Bread maker Supra BMS-350

And how do they get up if the supra has two mixers in a bucket on the sides, and the redmond has only one in the center? I felt and twisted three HPs from Redmond, but I didn't understand how to combine them.

1904 with two stirrers. Here are 350 buckets from her:
🔗
in the online trade, these buckets are over ... the upper one seems to be suitable for 250, the lower one is absolutely compatible, but lower, since the volume is 1250. Checked.
🔗

Silence ... Has everyone sold x / n or are they eating buns?
It turned out to bake a sour white and salty. Identity white. The first didn’t get up, spat, went to bed. In the morning I saw: I got up. Well I put it in the oven. Pluck your eye out, almost like sour soda.
The second salted three times, probably, everyone was distracting, but I forgot. It went up 5 hours, if not more.
What is salty, what is very sweet, they rise for a long time and not so much. I don't bake salty ones anymore, but often sweet ones. That would be fluffy and fast, sprinkled with sugar after the first proofing, spanking a blot into a rectangle on the table with his hands. You can sprinkle a lot, but you will always have to spray with water, depending on the amount sprinkled. Then roll into a roll and into a mold.
Big fluffy gingerbread everyone!

Hello everyone! I have not come in for a long time, I have been baking bread for my own pleasure for 1.3 g, I will remind you that I, my mother, my aunt have HP supra 350, and now the sad facts

my HP works as before, the bucket cover was shaved in 4 vertical bulges, the kneaders never flew off again, that is, it was 2 times at the very beginning, there is a small "stiffness" of the bucket attachment

Mom's HP broke down in a couple of months to 1 year, for some reason it did not occur to anyone to hand her over to the service, apparently dad did not want to part with her, he fixed it right away, the bucket fastening to the stove broke, the metal was shy there, it's hard to describe, I'll take a photo and post ..... used it in a reconstructed form, and then sent it to the dacha to work, and bought the same home

aunt's HP also broke down a month before 1g, her bucket became very good. shake violently, almost unprinting, according to her, handed over to the service, the store returned the money, bought the same again
I look here puzzled with a double bucket, and today I just laid out a recipe for how to bake 2 different breads in one bucket, of course a double bucket will greatly facilitate the task and exclude "dancing with tambourines" from my recipe, but as an alternative it will go

Hello everyone. Indeed, all the experiments have quieted down ... Today I tried White Table Bread with Apple from Qween: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6744.0 ... All products were doubled, dry yeast (Saf-moment) 1.75 tsp, and 20 ml was added with water (that is, 240 ml turned out). Very super bread turned out! Everything that is written about him in the comments is true. Absolutely not crumble, no apple taste. Yes: basic mode, weight 1 kg, light crust.

promised photos

1.How was my bucket cover shy for 1.4g of constant use


2.This is how the mount in HP looks, it is clear that the metal is gradually crumbling, it can be seen that there are already small serrations on the pins in the form of an arc


3.This is how the mount in the bucket looks, it can be seen that the metal was heaved by friction against the pins in the previous photo


Mom's metal (if you see my third photo) crumbled to zero, that is, how the tip was cut off, dad somehow made metal covers, I can't take a picture anymore, because I won't go to the dacha this year anymore .. .. I remember he said that nothing could be soldered, it seems that he tied the pads to the wire ... this is such a HP, my aunt also had such a stiffness in the fasteners, but not big ...

somehow, for fun, I counted the payback of HP in my family, 6 months !!! therefore, she has been working for a long time in financial profit and improves her health

[NataliARH]

NataliARH,

therefore, she has been working for a long time in financial profit and improves her health

Why then they threw out the repair and bought a new one

and if the car breaks down, throw it out too and the new parents repaired the stove, I already wrote above in my post that no one thought that it was possible to hand it over to the service under warranty, somehow it flew out of my head ... and what, repaired and working ?! Is it bad? she works at the dacha, and the new one is the same at their home ..... by the way, my mother said that in the new one under the bucket there is metal powder from embarrassment, my aunt in the new HP also metal. powder near one attachment, apparently, 350th has such a disease, or only in Novosibirsk five HP supra350 out of five with such a disease ??? no one else has this?

and in the new one under the bucket there is metal powder from constraint, my aunt in the new HP also has metal. powder near one attachment, apparently, 350 has such a disease,

Apparently, this is an economy class HP disease.

