Bread maker Supra BMS-350

[Ol]

Yes,Ol, I read about your bread and put this recipe in a notebook, you got it wonderful. But I don’t have pumpkins and seeds either.

I constantly bake my favorite wheat bread with rye flour, now we don't buy it at all from the store, but for some reason sometimes the top crust sinks in. The recipe is constantly the same, which I don’t understand. Can you tell me? 🔗

[Idea]

Idea, do you measure water with the same glass? Flour with scales? Does the top of the HP lid touch when raising the dough?

Ida, I need to take a look. There may be several reasons, the nuances are described there

[Idea]

Idea, I read that it depends on the moisture content of the flour.
But! at home, the humidity is usually about 35%, but in the store it can be higher. Thus, the roof will collapse from the flour just bought and brought home, but not from the flour stored for some time at home. Something like this. Well, um ... eggs are big and not so big.
All to put eggs in liquid to account for its total quantity. Ha!

[Olya]

Olya
Luda
Thank you girls! I went to look.
The fact of the matter is that I do absolutely everything the same way, email. scales, measuring cup, etc., sometimes tall and handsome, and sometimes as shown. Until I understood what was the matter.

All to put eggs in liquid to account for its total quantity. Ha!

"SMASHNO" !!!!! But I am somehow not laughing now, I am concerned about the collapsed roof, this has not happened for a long time.

[Idea]

Hello everyone! Yes Idea something's wrong with the roof, but don't be upset. Did you track the kolobok? I also got my first bread with such a roof, because I loaded the groceries and went to congratulate my parents on NG. We arrived 4 hours later, put my nose into the stove and almost fell. What happened there is now difficult to understand. Maybe the dough has stood up, maybe it has risen strongly and touched the viewing window, or maybe the dough was runny. Now, until the correct bun is formed from the stove, I will not leave. And if the flour is new, the other is so in general, you need to follow and follow.

until the correct bun is formed from the stove I do not leave

from the same
And if the bun was perfect, then either it was too much with yeast, or it stopped

Here's another question mark I drew. Maybe someone knows, or tried it. I want a whey bread like in the store. It's so tasty, nostril, it doesn't crumble at all. In the oven, of course, it turns out delicious, but not as, too fluffy, sweetish like a bun. I tried to increase the amount of salt, and reduce the amount of sugar, I can't achieve the desired result, maybe it's the whey. I looked for it in the store, did not find it, although I had seen it sold before.

I looked for it in the store, did not find it, although I had seen it sold before.

Make your own whey: from milk we make curdled milk / yogurt, and from it we make cottage cheese. The liquid that will be obtained from straining the cottage cheese will be whey. And the whey can be frozen, like the potato broth.
Table of contents of the section "Ingredients and accessories for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

An increase in salt will suppress the yeast, and sugar regulates the color of the crust ... Natasha, maybe look?

[Admin]

Admin Thanks for the answer, you probably will have to do it, maybe you can tell me the recipe for such a bread, like in a store, but adapted for a homemade bread machine.

[Admin]

Admin Thanks for the answer, you probably will have to do it, maybe you can tell me the recipe for such a bread, like in a store, but adapted for a homemade bread machine.

Come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile , there are a lot of my bread here.Find bread with whey and potatoes and don't be afraid to bake. The dough is correct, the kneading is in my oven or in a combine - but all bread can be baked on the BASIC (BASIC) program.
If you knead the dough correctly, kolobok, then you will definitely get bread

Thank you girls, tomorrow I will read it and take care of it, just have a little sour milk. But I will congratulate my boys, I will feed them sweets and take care of them.

[aquamarin]

aquamarin,
Hi Natasha, the fact of the matter is that I keep track of the bun, knowing how important it is, and it was warm and moderately elastic, as always, but apparently there was something wrong with the yeast, although the same, but I opened another pack, maybe a little - a little shifted, but it seems, as always, 2 teaspoons without a top, I bake a very large loaf.
Through the window I saw how the dough rose well, and when I pulled it out, the roof turned out to be sagging, although it baked very well as always. I bake every other day, but sometimes it happens.
At the expense of whey - I ferment store milk, there is a lot of whey.
Luda, but how can it stay if everything is according to the regime?

And the modes are different, with different proofing times. On the main less, on the French more, for example. I am not saying that in this particular case this reason takes place here. I just listed what reasons could be

Main less, French more,

And I just bake in French, maybe really from this?
Thank you, Lyudmilochka.

