Idea
Arkady _ru,
I'm sorry, I did not get it. In these programs, I also do not have this option, and why is it there?
Arkady _ru
Confused The quote was not complete, the original text was only about the pie mode, and I also read the answer only at first ... At 250, the crust on the pie is regulated, except for marmalade and dough, which surprised me right away, in the absence of this opportunity at 350, completely no.
Idea
Arkady _ru,
Well, it's good that we figured it out !!! Happy baking !!!!!
Anna Warp
The forum seems to be working.
Easter is coming soon, we sell cakes very expensive, and it is impossible to eat them. Simple bread is smeared with a brick with fondant and passed off as a cake. I decided to try the recipe from this forum in advance. https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=816&Itemid=35
I did everything according to the recipe, only soaked the Raisins in liqueur, then dry them and roll them in flour, and I had to add flour during the kneading process.
Bread maker Supra BMS-350 - tore the roof a little
Bread maker Supra BMS-350 - everything is fine inside, raisins, dried apricots, nuts evenly. I could not resist, cut off a hot piece (even two) - very tasty, like from childhood, only less hassle. Just not very sweet, you need more sugar, or pour glaze on top.
In general, I will bake for my homemade cakes, and just pamper myself with pastries every day
Lelikovna
Anna Warp, great Easter cake !!! I don't celebrate religious holidays, but I wanted to use this recipe as a sweet bun
Arkady _ru
We mark with the whole name. I am more out of solidarity ... And not that I would not believe. For a long time I just realized that I cannot equate faith and church. Although I went to church more than once. It's useful to talk to some ministers, but it's not even worth talking to the higher ones. Far away they sit on their Olympus.
Lelikovna
Arkady _ru, completely in solidarity !!! And I go to church extremely rarely (5 times in my entire life), more like on an excursion. In Buddhist temples I even more often (also an excursion).
Idea
Olya, and what are YOU FAITH?
Lelikovna
Idea, are we on YOU again?
WHAT ARE YOU FAITH
As a child, I was baptized, but I don't believe in these things (I am Russian).
Idea
Ol, I even completely forgot about YOU and YOU, I have not communicated for a long time, family disorders. As if we were not sent for the flood where we should. I'll write everything in a personal. Sorry for off-topic.
Arkady _ru
Lelikovna, but there is definitely something like that, otherwise there would be no word fate. And everyone believes in one thing, only the intermediaries are different. For me, this is how churches cling to the faith. This is something like partisanship, where, as one moves up the steps of the hierarchy, the spiritual is supplanted by the material.
Litter for flooding.
Idea
My today's ONION, until I cut it - hot, but it feels very good. soft. lightweight and apparently nostril, which we love. 🔗 🔗
Lelikovna
Idea, it's a pity that the roof has sagged, I hope it turned out delicious
Idea
Olthat the roof has sagged, of course, it's a pity, but if you make the bun more abruptly, then the bread will not be so light and nostril.
And the taste is very, very tasty !!!! The main thing is that it does not stale for a long time and does not crumble.

🔗
Lelikovna
Idea, the crumb is wonderful !!!
Idea
I came to the conclusion that let the roof sag a little (if it is from a soft kolobok), but the crumb will be tender, soft and nostril.
In my opinion, after all, the roof sags from an insufficiently hard kolobok, but maybe I'm wrong, and not because of the yeast. Next time I'll put 1 tsp. without top.
Anna Warp
When I bought HP, I had no idea how much would be needed for it
-apron
-Libra
-sieve, scoop for flour
-towels for bread
-lattice for bread
-bread knife
- containers for storing flour, yeast, spices
-silicone spatula (add flour and what stuck to the walls back into the bun)
-large space for bags of different flour

