Bread maker Supra BMS-350

I only saw this and it is not sickly either, 890r

It's not sickly, but it will bring a lot of benefits And it's cheaper than constantly buying electronic ones, they are also not cheap

The temperature run-up is enough to have 0-150 * С

well 5 dollars (I bought for three) once a year you can afford)).
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We bought a bakery, not because of any show off. Just all x. b. products to some extent consist of returns from the retail network, - after a week of storage, the cracker becomes moldy, and why do I need it.
In general, the goal is to rebuild the bread baking process so that it is relaxed, tasty, healthy and of stable quality.

Hilo, not sick

if we consider money in an abstract way, then it's nothing, of course, but in relation to a thermometer it does not look very adequate. Although convenient, two in one. Shows the temperature in the oven and at the same time inside the cooking product. That's how, we talked, and he already begins to seem not so expensive

Oh, what difficulties you write here, but I bought HP for the convenience and simplicity of baking my bread without bothering. It is very convenient for me to knead the dough in HP for all sorts of pies and pies, I bake good wheat-rye bread, sweet bread, as well as onion, sesame, butter, etc. It makes my life healthily easier.
Here I agree with Arkady, the process should not be stressful, and the bread should be tasty and healthy.

Today I baked a sweet cake, Anna Warp gave a link to the recipe, but changed the recipe a little, as always Bliiyin, such a delicious butter bread turned out !!!
I added more sugar, dried apricots, raisins, walnuts, flax seeds, cocoa, vanillin, while I was baking, I thought I would die of loss of consciousness and salivation Now I tried it and realized that it was not in vain that I languished during baking. If someone needs a recipe, I will write in detail, since I outlined it

[Olenka]

Olenka, RECIPE TO THE STUDIO, please !!!!

[Idea]

Idea, with pleasure!!!
Warm milk - 250g
Eggs - 2pcs
Draining the oil - 150g (cut into pieces)
Salt - 1.5 tsp
Sugar - 102g
Yeast - 1.5 tsp
Cocoa - 3 p.
Raisins - a handful (wash and dry)
Dried apricots - 5pcs (wash and dry, cut)
Walnuts - a handful (chop into pieces with your hands)
Flax seed - handful
Vanillin - sachet
Flour - it turned out 700g per bun
The bread rose almost to the window, but the roof did not fall, but was a dome.

Thank you, dear, everything is already in the notebook, just a question: is yeast, of course, dry? What about the regime? Someone here said that the roof does not sag at all, if done with raw yeast, how are you? Have you tried regular bread on them?

[Idea]

Idea, dry yeast, others have not tried. Basic mode, light crust.

[Ol]

OlThank you, well done, for experimenting.

Nadiy, if you have a bucket for two loaves, you can use the take mode. This bucket is optional. option.

nobody found a double bucket for our supra 350?
I really want to bake two breads at the same time ...

Yesterday I baked bread in brine with bran in our KhP, if anyone is interested, see the photo and recipe at the link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=381914.0

[Rapochka]

Rapochka, the 350th model has a bucket fixation, like the Redmond 1904, but it does not seem to have a double one, so the span. And the supra is not even going to rattle buckets in its s / c. Well, at least from 1904 a regular bucket fits ...
I tried to bake White Mountain for several days, but it didn't work out. There is no question of how to bake in x / n, but at least knead ... According to the recipe, you need to knead until smooth, and supra 350 500 g of dough can be kneaded to such a state (or rather, this is called knocking out; my aunt is over 40 min. hands on the table knocks ... but I don’t know what kind of kneading) in 24 minutes (two in a row), but 750g can no longer - overheating and the error HNN pops up. And the case is already decently heated in the front. I am glad that the engine protection still works. The bread, of course, is delicious, I just don't have time to bake it. But, how to put it, de-Americanized.I did not make an incision and the crumb is not so snow-white and the sponginess is higher. I sense that my little girls will soon start spreading from such wheat bars ... And yet, the oven cannot be compared with cotton. I refused to bake in it, only to knead. But even in this case, it is half-hearted, so it will be necessary to take a combine harvester and most likely at a discount, as soon as the mixer works and is complete.
PS: well, I also noticed that the 250th model kneads the same 500g to smoothness a little faster, which surprised me very much (you need about 1.5 kneading). But there the shape of the scapula is different and a little more interfering in area.