[NataliARH]

NataliARH, excuse me, I would like to clarify how you adjusted the kneaders so that they would not fly off? I always have one flies.

[Idea]

Idea, no way, you stopped yourself, swear at them, I'm making dough och. dense, maybe that's why, at the beginning of the kneading, when it comes with small pauses, I add flour to shape the bun so that my finger practically does not push the dough

[NataliARH]

NataliARH, and when I make such an elastic dough, the bread is not spongy-friable, but dense, we don't really like it. And I will quarrel on kneaders, but for now I put one on foil.

[Idea]

Idea, that is why your bread is good, everyone cooks for themselves, we like the dense one, ate a piece and ate, and not a loaf at a time))) did you not notice when a dense kolobok flew off?

[NataliARH]

NataliARH, a very dense bun, so that my finger would not push through, I have not done for a long time, and if I did at the very beginning of the purchase, I don’t remember, but this time the bun was dense and still one fell off.

[Idea]

Idea, I do not know how to help .... my mother flew in the old one once, my aunt never once, try to remember them and swap them when they fly off again, do you have jambs on the mounts? I posted pictures above

[NataliARH]

NataliARH, I looked at your photos and my mounts - no, I have them smooth, probably too much, that's why they fly off. And in places I changed, it does not help. Apparently a manufacturer defect. Thank you for participating in the fate of my bread machine.

[The first "pancake" is not lumpy! Even the "roof" has not fallen!]

The first "pancake" is not lumpy! Even the "roof" has not fallen!

I have a Supra BMS-350 stove with two stirrers.

Turned on the "Dough" mode = promes (~ 30 minutes) + proofing (~ 1 hour 10 minutes) until the volume increases by 2-3 times.
With a spatula, I tweaked it a little while it was watery and added from a third of wheat flour that was not poured. At the end of the Kneading, I distributed it evenly over the mold and after an hour the dough rose.
Turned on the Baking (1 hour) mode. It is not baked in 1 hour, so after half an hour you can increase the baking time by pressing STOP. After 10 minutes of inactivity, the stove will AUTOMATICALLY resume operation. STOP can be repeated before the end to ensure baking.

A novice baker, I think, will be inspired by the result for further feats

Additionally, I recommend taking into account the advice of experienced bakers -
(1) dilute the salt with water so that the Teflon does not scratch,
(2) also dilute the yeast with warm water to speed up the fermentation, as it were.

The Giraffe's recipe is adapted to our model from Panasonic https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=323764.0

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? More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=175328.0

after the end of kneading, insert the PARTITION into the dough, dividing the "kolobok" into 2 parts - that is how DoubleBulki will appear.
The partition is made of non-combustible material, preferably from the same Teflon (white fluoroplastic, was used in full in old Soviet refrigerators).

[Anna Warp]

Anna Warp, repeated without problems with an excellent result for a beginner (this is the 4th baked loaf in general and the first pure wheat)!
The bun in Supra BMS-350 turned out to be huge! almost under the glass .... filled 600 g of flour.
The baked one weighed 900 g, the moisture was actively evaporating, it was seen drop by drop on the plate.

Beautiful bread! White, albeit not very useful, but, with its appearance, it pleases, and this is important

Next time you need to provide a set of spices, otherwise today I didn't even find cumin, I added a little coriander and that's it ...

[mitricz]

mitricz, CONGRATULATIONS ! I didn't get bread right away, but thanks to the advice of our bakers here, I now bake without problems, though only white with various additives (sesame, onion, potato broth, etc.) We can't eat rye, but sometimes we indulge in 50x50 wheat flour and rye.
So good luck Mitrich! The bread maker is excellent, I have never been disappointed in it.

