I look and there one blade took off and then climbed under the second and blocked it, it's good that nothing burned out (the engine, for example, because it could not turn blade), I pulled it out, put it on and then the program went on, so it's better not to leave the house during the kneading ... I'll say right away that I put everything on correctly, here it was the dough that pulled her somehow, I have a thought that the dough mixer can be removed from the pin, it has already arisen at the first contact with it, but this is because it has 2 dough mixers, if a model with one, this cannot be exactly

so that one of the mixers was removed during the batch, there was never such a thing, I will continue to be more careful. Thanks for the warning.

Please tell me, what kind of non-stick coating is Teflon or ceramic for the Supra-350 bucket?
I found somewhere on the Internet that the 150th model has a ceramic bowl, so I want to ask the happy owners - is this really so?

Teflon, and dishes coated with "ceramics" have nothing to do with ceramics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186131.280
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186131.340

Teflon, and dishes coated with "ceramics" have nothing to do with ceramics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186131.280
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186131.340

thank you very much for your reply and links!
already started reading
but I didn’t harbor any special illusions before that gel-sol ceramics are "the very" natural and natural)

ceramic coverage only for Viscount 801, at first I wanted it, a bucket of norms. size and ceramics, but it went up a lot while I was thinking and therefore settled on my

in our family, the supra350 successfully multiplied to my mother they bought the same, tried a few buns to bake and the roof always fell off (the yeast was the same everywhere, but not from the same company as mine), and then my mother put pressed yeast (a teaspoon with a slide just thawed out and put in bucket without waiting for them to foam and grow) and everything rose great and did not fall off, but her stove has a clear joint - the top is not fried at all, but everything is baked ...

and in appearance my stove and my mother's are completely different - mine has a glossy, slightly beige coating of the entire stove and a gray frame of vents. holes in the lid, mom's covering of the entire stove is matte, rough and white, vent. the holes are framed rather in black, the manufacturer is one-CHINA)))) I suspect that mine is from an earlier batch and are now selling matte, or one Chinese counterfeits another

supra continues to breed
her sister came to visit her mother, took home a part of the roll for her husband for a sample .... almost got into a fight who will eat today ordered them the same HP!

Mom does not like very dense bread, she calculated the ideal option for herself - for every 100 ml of liquid 1 tbsp. flour (and we have measuring cups with her that are a little different in milliliters), flour pours different, by the way we put another 1 ton of ascorbic acid (which is in boom.packages like tablets) ... crush it into water ... in some recipes vinegar indicated, in principle the meaning of one is the rise of the test above

today I baked the following bread:
500ml water
1 st rye flour
2st 2sort
2.5 st the highest grade
2 tsp sugar
1 tsp salt
1t of ascorbic acid
dry yeast on the tip of a knife (the last poured out)
live yeast 1 tsp with a slide (chipped off frozen ones, diluted in warm water, poured flour on top)

French program, weight 3.0LB light crust ..... the finished bread weighs 1140g, the maximum height is 18cm .... rested against the lid and sealed to it, but during the baking process it fell a little and the top became not so round and plump ... the color is dark because of the rye flour, I wrote here earlier that my mother's crust does not brown at all, and so the stove is corrected, everything is ok))) but only if it comes out on a light crust, then on her dark one ...

I also noticed the jamb of the non-stick coating of the bucket ... when my dough mixer flew off (2p was already there) rubbed the coating, and it gradually peels off: (the bread is taken out well, I hope it will continue as well! Mom hasn’t lost anything yet

cutter .... the bread is weightless, light, airy .... I am so unhappy, I love a dense crumb

Good afternoon, dear bakers. Please share the recipe for rye bread that you tried on this oven. My first one on kefir was not entirely successful - I had to bother. Reason for failure: Saf-Levure yeast: (Because of them, the bread has a terrible smell of chemistry and did not rise well.

Good day! I choose a bread maker. The choice so far fell on the 350 model as there are many good reviews. The question remains: she has no specials. regime for rye bread? What mode do you bake it in? I read somewhere that he definitely needs a special one, and the rest is dancing with tambourines. Is it so?

I haven't baked completely rye yet in KhP, special. there is no mode, but all modes have a slight difference in kneading / proofing / baking time, I bake all the bread in the French mode ..... I baked such a rye bread (I always pour what I want on my own): malt, 2 tbsp. rye flour, 1 tbsp of whole grain wheat., 2 tbsp. top grade, honey-butter-sugar-salt-yeast-herbs different-ground coriander ... it turned out delicious

if you find out how long the rye bread program goes for any CP where it is obtained (i.e. the time of the first batch, rest, second batch, rest, mixing, proofing, baking) for a certain weight of a loaf, then you can see what is in supra is similar to this mode and try the recipe that you find with the desired mode .... I hope I did not confuse you ..... simply put, find the recipe for rye bread where it is written to bake on the "rye bread" mode, there ask the author how this mode each stage is going on in time, well, we-super-conductors will already test it in a mode similar in time in supra

Good day! I choose a bread maker. The choice so far fell on the 350 model as there are many good reviews. The question remains: she has no specials. regime for rye bread? What mode do you bake it in? I read somewhere that he definitely needs a special one, and the rest is dancing with tambourines. Is it so?

