Bread maker Supra BMS-350

Natasha, I understood everything, thanks. I have soda, I never took a baking powder, I don't even know what the difference is and what it is eaten with
Next time I'll try to make this cupcake !!!
Arabic delicious !!! As always...

The baking powder is the same soda, but with the addition of acid, so there is no need to extinguish anything. And it seems to me that there is no such soda taste in baked goods.

Today I bought a scale, like a clever one weighed the food, loaded it into a bucket, put it in the HP, started it .. and there was silence. After drying, I did not put the blades back
I had to dig holes and insert the shoulder blades. Part of the dough remained on my hands I cooked according to the table, only a third of the flour was replaced with peeled flour, added caraway seeds, came out a gray bread with caraway flavor .. (French bread mode, 2lb) super

• yeast - 1 tsp. / 1.5 h. L. / 2 h. L.
• sugar - 1 tbsp. l. / 1.5 Art. l. / 2 st. l.
• salt - 1 tsp. / 1.5 tsp / 2 tsp
• vegetable oil - 1 tbsp. l. / 1.5 Art. l. / 2 st. l.
• flour - 400 gr. / 500 gr. / 600 gr.
• water - 260 ml. / 330 ml. / 360 ml.

Well, decent bread, and even if it tastes good - CONGRATULATIONS !!!!!

[Anna Warp]

Anna Warp, congratulations on a lucky bread !!!

There are 250 models, suits everyone except the baking size. I ordered this one, now the price for it is 2080r in Ravta.
Tell me who, what size it is. In Yulmart, it is simply frightening half a meter in length! The price tag there, by the way, is just a horse - 3490r. In the city 2200r.
I read that the shoulder blades fly off when the dough is raised and even when kneading. Is not it? in the 250th there is nothing of the kind.

[Arkady _ru]

Arkady _ru, yes, she is half a meter long. The first time I saw her, I was also slightly shocked by the size. Now I'm used to it.
The blades themselves do not pop out t-t-t. Once it flew off, but I did not insert it well, I caught it right there.

[Lelikovna]

Lelikovna, it's just tough! No one else produces such stoves of such size. But I'll take it. A lot of stoves for little money, besides, baking no worse than others. I have a prejudice to Mulinex with 1.5 kW and higher heating elements.
The blades should actually hang on the axles, how can they be inserted badly?
And the dimensions on the website for the 350th supra are:
Dimensions on the manufacturer's website:
Dimensions without packaging (HxWxD) 305x265x420 mm
Packing size (HxWxD) 360x465x320 mm

And on the Yulmart website, it is larger without packaging than packed

[Arkady _ru]

The blades should actually hang on the axles, how can they be inserted badly?

Arkady _ru, but you can contrive when you threw everything into a bucket, and forgot to insert the shoulder blades

[Arkady _ru]

Arkady _ru,
If you choose by the size of the HP, then you can overshoot in quality, there are much more important parameters - power, baking quality, the number of options and the price plays an important role

[Idea]

Idea, I agree. I would also call design. I don't like the 350th either in design or in size. The 250 is better, but also not from a Porsche. They will be stored out of sight (we remove it when we do not use it), so it is not particularly important. But the price is captivating, and it has an abundance of power (and what is the point of 1.5 kW and higher Moulinex?). Programs are enough for me. As in the case of the 250th model, I consider it necessary to take more expensive if you need to create your own program. Although the selection criteria are different for everyone. I also take it for mixing, followed by baking in the Clatronic MBG 3113 / oven.
According to reviews, the baking quality of all Supra ovens is quite at the level, but not everyone can insert a bucket comfortably (230th, for example), this is a minus.
I also thought about Rolsen RBM 1480 (aka GORENJE BM1400E, but without a two-section bucket and a second pair of stirrers, like that), but changed my mind because of the price tag. Rollsen 3590, Burning 4500.

[Arkady _ru]

Arkady _ru,
I also agree with you that the criteria for choosing HP are different for everyone, I chose only focusing on the bucket and power, thank you for the rest of the SUPRA 350 did not disappoint me, which is what I wish for you.

[Idea]

Idea, thanks for the wish. I'll pick it up tomorrow night, and I'll try it on Monday.
And what about the bucket, does the 350 have something special? It seems that the Supra stoves are rather mediocre. Type of average.
By the way, only now the answer came from Yulmart.Thrown off from 3490r to 2200r at the request "my price" (I sent the address of the page with this stove in the city, since Ravta is not quoted by them). It’s a little more convenient for me to pick it up from Yulmart. I think they will drop the price tag on it one of these days, it’s too indecent ...

[Arkady _ru]

Arkady _ru,
Yes, you are right, I said, in general, I needed exactly as tall as a brick, for other models they are different.
And I wish you success, we are waiting for the baking report!

[Idea]

Idea, yes, everything will be fine, the people will not get enough of her. The 350th will be more often at work, and the 250th will be connected when 2 or more loaves need to be baked. Or it is possible in the oven / oven, just stir the dough. There are 5 forms with a brick for cupcakes (2 silicone, 3 polymer). Braids with chicken and maazdam have already been made in Klatronic, cupcakes in a large oven and cartoons, but there are no loaves yet - only 250.