[Idea]

Idea, I will try not to let experienced gurus down
my goal is to bake rye bread, from wheat-rye to beginnings and almost finished - very complex recipes came across.
I got satisfaction from the recipe 50x50 (Vafelka), baked 2 rolls.
I am looking for a rye recipe.

thanks for the support

Yesterday, the stove went down completely.
I put the ingredients in. I put program 3 and added 4 hours for a delayed start.
Almost after the indicated time, the stove began to click - I thought it was raising the temperature of the cold bookmark.
Soon a suspicious smell appeared, I open the lid - there the red ten is going to fry the flour that has not yet been mixed!
Essesno vyryril everything, pulled out the mold and into cold water!
Dry yeast lay on top, kefir froth ...

I do not know what will happen after this accident, but I will not repeat again with almost rye the delayed start., Except that to check the simple white mode, start

I have never risked a delayed start, so I can’t help. Excuse me.
And the oven should be checked on ordinary baked goods, you never know what nuances there may be at a delayed start.

[suggest]

In connection with the delayed start-up accident, it was necessary to check all modes according to Program 3 - French.
My durations are slightly different from those given earlier in this thread.
There is a proposal to concentrate data on the duration of the modes in one file. For today I have not found a description of the modes for our stove.
Does this make sense or am I just not aware of this reference data as a newbie?
I spread the compiled table with modes.


Notes:
-the table is compiled on the basis of messages from users of HP Supra 350
-programs 2, 3, 5 and 9 are verified by me
-suggest It is probably better to include tested modes in the Table through me, so as not to produce different tables.

mitricz, I'm also a beginner and the timing of this hp would be useful to me) so I'll wait for the continuation

Good day!
We recently bought this bread maker. There was already one at home, Moulinex. She's already in her third year. It so happened that the second was needed, but not expensive. Now there is something to compare with. We have been baking bread for the second week. While the stove pleases. And it is not expensive, about 3 thousand rubles, and it works quietly, and bakes a little faster, and the bread is the same as in mulinex. Well, I should probably still wind a little less energy, less power. And in this supra, I do not need to get out the stirrers after the last batch, as I always did in the mulinex. If you leave the stirrers there, then you can pull them out of the bread with difficulty. In the supra, I also cleaned at first, the first two times. And then I accidentally forgot and did not have time, and had to bake with mixers. I was very surprised how easy it was to take them out of the bread. Instantly jumped out with the hook!
So while Moulinex is out of work, we drive the supra. And so far only in the first, Basic mode, they baked. The only thing that is a little upsetting is that the roof of the bread is tearing a little. But Moulinex has had this often lately. We bought fresh flour, apparently I can't fit in with the proportions.
So far, this is the impression of the new supra. I read the whole topic, all 49 pages (I have been reading the site for a long time, just did not write anything) I noted something useful for myself, thank you.

[mitricz]

after the end of kneading, insert the PARTITION into the dough, dividing the "kolobok" into 2 parts - that is how DoubleBulki will appear.

mitricz, it will turn out to be the same two bread. And I would like one white, one rye, with malt, for example, an oven. Nobody found where the double form is for sale ,?

[What can be fixed so that the roof does not vomit ???]

Maybe someone will tell you something, although I've already read a lot here. But I still can't figure it out ... What can be fixed so that the roof does not vomit ???
Here is the recipe for baking bread:

flour high.grade 500gr (Starooskolskaya "The Secret of the Hostess")
rye flour 100g.
water 400g
salt 1.5 tsp
sugar 1 tbsp. l.
saf-moment yeast 3/4 tsp (normal, not old yeast)
olive oil. about 1.5 tbsp. l.
sunflower seeds two small handfuls
Herbs 1-2 tbsp. l from the set "Italian" or "Provencal".

I weigh both flour and water by email. scales. I measure salt, sugar, yeast with a spoon from the set for the bread maker. Pour oil by eye
Normal mode. I set the weight to 1500gr (3dl) for better bake. The crust is medium.