and how I used to live without all this
recently in Ikea I saw a board with a grate and a knife while the toad is strangling, but soon I will drive it out - the board is very convenient for cooling and slicing bread
Bread maker Supra BMS-350
Idea
Anna Warp, Yes, it's a very convenient board, I just don't have one, the rest are all different, but in Ikea I haven't seen one like this, I would have taken it right away and the toad would not have stopped it. Thanks for the tip.
Anna Warp
It costs 600 rubles, it's just a little expensive for me. It seems that such a board was released not so long ago, look at ikea again or the ikea on the site has help - there you can probably ask a question about the availability of goods
Idea
Anna Warp, for such a board, in my opinion, the price is normal, I prefer bamboo boards (no fake), and so, if it is not made of pine, then it is quite normal, but it looks like a pine, then it is expensive. I will buy it anyway, hunting is worse than bondage.
Lelikovna
-apron
Anna Warp, I definitely don’t have this and don’t need it
I also don't know how I lived without it all
Anna Warp
: oops: but I can't imagine how to sow flour without an apron. I bought a beautiful big one (there are many colors in my beloved ikea) and now I fiddle with flour without fear, otherwise flour stains often remained on my clothes.
Arkady _ru
Quote: Idea
I came to the conclusion
But it seems to me that the conclusion is not correct. It is quite easy to get a non-falling roof with a deliberately steep kolobok, but catching the smallest possible round kolobok is what you should strive for. And beautiful bread is always more pleasant to eat. And the crumb under the fallen roof does not seem to be airy at all ...
I will now try to bake in the oven / oven whenever possible. Tomorrow I will take 3 forms of cast aluminum for bread 760 gr. and a stamped aluminum pallet, which I will cut and bend for baking like a baguette 4-5 cm in diameter. The pleasure is not at all expensive, only 870 rubles for everything.
In addition, it seemed to me that the dough for the oven can be thinner, sl-but, more puffy at the exit ...

Quote: Anna Warp
how to sow flour without an apron. I bought a beautiful big
But what about the cap? ... In this outfit, you can just serve boiled water, and everyone around will smack their lips and say: "Oh! How delicious the water is boiled!" ... Image is everything!
Lelikovna
Anna Warp, I have no flour stains on my clothes
And the crumb under the fallen roof does not seem to be airy at all ...
I agree with Ida, crumb, bread with a slightly fallen roof, there is nowhere more airy !!!
Idea
Quote: Arkady _ru
And the crumb under the fallen roof does not seem to be airy at all ...
No, Arkady _ru, here you are not right, the point is that the dough is airy and rises right under the lid of the HP, and during the baking process it sags for some reason and the roof collapses. If the bun is made more abruptly, then such an airy bread will not work, but I read about this somewhere from Admin, in my opinion, (sorry, if not).
Ol, the crumb is really airy, and it can be seen from the photo.
I just think, maybe the ascended kolobok at the top lacks warmth? He settles. Someone here said that in Supra-350 it is good to bake only very large rolls, then the roof will not fall off.
TaEscheNyusha
I greet you bakers
I am the lucky owner of Supra 350

about the "lid" - yeast!
falls off - extra. tears - not enough. pick up empirically. I have a teaspoon for 650 grams of flour

tell pazhalsta, who knows where to order a double bowl?
Idea
TaEscheNyusha,
And you put up pictures of your bread (especially crumb), and everyone can categorically declare. A recipe for a successful bread is also desirable, I mean bread from HP, and not from the oven.
Quote: TaEscheNyusha
about the "lid" - yeast!
falls off - extra. tears - not enough.
Admin

Admin wrote: "The bread rises, but falls inward. Reasons." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Idea
Well, finally, I have everything laid out on the shelves and explained, thank you very much, I, you bastard, inattentively reacted to your previously exposed reference, in my opinion on the 41st page.
Now it is clear to me why my roof is falling, everything is correct. I love baking bread in the French mode, my dough is overridden, the crust sinks during baking, although it rises right up to the lid.I'll try it in Normal mode.
And I also got many other small nuances from the link. Thank you, Admin, huge.
Admin
Quote: Idea


And I also got many other small nuances from the link. Thank you, Admin, huge.

To your health!
The subtleties and nuances are revealed to us when we spin and make mistakes and begin to understand something in baking and think about it, experience comes gradually
Walk here on topics, read gradually topics here, with a different understanding, a different look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 hope it helps
Idea
Walk here on topics, read gradually topics here, with a different understanding, a different look https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=131.0 hope it helps
Thank you, dear, went for a walk on the links!
andrex
I don't use dry yeast, I bought a pack of pressed bakery. Quantity - per "eye" - a teaspoon. I breed in warm water -100 g of water, 2 tsp. sugar, I give it to infuse for half an hour. Modes - fr. bread, weight 2 lb, crust - light. Flour 250/250 gr. wheat / rye, liquids 300, 1.5 tsp. salt, I do not add oil - the container in the bread maker is non-stick. The roof never sagged.
By the way, if you add 150 grams of beer (150 water), the bread is much tastier.