Hello everyone! Lelikovna (Olya) How are you with the cupcake? Didn't see the report. My stove works tirelessly with stirrers. Yesterday I was kneading the dough for the whitewash, today I was baking bread with potato broth, and now I will put on a curd bun. Look!

The 350 oven bakes well, according to reviews, although it is structurally slightly different from the 250, which also bakes excellent. The heating element at 350 is lower, but no one seems to be writing about a burning bottom and a light top. But the stirrers on the axles sit much more densely at the 350 than at the 250, so that when the dough is lifted, it can be quite carried away by it, since it is difficult for the dough to crawl into the gap between the blades and the axis. If there are problems with this, then it is enough to manually increase the holes slightly. If something happens during the warranty period, they will not even look at the shoulder blades, and it will not be striking. The 350 bucket snaps into place, but without much effort; in 250, the fixation is rotary.
Kneading the dough in the 350th starts briskly, in contrast to the 250th. The stove will not say that it is healthy, I was expecting a horse, but got a horse of a normal size.
Packing (L * W * H) 45 * 30.5 * 34cm.
Stove (L * W * H) 41 * 27 * 30.5cm. Quite normal size. The color is white, but not snow-white.
We will check it tomorrow.

and now I will put the curd bun. Look!

Can you tell me the recipe?

I baked. I got the impression of both under-cakes and a bun. If you add more sugar than in the recipe, then, for my taste, it will be better. In general, casserole / cheesecake is tastier on cottage cheese, then a cupcake / pies / cheesecakes / cheesecakes (on semolina, not flour) and then everything else, including a curd bun.
Recipe here... In general, the search is "curd roll".
I will have an Arabic oven.

Well, today I baked rye-wheat bread for the first time. Delight!
I liked the taste better than pure wheat. It went well, the crust, however, is pale, but it is average. Yes, and it is softer, in general, everyone liked it more than pure white, we will dwell on it every day, voted unanimously!
🔗

[Arkady _ru]

Arkady _ru,
Congratulations !!! Happy

[Idea]

Idea, it turned out great without a waist in the middle, which is often the case with two-blade models (but this does not seem to apply to the 350th supra).
Maybe wheat-rye after all? I bake this with beer / kvass, etc. and so far with yeast, but I add a little caraway. I remove the shoulder blades from any bread after the 2nd batch. In rye-wheat, it is better after the first one, it does not need a second batch, it is better to ferment for a longer time.
Thanks, but it's too early to congratulate, although the oven works. I checked how much it was possible in the store, but did not bake anything there

[aquamarin]

aquamarin, didn’t make a cupcake My husband bought all kinds of sweets (gingerbread, marshmallows in chocolate, potatoes, waffles), I have to finish it
My oven is also at work every day. Yesterday I kneaded the dough for pies, today I baked bread in brine.
Idea, great bread turned out !!! Congratulations!!!
If you like rye, try this one:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167008.0
I did it twice, both times successfully.

[Arkady _ru]

Arkady _ru,
Many people generally believe that there is no need to have two scoops, but I like it, the kneading is going on immediately and intensively, and even the vigor of the batch depends on the power, that's why I chose with good HP power.
You are right, wheat-rye, sorry, I put it wrong, because.there is only 30% of rye flour.
DEER, thank you, dear, next time - be sure to RYE !!!

I don't know about you Arkady, but we really liked the curd bun. For breakfast with butter, super. The casserole is from another opera, but this is just a tender, soft bun and does not stale for a long time. The idea is great, great bread. I also baked wheat-rye, this is the one in which there is more wheat flour than rye, good. Mine today is on potato broth with the addition of bran, delicious.

[aquamarin]

the vigor of the batch depends on the power, which is why I chose HP with good power

It does not depend, this is the power of heating elements, and the engine there is a dybog 100W. But two shovels in a bucket of this shape are necessary, you can't go anywhere.

aquamarin, well, yes, everyone has different tastes. It does not get stale, yes, for a long time, there is enough fat. It tastes better with butter. I always water the gingerbread cookies with condensed milk, and when it ends, I smear with oil, they become even tastier from this.

Arkady, you are so tech-savvy, but what can you tell us, blondes, about the microprocessor responsible for executing various programs?

[Olenka]

Olenka
I read your reference, no, such bread does not suit me, firstly, it is on malt (no one likes my everyday bread, which will melt), and secondly, there is a large amount of wheat flour. I would have something simpler than 60% rye and 40% wheat.
What else did I notice, or did it seem to me? That there should be more water in bread with rye flour, I had to add.
Natasha
Thank you for your support, but I can't get myself together with potato broth, now I'm hooked on this wheat-rye one.