First, I added less water, 350-360 gr. Then I thought that she was tearing the roof off due to lack of water. Sugar, too, at first put less, 1 tsp. not a dining room. Honestly, I don’t like it with a tablespoon, it’s kind of sweetish.
Now I'm thinking what can add more yeast. But I am very happy with the density of this bread. If there is more yeast, then it will be very lush, loose inside. Or change the program to French, maybe there is not enough proofing time. Or maybe something with a tenom by the stove. But somehow the crack on the roof of the bread is always on one side... Maybe it somehow affects this location of the stove itself. Stands one side 10 cm from the wall. But on the other side, just bread is cracked. There seems to be no draft, the window is tightly closed, but the stove is not far from the door, it may somehow affect this.
Who had it that you would advise to change in the first place? And baked from this flour in another bread maker. There, with varying success, it also happened that the roof cracked.

[rye custard]

Delicious baked 100% rye custard according to Vanya's basic recipe (https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0).
Instead of dry sourdough, Agram used what he found - Figaro's sapore (he added a third less),
Mixed rye flour of 2 varieties equally: 1 - peeled bakery flour Tomsk and 2 - whole grain Altai (with coarse inclusions).
It seemed that there was little liquid and added 100 ml of Velvet beer to one and a half volumes of the recipe given by Vanya (750 g of flour, ....).
And so ..... the roof fell through But, the taste is excellent
Oh yes! I forgot about the most important thing - I baked on program 5 (sweet), at the end I added 30 minutes on program 12 Baking (total Baking - 1 hour 30 minutes according to the recipe) .... I reflected the research in the Table


We'll have to work on the bugs that need to be found ... we are talking about a sagging roof
hypothesis - excess fluid
and long-term proofing - rose high

[What can be fixed so that the roof does not vomit ???]

Maybe someone will tell you something, although I've already read a lot here. But I still can't figure it out ... What can be fixed so that the roof does not vomit ???

Who had it that you would advise to change in the first place? And baked from this flour in another bread maker. There, with varying success, it also happened that the roof cracked.

I periodically blows the roof off the side of the loaf, when the dough comes up a little longer, or is warmer.

I think here it is necessary to look for the reasons in the warmth and the time of rise.

true, mine like cracked, it looks out of the box,
and due to a longer fermentation, the bread becomes especially tasty, fragrant!
A special aroma appears!

I began to do with warm liquid,
stopped worrying about roof failures or demolitions,
the main thing is that the bread is special.

[agashka215]

agashka215, from the photographs you can see that the baked crust on the bread has already formed, but the yeast worked and raised the roof up.
Was there a release of gases and kneading? Add information about the baking modes, otherwise you can come up with a lot of options.
In general, the type of bread does not spoil, if the taste is excellent, then you have got the author's grade "Special"
I would not sin on the stove - the heating element is located along the walls on the mounts, the mold is in the middle - asymmetry is not expected,
heat-insulated walls of HP exclude the influence of drafts.
Could it be the excessive activity and vitality of the yeast?

[agashka215]

agashka215, from the photographs you can see that the baked crust on the bread has already formed, but the yeast worked and raised the roof up.
Was there a release of gases and kneading? Add information about the baking modes, otherwise you can come up with a lot of options.
In general, the type of bread does not spoil, if the taste is excellent, then you have got the author's grade "Special"
I would not sin on the stove - the heating element is located along the walls on the mounts, the mold is in the middle - asymmetry is not expected,
heat-insulated walls of HP exclude the influence of drafts.
Could it be the excessive activity and vitality of the yeast?

I join !!!

it is important to take into account the difference in thermal conditions
(when the house is warmer, or when the dough is warmer, the yeast raises the dough more and blows the roof off) ...

What can be fixed so that the roof does not vomit ???

