ppcd
Quote: Irsha
They all bake the same way, the methods of kneading and proofing differ, any flour will do, it’s of the highest grade for sure.
and where to buy first-grade flour? I haven't seen something in stores ...
Irgata
now it is true that in 1 and 2 kg bags they sell more w / c flour, buy in wholesalers, there are bags of 10.25.50 kg, it is possible by weight.
Fantik
Yes, it's a problem to find first grade flour in small bags. I only buy the highest. How taught a citizen, so as not more than 20-30 rubles. per kilogram.
But I would not refuse to buy flour of 1 and even 2 grades. Where are these wholesalers? 25 is a lot. But 10 is real. How to store it later? On the glassed-in balcony, right in the bag, can you? Or do you need to pack and warm?
Irgata
Quote: Fantik
25 is a lot.
why? You're not going to be limited to one month of baking your own bread, are you? and 25kg is not that much for regular baking. there are wholesale shops in every city. they come with delivery.
Quote: Fantik
How to store it later?
it is in the apartment, these bags, packages are also in stores, and in store halls it is hotter than in apartments
Fantik
Quote: Irsha
why? you are not going to limit yourself to one month of baking your own bread
Irshawhy a lot? Only because of the inconvenience of storage. It is necessary to add this volume somewhere in the apartment ... But in general I will think, thanks for the raised topic.
Nelima
Hello everyone. Yesterday my husband gave me Supra -230. There's nothing really in the recipe book. Took the recipe from this site.
water room pace. - 300 ml. (replaced with milk)
olive oil - 2 tbsp. l. - replaced with vegetable
buckwheat honey - replaced 1 tbsp with Sakhal l
fine salt - 1.5 tsp
Rye flour - 150 gr - replaced with wheat flour
wheat flour - 325 gr
dry yeast 1.5 tsp - I have yeast from Prypravych.
As a result, the lump turned out to be liquid and I gradually added flour. By my standards, I added about six more tablespoons of flour, and only after that the kolob stopped sticking to the sides of the bowl. But after all the kneading, I also added a couple of spoons of flour and helped with my hands, plus I took out the hook that was kneading, put the dough in the bowl and did not touch it again. it turned out like this:
Bread maker Supra BMS-230
in the context like this:
Bread maker Supra BMS-230
used these yeast:
Bread maker Supra BMS-230
Has anyone ever tried this yeast?
Bread maker Supra BMS-230

it's too early to draw conclusions, but it tastes a little sour, as if yeast, also when it was baked, I thought I could smell yeast directly, and my husband said, I thought I would die from the delicious smell of baking.
Is it possible to bake without yeast? on yogurt sourdough for example?
Nelima
And I also didn’t like the fact that the flour still remained on the bread. although I scraped it off the sides of the bowl in the process of kneading with a silicone spatula.
The height of the bread turned out to be 7.5 cm. I think this is not enough for a bread maker. Or maybe I overdid it with flour and he was heavy on the rise? I was afraid that, on the contrary, there are a lot of liquids, since it sticks to the walls and will not rise at all ... I just don’t know where the truth is
Fantik
Nelima, I do not like Ashanovsky yeast with a yellow-green stripe.
And according to your bread - perhaps you shifted the flour. And insufficient proofing time.
Nelima
Which one is better to use? Saf moment?
Today I made the dough for pasties. Excellent soft dough turned out. stuck chebureks. In the evening I will fry for the arrival of my husband
And I'll try to bake new bread. Let's see what happens this time.
Nelima
Bread maker Supra BMS-230
Bread maker Supra BMS-230
Nelima
Quote: Fantik
And insufficient proofing time.
in this bread maker "normal mode" - 3:25. kneading, proofing and baking. this time is not enough? need to find a program with a lot of time?
Fantik
Nelima, no, if you see that something is wrong: the yeast is not working well or the dough is too heavy, then you can turn off the program and let it fit itself as long as you need it. Then turn on 12 and bake.
Fantik
Nelima, pretty pasties! And what is the recipe for the dough? Please share.
Fantik
Nelima, yeast, yes, better saf moment. With the Ashanovsky, I had a couple of punctures. Not always, no, there were good ones. But I stopped buying them ...
Nelima
Quote: Fantik
you can turn off the program, and let it fit itself
i.e. I turn off the program and does the dough in the bread maker fit on its own at room temperature? and find out how, what came up enough? excuse me for a string of questions, I'm with the test for YOU
Nelima
Quote: Fantik