I really want to bake two breads at the same time ...

If you set a goal, then you can. Only both, on the one hand, will not turn out so fried.

[Arkady _ru]

Arkady _ru, thanks for the information!

Good day! Can you please tell me if you can use kvass wort concentrate instead of malt when baking rye-wheat bread?

[Gleo33]

Gleo33, good evening. Yes, you can, but in what proportions I don't know. Until I found malt, I used dry kvass.

But I haven't found any wort or dry kvass yet. Malt becomes boring to me, but pure rye flour is not. My opinion on malt is add to taste. With leavened incarnations, I think it's the same ...

[Arkady _ru]

Arkady _ru, but I like rye bread with malt, without it, it doesn't taste right
Dry kvass will now begin to be delivered to grocery stores; they do not take it in winter, since no one makes kvass in winter, it is not in demand, it is a seasonal product.

[Lelikovna]

Lelikovna, I want to try with kvass. And with malt, I only like it if raisins are added to the bread.

[Arkady _ru]

Arkady _ru, in my opinion, there is no difference: what with malt, what with kvass. I was advised to put in 2 times more kvass than the malt in the recipe. Can you then put in 2 times less malt than usual? Dry kvass contains: malt, rye rusk crumb and wheat rusk crumb.

Today I painted the Whole Grain Mode by the minute, if someone needs it, use
Only 3.34 at minimum weight.
1 batch 9 min - 3.34 - 3.25
pause 25 min - 3.25 - 3.00
2nd batch 18 min - 3.00 - 2.42 (2.52 signal)
proofing 20 min - 2.42 - 2.22
wrinkle 2.22
proofing and baking.

Today I was presented with Kitaeva's book "Me and My Bread Maker" (don't think of it as an advertisement), I'm just impressed and decided to share it.
I have just started to read, but I cannot tear myself away, I have found answers to many of my questions, if I had known her before, I would have avoided many mistakes, girls remember what shameful bread I baked and exhibited, it's still a shame.

🔗 🔗

Another name for the same book is "Bread Maker. The Art of Good Bread". Depends on the publisher. You can download it on the internet. As a rule, in * pdf format.

[Idea]

IdeaMore information on the forum, this site existed back in those distant times when such books did not exist in the project # https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0 read, there will be information for another dozen books

[Idea]

IdeaThere is even more information on the forum, this site existed back in those distant times when such books did not exist in the project, there will be information for another dozen books

Sasha, it always seems that THERE is better and more, fatter and thicker!
And if you compare and see how our information on baking theory is stolen by other sites and authors .... and posted on their own behalf - horror! My HANDBOOK even in Ukraine was published in a separate small booklet and successfully sold, and I was informed about it

And it's strange that we don't read this info on our website and neglect it - but THERE is something to read!

[Admin]

Admin,
I didn’t want to offend anyone with my message, excuse me if I was happy to share my impressions of the book and if it were not for your website BREAD Maker, I would still be tormented with baking. How many practical advice I received here, how many people patiently explained AZY to me, how much they showed patience, how they worried about me before I got a good bread.
I am only grateful to this site and the kind people on it, thanks to them I now do not go to buy bread, I knead the dough perfectly in it, and I do many other things in KhP.

WORLD IS FRIENDSHIP!

RECEIVED !!! PEACE AND FRIENDSHIP !!!

I baked bread exactly according to the recipe from this book, but you still need to customize the recipe for yourself, that is, for your HP. I was afraid with various additives, so I baked the most unpretentious wheat one, and I had to choose the crust more sun-dried.
Either we have already spoiled ourselves with various additives, but simple wheat seemed rather bland, for me it would be better with potato broth with sour cream and fried sesame seeds or with fried onions.
Next time I'll try tomato.
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Hello everyone! I decided to join your ranks! I have been reading for a long time, I started when I was determined with the model of the stove. I learned a lot of useful things and continue to learn almost every day. She became the happy owner of the stove about a month ago. I bake in about a day. The truth is mainly rye and rye-wheat sourdough. White baked only the first bun - for testing. And as I grew the leaven, I refused the yeast. True, I did not dare to make cakes with sourdough, yeast baked. Part in the oven (2 molds), part in the oven. I’ll just forget to take pictures somehow, I don’t have time. And in the process of baking, I had a question about the gluten-free mode: no one noticed how long the baking lasted there, that is, at what point the oven had to be turned off so that later it would be possible turn on the baked goods after proofing? and another small question: in baking mode, after the end I do not add time, that is, the "time" button is simply inactive, you press - nothing changes, is this normal or a marriage? It was just that my first ordered, long-awaited stove had to be immediately returned to the store, it was not even possible to ignite, there was a sunken menu button .... the good thing was replaced without problems. But now I'm suddenly afraid, and with this one, what's wrong, and I already love her as my own, and my men are used to homemade bread