Adding water, the flour-water balance is clearly disturbed, a tight bun, the roof and undermines. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=582.0

[mitricz]

mitricz, svstasya, sazalexterthanks for the advice

sazalexter, I doubt something about adding water. The gingerbread man was "on the verge", I even think, on the contrary, to reduce the water a little the next time ... 20 grams. I baked in mulinex for two years, the koloboks were even tougher, but the roof did not tear off, sometimes it just cracked a little. But it was also in Moulinex that everything is the same, food, regime, but the crust still cracked. In the supra, it has never happened so far that it does NOT crack. They baked, however, only a few loaves so far.
Now I'm thinking: maybe it's really heating now, the air in the apartment is very dry. The truth is not hot, 23 degrees. But does the external environment really affect the stove like that?

after all there should be

the mold is in the middle - asymmetry is not expected,
heat-insulated walls of HP exclude the influence of drafts.

I don't even know where to start next time, what to change. I think all the same, add a little yeast, until a full tsp. with a slide. I will remove a little sugar, not st. l and h. l. I'll put it. I'll try to close the door when it starts to bake.

In general, the type of bread does not spoil, if the taste is excellent, then you have got the author's grade "Special"

it's author's, but somehow I like flat bread more, especially since I've been baking for several years, I know what it might be.

Was there a release of gases and kneading? Add information about the baking modes, otherwise you can come up with a lot of options.

yes, the last workout was, that is, the release of gases, 30 seconds. This time I did not even open the stove at all, from the moment I put the bucket on, the program continued to the end. And before that, I opened it after the gases were released, I took out the stirrers, but this did not affect the bread at all, it was the same in structure, and with the same crack on the side it was.

In general, I will continue to experiment tomorrow, probably, in the evening, I will bake another bread. Then I will unsubscribe what I changed and what happened. I read the advice: before baking, open and grease the top with water. But somehow I want it to be "loaded-controlled kolobok-turned on-got", to intervene at a minimum.

The mode I have on the program "Normal, 3lb (1500gr), medium":

Total time 3h10min
2 minutes pulsating kneading. (3.10-3.08)
8 minutes regular (3.08-3.00)
20 minutes pause for proofing (3.00-2.40)
15 minutes second batch (2.40-2.25)
(at 2.30 the display beeps for adding nuts, raisins, etc.)
20 minutes + 30 sec pause for the second proofing (2.25-2.05.30 sec)
30 sec mixing for gas outlet (2.05.30-2.06)
49 minutes pause for the last proofing (2.06-1.05)
1 hour 5 minutes baking (1.05-00.00)

mitricz, You can add to the plate. And then I saw a little higher Lelikovna, Reply # 831 18 March 2014, 21:07 tsiferki about the Basic baking mode are a little not accurately written.
This is not right
Lelikovna, Reply # 831 on 18 March 2014, 21:07

and 1.05 for the last proofing and baking.

1.05 is for baking only.

And if the weight in the Main mode is taken not 3lb, but the minimum, 2lb, i.e. 1000gr, then everything will turn out the same in time and numbers, only
total time 3.00
baking time 55 minutes, last proofing hour (60 minutes).
Well, of course, other numbers will be shown on the display:

Mode "Normal, 2lb (1000gr), medium":

Total time 3h00min
2 minutes pulsating kneading. (3.00-2.58)
8 minutes regular (2.58-2.50)
20 minutes pause for proofing (2.50-2.30)
15 minutes second batch (2.30-2.15)
(at 2.20 on the display beeps for adding nuts, raisins, etc.)
20 minutes pause for the second proofing (2.15-1.55)
10 sec mixing for gas release
60 minutes pause for the last proofing (1.55-0.55)
55 minutes baking (1.05-00.00)

mode for 1250 grams (25lb) it is already clear that there will be baking for an hour, the last proofing is 55 minutes.

[agashka215]

agashka215For 600 g of flour, I usually put 1.5 tsp - 2.1 / 4 saf yeast or the like, depending on the type of flour and bread recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2972.0
and for 400 gr of white flour in / with 250 ml of water

[agashka215]

agashka215, You also have seeds and herbs with salt, and generally heavy yeast bread for at least 1.5 hours. l need.