[aquamarin]

aquamarin,
There is nothing to tell about him. What firmware was poured into the stove, it will work. There the usual dead processor is (to the PC, that is, it has nothing to do with computers / laptops) and the memory where the firmware is uploaded. Well, the motor / drive / thermostat / power converter. What was expected to be heard on the processor? He will work there for a hundred years, if the power supply is not messed up and will not overheat, the bucket, the drive and the engine are not a rival to him.
I haven't climbed inside the stoves yet, there is no need. But somehow I'll get into the Clatronic MBG 3113 roster.

Alas, the bucket seals are the first to die, nothing can be done about it, a year or two and the replacement of the bucket, if there is one on sale.

The main thing is that the coating remains intact, and it is not a problem to stick in home-made / custom-made bushings, who will have a desire. I doubt that there are supra buckets on sale even in s / c.
Manufacturers of this level do not supply spare parts for repairs, their products are cheaper to throw in the trash. I don’t remember exactly, but her bread maker is designed for 3 or 5 years, and then goodbye America. The bucket will no longer last exactly, it is not very good in quality.

Alas, the bucket seals are the first to die, nothing can be done about it, a year or two and the replacement of the bucket, if there is one on sale.

Those on, calmed down ...

Idochka! Calm down, these evil guys came, intimidated, took out the brain in technical terms. Long live delicious pastries every day !!! At the kraynyak service center to help us.

It may happen that a bucket from another manufacturer will do, like a bucket from Philips 9015-30 fits Supra BMS-250. But there is not much hope, since there are fewer ovens with such baking sizes. I'll have to try to find out.

[Natasha]

)Natasha
Yes, I did not understand a single word from their clever terms, although I have a higher technical degree, I only truncated that our HPs would not work for more than 2 years, and the buckets are not good enough, they quickly die and the oil seals are lousy ...

+100500! We would have delicious recipes, so that the stoves would bake without breakage ...

One scratch won't spoil the bucket, but it's worth taking care of. Now, if the total peeling of the coating begins (or degradation), then the seams. Don't get upset in advance. Hope for the best without forgetting the worst.
This stove stands, like some have one bucket.

Manufacturers of this level do not supply spare parts for repairs, their products are cheaper to throw in the trash.I don't remember exactly, but her bread makers are designed for 3 or 5 years,

People for the most part, having spent 70 dollars for the product, will try to repair it, and the manufacturer very often does not give them such an opportunity .... (I recall the cases when a client comes with a request to "fix the keyboard" for a PC worth $ 7)

... Now, if the total peeling of the coating begins (or degradation), then the seams. Don't get upset in advance. Hope for the best without forgetting the worst.
This stove stands, like some have one bucket.

And to avoid this degradation, what should be done Or is it the service life of Teflon

[Idea]

Idea, Service life, nothing can be done about it, alas ...

[Idea]

Idea, Service life, nothing can be done about it, alas ...

Yes, gone are the days when everything was done forever !!!! I still have (about 50 years old) the Miracle Oven, the Waffle Iron and a cast-iron frying pan. And now cast iron pans are thrown away in a year.

[aquamarin]

Mine today is on potato broth with the addition of bran, delicious.

aquamarin, is this a specific recipe or have you added bran to the proven recipe? The fact is that I noticed such a pattern - as I add bran to some recipe, the bread does not rise well. For example, today I chose a recipe for bread in brine and added 2st bran to it. l., the dough rose so badly before baking, I even thought that it would not be baked. But the bread was baked well, it turned out delicious, but not very beautiful, low.

I would have something simpler than 60% rye and 40% wheat.

Idea, just the same bread, in which there is more wheat flour than rye, will be easier, it is believed that there are fewer problems with it. Of course, we like malted bread for an amateur.

That there should be more water in bread with rye flour, I had to add.

Yes it is. Flour of the second grade also requires more water, like rye.

bread in brine

Does so much salt choke the yeast, or is the amount in the recipe increased?

[Arkady _ru]

Arkady _ru, no, yeast quantity as usual.

a lot of salt chokes the yeast

I did not know that

Yes Ol, last time I baked breads with broth according to the recipe, it turned out to be watery and for the bun she began to add bran instead of flour, I liked it. I didn't notice about the rise, but if I see a weak rise, I turn it off before baking and prolong the rise, and then turn on the baking. I also want to try adding rolled oats for the kolobok. I read that it absorbs liquid without problems and the taste of bread does not suffer.

Natasha, how do you prolong the rise? Is it just the dough in the off HP? And then turn on the Baking mode right away?

Yes, someone wrote that adding oatmeal is more difficult to overdo it than adding other flour.
Girls, is there oatmeal on sale now? I haven't seen something for a long time ...

On a pause, the stove stands for 7 minutes, then it jumps off the pause by itself (this is the 250th model, 350, I think it behaves in about the same way). I prolonged the proofing this way 3 times (that is, by 21 minutes), but I overdid it and the roof fell through - it stopped.

Yes, I turn it off, cover it with a towel and forget for 20-30 minutes. Then I select the baking mode.

[Arkady _ru]

Arkady _ru, I know that oatmeal is on sale, but I did not take it.
aquamarin, you need to try like a thread like this

[Lelikovna]

Lelikovna, I want to try baking with it, but I don’t want to fry the herculean flour myself.