Tell me, who used first and second grade wheat flour, what kind of bread is obtained in comparison with premium flour?
andrex
Previously, I posted a link to the modes of the bread machine, the site was in emergency mode - I did not save it.
Here are the modes: 🔗
The information in this table can be changed / supplemented, if you have something interesting in terms of modes - add, editing is similar to MS Word.
Lelikovna
What kind of bread is obtained in comparison with premium flour?
andrexhelpful !!! : girl-yes: I don't use premium flour at all. Bread made from second-grade flour turns out to be not white in color and more dense, this flour requires more water, you need to keep an eye on the bun. For myself, I realized that it is advisable to use second-grade flour mixed with first-grade flour (in equal quantities), although sometimes I bake bread from pure second-grade bread, like, for example, recently pumpkin. Flour of the second grade is completely undesirable to use together with rye, whole grain or other "heavy" flour, the dough does not rise or does not rise, but not very well. I tried it, I didn't like this combination, a couple of times it was that the bread was not baked.
Bread made from first grade flour turns out to be white, fluffy, nostril, in appearance it does not differ at all from premium bread.
amigoYULA
At first I also used dry yeast - the roof constantly sagged with it. And then I bought live ones (I put 2 small measuring spoons and a little water = I stir it in the mold, then the rest of the ingredients). And the bread even tastes better to me.
Rarerka
Quote: andrex
pressed bakery. Quantity - by eye
risky. calculation: 2 g of pressed yeast for every 100 grams of flour
Anna Warp
I stuck it today dumplings... The dough was made in HP according to the recipe:
200 ml of water
2 table. l. vodka
1 egg
450 g flour
0.5 tsp salt

1. Following the instructions, we send all the ingredients to the bowl of the bread maker. Again, we draw your attention to the order of the bookmark. Select the "Dough" mode, turn it on and while the dough is being prepared, make the filling for the dumplings.
2. Dumplings dough in a bread maker prepared according to this recipe can not be put for an hour in a warm place, but immediately used.

In the process of kneading, I added a couple more spoons of flour, made the "dough" on the program - but did not wait for the whole cycle, as the blades stopped after about 20 minutes, pulled it out and that's it, he doesn't need proofing, but mixed well. The dough is good, it molds well, the dough came out about half a kilo of minced meat. I liked the dumplings shaped like pies more than with stuck ends.
Lelikovna
Anna Warp, and why vodka?
I made manti the other day, dough in HP:
egg - 2pcs (not large) + water = only 500ml
3 tsp salt
flour 1 grade - 500g
flour of 2 grade - 300g

Anna Warp
"You need to add vodka to the dough, which gives it a flakiness. It is perfect for both homemade dumplings and pasties and manti."
well, as already mentioned, you can immediately use it
(the usual dough is in the refrigerator for half an hour)
Arkady _ru
Well, I finally baked pure rye bread with sourdough in the 350th cotton. I did not bake it in a regular bucket, but in a form for baking bread, designed for 740 grams, which I bought 3 pieces:
Bread maker Supra BMS-350
It rises perfectly at 350, but, as you know, nothing is allowed to knead in it - just tea and pastries. First, I tried a small bake:
200g sourdough, 200 flour, 30g boiling water for steaming 1 hour. l. malt followed by 1 tbsp. l. light honey (with a slide, because from the withers), 110 gr. old kefir, 2 tbsp. l. waste after cooking ghee butter (and in fact ghee) and 1 tsp. salt.
I noticed that if the yeast is suitable at 20-22 ° C, then the yeast needs 30 ° C, otherwise you can wait a long time. After 12 hours, the dough almost did not rise, but when I put a container with hot water in a cotton container on a mold (through a towel) and the thermometer became 31 ° C inside, the process started. And no cupcake smell can match the aroma of rye bread when baked.
I recommend this form for this stove. It is thick-walled cast, with excellent heat capacity (therefore, the operation of the thermostat will not affect as much as it does when baking in a bucket) and, if it is too small for wheat, then it is perfect for pure rye and muffins. The cupcakes should already be baked in it, since it is not as bulky as a regular bucket.
PS: a big problem, this is how much liquid is needed for rye dough, the bun is completely absent; I haven't tried a cupcake in it yet; for some reason it seems that rye bread should be more voluminous with sourdough than with yeast, but it will definitely win in taste (I haven't tried rye bread with yeast).
andrex
Quote: Rarerka