[sazalexter]

sazalexter, no, no, herbs are definitely without salt. There is a set "Italian", you can probably link here:
🔗
And that the seeds are there, yes, they can somehow influence. I don't know how much weight I put, a couple of handfuls. I'll try to increase yeast first

[agashka215]

agashka215 You will succeed

[sazalexter]

sazalexter, of course, fixed

[agashka215]

agashka215, pour yeast into liquid or flour? I also think that add up to 1 tsp of yeast, and also by the look of the bread it seems to me that the flour is not good enough, the crust does not pull on the top grade, it is either damp or old, buy a small bag of other flour for comparison, I immediately see the quality on my bread I define flour

I support, I also think so, the flour shook.

[NataliARH]

NataliARH, I sprinkle the yeast on the flour, mix it slightly in a cup, and then the flour into a bucket, where salt, sugar, water, oil grows. I never put the stove on the timer, there is no need, I start the program right away.

don't scare me about flour, we bought a lot of it, for the whole winter ... The crumb itself seems to be normal, and it looks and tastes, only I really don't like the cracked crust. Not pretty ... I also added a little rye flour, maybe that's why the crust looks so old.
There is a little different flour, "Tsar" of Chelyabinsk, I bought 6 kg in September, I have not yet used it. I'll try later, if nothing works out with the addition of yeast, and with the door closed (it is possible that there is a small draft).

about flour, I can only add that it is frozen. That is, it was bought in the fall and displayed on the balcony. We already had frosts and still have. I bring home a 2 kg sachet in advance, it usually takes two or three days before I start using it. But I've been storing flour for the third winter. Only the last years were Uvelka and the Tsar stored, this time this Starooskolskaya "stocked up", the first time I see it at all. But in the fall I tried to bake from it in mulinex, the bread turned out to be normal.
So I don’t understand the reason. Maybe the air in the apartment is dry, somehow it affects the oven, maybe there is still something missing in the dough. I will continue to understand what is the matter.

[agashka215]

agashka215, well, from another flour 1 in 1 in composition, bake as a laid out recipe and do not forget to show the photo! it's just that in our country house when the flour costs a long time (a month or two in the summer, the bread will look like this and not from the highest, but from the first grade!)

freezing the flour (for me) did not affect, I somehow specially put several bags in the freezer for a couple of days, the bread did not change

[NataliARH]

NataliARH, no need to sin on air in the apartment, this has nothing to do with it, try not to open the HP during the process (when baking), and still experiment with flour.

[Idea]

Idea, Idochka, I didn’t say a word about the air))) I’m only about yeast and that the flour was old / was already initially heavy / damp, but not because of the air in the apartment, but when buying, at the dacha we have flour from temperature changes during the day and at night it becomes bad (even though summer and even so, the brick cottage is always so cool)

[agashka215]

agashka215, entered in the Table your clarifying results!

!!
who knows how to insert a Table into a Message by means of Editing?
There is such an item Insert table
even row columns ..... But, I don't understand how to use.
The drawing of the Table in the jeep cannot be improved - Forum AutoFormat works ... only delt into large parts ...

[NataliARH]

NataliARH, Natochka, I'm not talking about air, but about cold, drafts. At first my roof also "vomited" due to excess yeast and stagnation, then I did not open the lid after all the mixes and things got better, and sometimes I even cover the HP with a thin towel. Good luck to you. But check the flour.I had such ugly bread coming out of old flour, the girls remember, I put up pictures, I was even ashamed to look at them. I'm waiting for your good bread.

At first my roof also "vomited" due to excess yeast and stagnation

the girls decided to add yeast ... and you say to subtract ... or, in the female tradition, should you do the opposite?
(Secretly ... I support your position = Decrease yeast)

PS: who knows how to delete pictures from the gallery?
many erroneous

Konstantin, I said what I had, but I have to decide for myself, my roof "tore" because of powerful yeast, stagnation and poor quality flour.