[Ekaterina]

Ekaterina, good day. Welcome to the forum and our Supra thread.
I can't tell you about the gluten-free regime, because I have not yet used one.
And in the baking mode before the beginning and after the end, I can add the time, apparently, you have a marriage. Do you press "time +" or "time-"? I've already done this on the machine, I don't remember exactly, but it seems like I use the "time-" button more often, it sets the right time faster.
I, too, constantly think about sourdough bread, but somehow everyone will not get it. I just picked up the ideal recipes for our family with yeast, adjusted all the proportions to my HP, so that perfectly beautiful bread would turn out, when I think that the sourdough will have everything from the beginning

Good day to you, Lelikovna! Thanks for the answer! I pressed "time +", I will have to "time -" try. In our family, we simply always bought only "black" or bran bread. Therefore, they were going to bake only such. And when I began to look for information about baking rye bread, I read about the dangers of yeast, and it is possible that they are not so scary, of course, but the argument that yeast bread grows fat more than from sourdough bread, although I already try to eat a couple of pieces from a loaf no more (I will not be back in shape after giving birth) And, of course, it does not always work out, especially if it is 100% rye. Here at yesterday's bun the roof tore apart. But here I am to blame myself: I experiment everything, I cannot use the same recipe all the time. But I write down all the actions, as they teach here, so that I can analyze it later. And with the leaven it somehow came out very easily, I was worried that it would not ferment or turn sour, but it worked out the first time. On the 3rd day I already kneaded the first loaf. Maybe because she took whole grain rye flour, it seems like the easiest way to grow sourdough on it. So try, since I succeeded as a user, then everything will work out for you without any problems!

[Ekaterina]

Ekaterina, we also used to buy either bran or rye

the argument that yeast bread makes you fat

And this is nonsense. We have CP for the fifth month, I have not recovered completely, although I eat more bread than half a year ago (recently it has become very difficult to eat purchased bread).
Katya, what kind of leaven do you make? "Eternal"?

Yes, eternal.True, for some reason, for some reason, initially the ratio of flour: water is not 1: 1, but somewhere 1: 2, or even 1: 2.5. When I mixed it 1: 1 too thick it turned out, almost crumb, now I forget to try everything when feeding, gradually bring it to the correct ratio. This would simplify, I think, the adjustment of the recipes, otherwise I never know the exact ratio and I orient myself intuitively, I look at the bun. And about the weight (well, in the sense of body weight), then apparently someone else, my body, apparently feels like a hamster, making supplies the only way!

I eat a chocolate prince cake, polar or Baltic at a time with tea twice a week (in addition to everything that I bake) and also do not recover. I move a lot, probably + the body, apparently, still not enough cakes, because it does not postpone ...

[Ekaterina]

I forget to try to gradually bring it to the correct ratio when feeding. This would simplify, I think, the adjustment of the recipes, otherwise I never know the exact ratio and I orient myself intuitively, I look at the bun.

Ekaterina, and the bread always turns out beautiful?
Sometimes there is no time to carefully monitor the kolobok, I take a proven recipe, throw in all the ingredients and run away, resorting to the time when it is time to get the stirrers. You will not spoil with leaven

And about the weight (well, in the sense of body weight), then apparently someone else, my body, apparently feels like a hamster, supplies it just like that!

If you go in for sports regularly, there will be nothing to go into stocks

I’m a chocolate prince cake, polar or Baltic at a time with tea I eat twice a week

Arkady _ru, wow !!! You are a sweet tooth, but I have more than one slice of cake ... I can't eat a month, it won't go. And it’s a pity for the time and effort previously spent on burning calories. Before I eat something harmful, I will think twice how much I will have to burn it

[Lelikovna]

Lelikovna, and I hardly eat cream, especially with "vegetable cream". And a la Baltic, we perceive the body as a big waffle.