Ida, you have to try and compare everything. Only make notes for yourself in the margins, so that later there are reasons to know where something is wrong
Today I was reinsured with fresh yeast. I thought that they were not very good already, but they Well, in general, the roof is also not perfect.

[PEOPLE]

PEOPLEI understood everything, boom to try, it was just a shame that I was baking so much already, and the roof fell through, I did not even expect.

Bread is a living product, you can't stamp it Don't get upset, it's edible anyway, but aromaaaat Nothing compares to this

I tried the 350th, baked Arabic bread, but only by name. I did not sculpt the balls, but made them in a roll and without external sprinkling. Internal sugar-cinnamon-sesame seeds. This layer is simply sprinkled with water from both hands 4 times along the entire length of the roll and rolled up. I rolled it out on an oilcloth tablecloth. The dough is not sticky, so no flour and no butter. I took everything out of the bucket. Lohanulsya and put the smell up, but oh well. Flour was taken 650g and concentrated milk 310g, the rest was collected with condensed milk. Baked with live yeast. The bread almost rested against the lid when baking, but by the end it sat down decently, while nothing failed. And then I was already preparing to bake with the lid raised with the towels tucked in (most likely I would have had to rearrange the crust from pale to medium, or even to dark). I didn't understand the reason for squatting. The stove is normal. It is quite convenient to have two if there is room.
It is much more convenient to knead the dough in the 350th, because two mixers can knead well even a decent kneading weight. In the 250th, if I went over the dosage, then stop and help her, otherwise the paddle will be driven inside the dough, but it will stand. For example, rye-wheat (425g rye and 75g wheat) cannot be mastered without help. True, the ball turns out, but it stands and the paddle sausages from below.

True, the ball turns out, but it stands and the oar sausages from below.

This is the problem, that the dough is not mixed !!! The ball should rotate quickly and beat against the walls, and not stand still, and the spatula picks something inside there.After good kneading and beating, gluten is formed in the dough, which affects the quality of the dough
There is an indicator - how much flour is optimal for the dough to stick - this is about 400-500 grams, and then 500 is a little too much already. It is necessary to see in the instructions how much the bucket is designed for optimally.
And it seems to you that the more you put in the bucket, you will bake an elephant for a year ahead
Then it's better to buy a large volume x / stove

For fun, read here # what happens in the oven during kneading, proofing and baking

Good day to all! Since we have morning, I hasten to congratulate all the men of the forum, as well as all members of the male family of the members of the forum, on the Day of the Defender of the Fatherland!
Idochka, I wanted to ask you, was the smell during baking the same as always? When the roof collapsed, I smelled of sourness, from which I concluded that in the French mode, with such a quantity of yeast (fresh, super active) it stopped.

[aquamarin]

And it seems to you that the more you put in the bucket, you will bake an elephant for a year ahead

Yes, that's not the point, I just didn't want to recount the recipe (especially for gram) and there was an opportunity to help the kolobok. And so I always put less flour (450). Here is a photo from the 250th:

And the 350th:

After the cut, the reason for subsidence is clear.

aquamarin, thanks for the compliments. Hello Volgograd! I sailed there along the Volga-Don (from Rostov) when I was in the 8th grade.

[aquamarin]

aquamarin, I once baked bread only on whey for 2 weeks, wrote that my husband bought 3 liters of it, and so it seemed to me that it makes no difference if the oven is on water - no. But with potato broth - a completely different result - much better. Therefore, I think you shouldn't bother and make whey by hand for bread It's easier to boil potatoes
Arkady _ru, a beautiful bread roll turned out

Thank you, Olga, they reassured me that it was not the serum. So they have some other secret for making such delicious bread, we will experiment, since we love potatoes, we cook periodically.

beautiful bread roll turned out

Next time I'll roll it out along the table, otherwise some not very convincing roll turned out, and I'll put more fillings. My wife will have to do it with cocoa and peanuts, and me with cinnamon and sesame seeds.

[Arkady _ru]

Arkady _ru, I did it at the same time with sugar, walnuts, raisins, cinnamon, poppy seeds, in short, everything that was at hand))) But I didn't think about cocoa and sesame seeds, I had to heap them too
And today I baked wheat-corn bread with poppy seeds, sooo delicious I ate more than my norm

[Lelikovna]

Lelikovna, I also liked the wheat and corn bread. I tried pure corn and understood why my father spat, remembering him ...
I don't shove everything into the filling. Poppy seeds, sesame seeds + cinnamon, cocoa with nuts (like a chocolate bar) - all with sugar, essno. I don't like raisins, but cinnamon and poppy seeds seem to interfere with each other (as it seems to me).