risky. calculation: 2 g of pressed yeast for every 100 grams of flour
What is risky? I have a pound of one flour, and I scoop up more than 10 grams with a teaspoon, we must try))
andrex
Quote: Arkady _ru
I noticed that if the yeast is suitable at 20-22 ° C, then the leaven needs 30 ° C,
Arkady, did you measure the temperature of the kolobok during kneading in the bread maker? I would measure, but my thermometer is still on its way from China.
I tried rye-wheat with sourdough in a bread maker - it went very badly.
Arkady _ru
andrex, no, did not measure. And the temperatures are different, so there are different "animals" in the leaven ... In the yeast version, the kolobok should be T ° + 2 ° C to ambient - then it's time to bake. So teaches Chief for koloboks... But I don't know about sourdough ...
Admin
Quote: Arkady _ru


I noticed that if the yeast is suitable at 20-22 ° C, then the yeast needs 30 ° C, otherwise you can wait a long time. After 12 hours, the dough almost did not rise, but when I put a container with hot water in a cotton container on a mold (through a towel) and the thermometer became 31 ° C inside, the process started. And no cupcake smell can match the aroma of rye bread when baked.

The optimum temperature for proving the dough (yeast and sourdough) is 26-28 * С according to the baking technology.

Look at here:
How to check if the baking dough is ready? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html
9 tips for baking bread in the summer from Manuel Cortés https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160082.0
How to create a temperature of 30 degrees at home for proving the dough? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=149968.0
Arkady _ru
Admin, I read that weak flour, which I think should be Nekrasovskaya general purpose, with which I have not baked anything yet, should be allowed to stand at almost 20 ° C, swell in the refrigerator and not knead for a long time. Tell me if you know how this flour is positioned in terms of quality and where it should be used? I found out about this in general in the recipe for a white mountain from Luda in LV. She is generally cheap, 28r for 2 kg.
andrex, but why bring a thermometer from the Middle Kingdom, we have them on every corner? And it is not at all necessary for the test, if only alcohol is up to 50 ° C. Rye-wheat will not rise strongly, but wheat-rye is another matter.

Bread maker Supra BMS-350 Bread maker Supra BMS-350

Not very fluffy, but tasty.

andrex
Arkady _ru, I bought a digital one, stuck it in, and it's done))
something like this: 🔗
Arkady _ru
andrex, well, it's a generalist. This one costs 860r. Expensive.
Admin
Quote: andrex

Arkady _ru, I bought a digital one, stuck it in, and it's done))
something like this: 🔗

We also have such thermometers in bulk And this thermometer is more suitable for external and quick use, for example, to measure the readiness of meat in the oven or in a frying pan. You will need to insert the thermometer into the crumb of bread and hold it there until the tempo is reached. 94-96 * C, which is about 15-20 minutes. I have such a thermometer, and I rarely use it.
For bread, the most optimal and proven is the mechanical temperature probe, it serves properly
Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4648.0
Admin
Quote: Arkady _ru

Admin, I read that weak flour, which I think should be Nekrasovskaya general purpose, with which I have not baked anything yet, should be allowed to stand almost at 20 ° C, put it in the refrigerator to swell and not knead for a long time. Tell me, if you know how this flour is positioned in terms of quality and where it should be used?

I use a variety of flours, including all-purpose flours. It all depends only on the quality of the flour that was mixed into it. Often good quality flour is mixed with bad flour, frozen grains, past years, and so on ... read the flour section.
Good quality flour will be expensive. You should read the composition of flour and protein in percent, the best is about 12-14%, which means good gluten, developed.
Buy flour, taste and make a quality selection for yourself.

To get quality bread, you need experience and a lot of baking and watching baking.
Flour and dough themselves will show to what extent to knead, when to stop - until the moment when gluten begins to develop, the dough will spring at hand and with a spatula. I showed this in the topic of kneading dough in a combine.
It is impossible to knead the dough for a very long time, on the contrary, it begins to "fall apart".

Arkady, I have a suggestion: this topic for baking in the Supra x / oven - let's with such specials. to communicate with questions in topics for the intended purpose, it will be correct
Arkady _ru
I only saw this and it is not sickly either, 890r
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