[Arkady _ru]

Arkady _ru, do you bake the cakes yourself?

Not really. Once upon a time, my wife and I baked in tandem the ruins of the count and the black man in foam (even before the latter could be called abama on the coastal rocks) ..

[Arkady _ru]

Arkady _ru, then in the purchased any harmful chemicals are present
Better bake your "chocolate prince", since you use it so much, it will be more useful.
Don't you bake bread in a bread machine anymore?

[Lelikovna]

Lelikovna, no. For the reason that it works better in the oven. The roof does not fall and the thinner dough produces a more pleasant crumb. Now I don't almost knead, I bought a Clatronic KM 3400 kneader. It kneads 350 sluggishly, 250 more briskly. In addition, 350 is prone to overheating and shutdown occurs when the plastic is already noticeably hot, in contrast to 250, in which it is just slightly warm when it is turned off (this is if you knead 350 g to smoothness by 750 g of flour; 250 to 500 g does not overheat ). But I kind of wrote about it. On the plus side, 350 has a baking size.

[Arkady _ru]

Arkady _ru, my 350 does not overheat and does not turn off t-t-t. There would be an oven, I would also bake in it, but in the absence of, I enjoy life with Supra Do you have an electric oven?

[Lelikovna]

Lelikovna, does not overheat, because you do the batch once. Electric oven with beard: Electra 1001M. The oven, unlike the stove, is quite good.

[Arkady _ru]

Arkady _ru, and you knead for several loaves at once?

[Lelikovna]

Lelikovna, I got overheated when I kneaded one loaf of white mountain until smooth. Ventilation in the 350 is worse, and for this she needs a lot of time, it’s painfully sluggish it interferes. 750g of flour needs to be kneaded more than 2 times, but on the third pass it did not start from overheating. For 250, it took about 1.5 kneading time to knead 500 g until smooth.

[Arkady _ru]

Arkady _ru, Oh ok.

oho-ho .. the topic faded, everyone became master bakers and stopped texting
Recently, a coffee grinder appeared in the house, and everything that can be ground went into the bread - millet, rice, semolina .. The caraway was ground into a powder, delicious ..
Today I ground malt + caraway seeds and coriander, there were only 100 grams of malt flour, and the bread came out brown, almost Borodino, and the taste is very similar.


And also the delayed start for the morning was tested, the bread came out decent, otherwise I was afraid that a bad shape would come out without supervision or the bun would not work ..

It's hot ... This heat forced us to return to cotton baking: the oven is old, because the kitchen is simply heated by tin, it tries very hard. Having lost the habit of koloboks, baking in the oven does not keep within such narrow limits. Therefore, I had to add flour and the dough turned out to be more than the norm. I added salt to make it rise less. Applies to both 350 and 250 models. The crumbs are not so airy, denser, but the structure is uniform. He baked in the 350th 1: 3 wheat premium and c / s on 4 proteins and fermented milk from a cow. In the 250th / s on 4 yolks and the same from the cow.
It is a pity that the milk is already sour. I was carrying 14.5 liters from Voronezh in the Coolfort 1221 refrigerator and a cooled glove compartment for 17 hours, bottles to the eyeballs, so that there was no air (this is an important condition). As a result, milk has not been curdled in the homemade caster until now, but 20 days have passed (+ 4C). It started to turn sour only after 2 weeks, but I drank everything except the last 2 liter bottle.
At work, they give us milk, casting, after all, plastics ... I made an offer to buy a cow, now I'm waiting for a response from the authorities. I have already thought of a name for her: Murka. Moo-oo-oo-oo.

this is what a double bucket looks like for burning 🔗

Nobody bought such a double bucket for the 350 Supra?

Before buying, you need to make sure that it fits. For 350 supra, the bucket landing dimensions correspond to the x / p Redmond 1904 model. I did not think about compatibility with combustion, but I doubt something. Burning is kind of closer to Rolsen. Well, or vice versa, not the point. Supras up to 350 models are replicas of Redmond, which in turn is partly a replica of Phillips. On the supra 250 from Rolsen, for example, nothing fits, and buckets from Redmond and Phillips of a certain model stand up.