I bake on this model completely rye, sometimes with yeast, sometimes with sourdough. I use 2 modes: kneading dough and baking. When kneading, sometimes you need to slightly help the dough with a spatula, and after the end of the program, do not immediately turn on the baking, but let the dough come up longer - these are all dances with tambourines. If the recipe contains wheat flour (say, I make 100 wheat flour for 500 rye), then there is no need to help.

[Nathalte [/ b, thanks for the tip!]

Nathalte [/ b, thanks for the tip!

Advise dear ones on which program the Zabaikalsky oven is used: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122028.0 and can yeast replace the leaven?

Owners of the stove, tell me, does the apparatus have problems with heating / thermal insulation? I look at the pictures - a permanently collapsed roof (how should you try?) And a pale crust. Is this a birth disease? (And is it better not to take it?)

No problem. It's just that people shift liquids or yeast. At least I'm fine.

Here is a recipe for wheat bread (rolled to the absolute).
330 ml. sirovatki;
2 tbsp. l. sunflower oil
1 egg;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
2 tbsp. l. powdered milk;
4 cups wheat flour (1st grade is possible)
2 tsp dry yeast.
The result is FANTASTIC. For an hour and a half, you need to crush the dough with your hand (carefully and level), and also grease it with an egg on top (it will not tear the ROOF).
And now about the rye:

Beer dark 250 ml
Tea (2 - 3 sachets in sprinkle) 90 ml
Malt (dry kvass) 4 tbsp l.
Ground coriander 3 tsp
Honey 2 tbsp l.
Salt 1.5 tsp
Vegetable oil 2 tbsp. l.
Dry milk. 2 tbsp. l.
Apple cider vinegar 2 tbsp. l.
Rye flour 150g
Flour 300g
Dry yeast 2 tsp
Whole coriander (sprinkled on top for 1 hour) 1 tbsp. l.

I downloaded this recipe somewhere in the NET. The result is GOOD

Leopold
What program did you bake on?
I would like to bake RYE (rye flour in the recipe is more wheat) bread completely on the program. Does anyone succeed?

Only I already have a small problem. One blade, when rotating, clings to the bottom of the bucket. Today at the bottom of the bucket I saw a circle with a diameter of a blade just ... when I was collecting dry HP ... It's sad.

You can try to put something like a washer or an O-ring on the pin so that the spatula does not touch the bottom, and ideally replace the bread maker in the store.

Hello, since the time of x. p. Panasonic (the bowl and stirrer for which died recently, and the cost of the bowl + stirrer is 3800 rubles, so no thanks ...), and now, as the owner of Supra-350 for 2310 rubles (!) - I use ABS plastic mixers washers from the designer firm Stellar (Techno series), washers of red color about 1 mm thick, fit perfectly.

On the Supra 350 you need 2 such washers, these washers seem to be in all sets of the techno designer, you can specify on the box ...

🔗

By the way, the mixing quality in Supra 350 (2 mixers) turned out to be much (!) Better than my previous one. Panasonic SD-253 (it had 1 stirrer), especially on rye-wheat bread (we only bake leavened bread). The reason is simple, the second mixer does not allow the lump of dough to rotate on the first mixer, knocking it to the side and, accordingly, a high-quality kneading process is constantly going on (without idle scrolls), this was not always possible in Panasonic.

please tell me how long does 1 batch, rest and 2 batch take?

please tell me how long does 1 batch, rest and 2 batch take?

I didn't notice, I knead the dough in the mode, 15 minutes of the kneading process is enough for us, then you can turn off the dough so the dough is already mixed with high quality.

dear owners of supra bread makers, please help me choose from 3 models, which of them is better-240,350 or 355. I can't make a choice.

For me 350 is better.

please tell me how long does 1 batch, rest and 2 batch take?

The dough mode of the Supra 350 is 1 hour 30, the first kneading takes 20 minutes from the beginning of the program, I did not look further as I turned it off. In 20 minutes, the dough for rye-wheat bread was kneaded so that my old Panasonic SD 253 was resting ...

thanks to those who answered me! Today I bought all the same Supra-240, now it's too late tomorrow I will test it. Where can I see recipes for her?

I read a lot of reviews that the Supra 240 had a kneading mechanism out of order for 1 year, I hope they somehow improved it in 350.

Preparing to purchase a supra ...
I read in the manual about bms 350 that I can set the weight to 1000, 1250, 1500, or set the double baking mode to get two loaves (page 7) ..
Can't imagine how to bake two loaves? Take out one, put the other?
Or is there a second bucket?
Does anyone know what the double-bake instructions say?

This is for a double bucket, which is not included. And where to get it is not clear. I can think of calling the hotline and clarifying. I think they made the programs right away, taking into account the double bucket, but then they changed their minds to complete them, and did not change the program ..

I received an answer from you while searching for a double bucket for Supra in Yandex ... But it is not there ..
Is the usual bucket a rarity or can you really find it in the SC?
I'm trying to understand how and what before buying ... My eyes no longer want to see the Internet ...

I think you can find out about the bucket by phone.

this is what a double bucket looks like for burning 🔗

It is not clear only whether it fits the Supra 350.