[Arkady _ru]

Arkady _ru, yes, I tried this corn 2 times (different recipes), I realized that it was not mine, there was some sort of rancid taste, although all the products were fresh. And in this recipe, the bread tastes creamy, delicious.

And if you add a spoonful of buckwheat flour to the dough, the bread will have a nutty flavor

[Rarerka]

Rarerka, I also baked it, but somehow it didn't work for anyone except me. Just not a spoon, of course, but something like 60 wheat and 40 buckwheat. I can't catch a spoon in a loaf.

A spoonful of flour can be warmed up in a dry frying pan and, like a crazy flavoring, added to the wheat, mmm-mmm

[Rarerka]

Rarerka, I also baked buckwheat bread 3 times, I liked it right away, well, there is also not a spoon, but 100gr for 350 wheat. Tatiana (Admin) has a great recipe with poppy seeds and walnuts.

[wheat]

There are a lot of recipes, I do not argue. I'm only talking about flavoring, without a radical change in the recipe wheat of bread. It is wheat and will remain. Suddenly someone will come in handy

Yes, Lyudmila, I understood about aromatization, I must try. Only I never bake pure wheat, always with some kind of additives, but buckwheat flour can also be used as an additive, add some nuts or seeds and there will be beauty in general !!!

[Natasha]

Idochka, I wanted to ask you, was the smell during baking the same as always? When the roof collapsed, I smelled of sourness, from which I concluded that in the French mode, with such a quantity of yeast (fresh, super active) it stopped.

Well, finally I came home and got to my computer, I don't like the tablet, although it sometimes helps a lot.
Natasha, I'm sorry I did not answer, the reason was explained above.
As soon as I crossed the threshold, right after baking the bread, and indeed, in the French regime, my bread stagnated, which is why the roof collapsed. And today I put it on the usual mode and it turned out wonderful.
Thank you dear for the timely tip. The next one is with potato broth, I will do it - I will expose it.

Hi Idochka! Well, that's good that we figured out the reason. And I got sick today, I didn't go to work, but our hands are not for boredom. I got busy with Admin bread with potatoes and broth. Great, thanks to her for the recipe. Of course, as always, it did not go very smoothly, 100 grams also spilled into the thin puree. broth (I didn't read it carefully) and it began ... I was tortured to add flour to a kolobok. I had to bake part of the dough in a cartoon, the rest in the oven. For that, we got 2 saichki - one round with the addition of finely chopped dill, the other with the addition of fried onions. As they say, a bad (sick) head does not give rest to the legs. But I did it!

[Natul]

Natulget well dear. And it’s right to start baking, because the disease will go away sooner. Well done, I did it.
But I was afraid with mashed potatoes, now they brought flour, I will bake it on potato broth.

I already had experience with broth, now with mashed potatoes. So do not lag behind, try it with a decoction and ... You will not regret it, very tasty, just learn from other people's mistakes, I haven't read the topic of this bread to the end, but I should have, such a mistake has already happened there, but I'm not in course.

[Natasha]

Natasha, please throw off the link with the dust, Admin gave me the recipe, but there is just crushed potatoes, is that THAT?

Yes, simply, boil it, crush it and then follow the recipe.

https://Mcooker-enn.tomathouse.com/in...ic=4297.0
here is the address of the link to the recipe with which I posed today.

[Natasha]

Natasha, even if it (link) is not clickable.

Something I can not clickable, try to copy this into the address bar.

Something I can not clickable, try to copy this into the address bar.

What's easier:
Press the button
Copy the desired link, select it with the mouse and paste it into the brackets that are formed when you click on

And the link will be active. This only applies to INTERNAL LINKS INSIDE THE FORUM!

Something I can not clickable, try to copy this into the address bar.

Already copied and viewed, though not completely yet. It caught fire, I will bake, as we eat this one, but I don’t want to mess with the oven and I will not, but in HP I will.

[Idea]

Ideahow? Did you bake potato bread? How are your impressions? I also added to my bookmarks))

[Ol]

Ol, Hi !
Until I baked it, I just read everything and added it to bookmarks, we eat up wheat-rye.
I want to try my favorite gingerbread in a multi-cooker pressure cooker this afternoon, but that's another story.