Nelima, pretty pasties! And what is the recipe for the dough? Please share.
thanks for the praise. I made the dough by eye. I even make bread by eye. because if according to the recipe, then for some reason you always have to add flour from 4 to 6 tablespoons, otherwise the dough is simply smeared on the walls of the bowl. In this regard, I thought, do I need scales, if everything is so? sense in them in my opinion will not be.
the recipe is as follows:
warm water 280-300 ml
1 egg - pre-beat
teaspoon salt
how much flour will take. I got about 500 grams. I looked again so that the dough did not stick to the sides of the bowl and to my hands, I added slowly. bagel dough mode. It turned out cool. I have never had such a test manually. soft. elastic.
Sedne
Nelima, if the dough on purchased yeast is not needed, only if on leaven and home-made, if problems with the purchased ones did not go either with a bun, flour, yeast. It makes sense to buy a bread maker to arrange dances with tambourines around it, making bread with purchased yeast. Go to the Admin theme, she has everything about the bread bun and mistakes.
Nelima
Quote: Fantik
yeast, yes, better saf moment.
OK. I will take them.
Nelima
Quote: Sedne

Nelima, if the dough on purchased yeast is not needed, only if on leaven and home-made, if problems with the purchased ones did not go either with a bun, flour, yeast. It makes sense to buy a bread maker to arrange dances with tambourines around it, making bread with purchased yeast. Go to the Admin theme, she has everything about the bread bun and mistakes.
I do not even want to learn how to bake bread and make a dough with purchased yeast. this is so for a test, until the new one and I do not know how to do otherwise .. in plans to switch to the manufacture of starter cultures and bake bread with them. do you recommend a scale in this case?
Sedne
Nelima, I recommend the scales anyway, as without them? Without them, even purchased yeast will not work. And I recommend that you first learn how to bake with purchased yeast, and then just switch to sourdough.
Nelima
Quote: Sedne
It makes sense to buy a bread maker to arrange dances with tambourines around it, making bread with purchased yeast.
on the other hand, I cannot fully agree with you. yes, yeast is harmful and unnecessary. but in homemade bread, we can put ingredients that are healthy. such as milk, eggs, cottage cheese, sour cream, olive oil, honey and every year. you do not know what the bread was made from in the bakery, but you know exactly what products you put in your bakery. therefore, the tambourine is appropriate, but not 100% ..
Sedne
Nelima, Do you understand something of your own?) I did not write about the dangers of yeast, I don’t believe in it, why not? Sourdough is also yeast, actually. I wrote that there is no need to arrange dances with tambourines at a bread machine with purchased yeast, all hp are sharpened for them.
Nelima
Quote: Sedne
I don’t believe it, why don’t they need it? Sourdough is also yeast, actually.
you can only understand that you do not use commercial yeast, but use starter cultures? What is the reason for not arranging tambourines with purchased yeast, if in your opinion they are not harmful? the leaven can be made independently and then it does not contain chemical impurities. commercial yeast contains these impurities and therefore I wrote that they are harmful and unnecessary. well, whoever believes in what ...
Sedne
Nelima, I use just purchased yeast mostly, but why arrange tambourines with them, if I put it in and the stove bakes myself? I do not understand something. Where did I write that I do not use them and against them?
sazalexter
Quote: Nelima
commercial yeast contains these impurities
not all ..., wet yeast is a pure culture of flour and water in instant there is an emulsifier that is present in almost all products of meat, fish, sausages, cheeses, milk ...
Nelima
Quote: Sedne
I use just purchased yeast mostly, but why arrange tambourines with them, if I put it in and the stove bakes for myself? I do not understand something. Where did I write that I do not use them and against them?
you wrote: "to arrange dances with tambourines around her, making bread with purchased yeast."
I understood you so that you are an ardent opponent of dancing over hb, if purchased yeast is used. perhaps, why bother at all, if you still bake bread on purchased ones. (I understand your phrase "dancing with tambourines around her"!)
And if so, then I concluded that perhaps you are already a connoisseur of home-made starters and make dough and bread only on them (from the category of healthy food). what do you mean by tambourines in this case?
how difficult it all turned out
Nelima
Quote: sazalexter
wet yeast
the ones that are pressed?
sazalexter
Nelima, They are the most.
Nelima
Quote: sazalexter
They are the most.
Yes. I know about them that they do not contain.
Sedne
Nelima, yes I am an opponent of dancing with tambourines over hp, since hp is needed to make life easier and they are all sharpened for the lifting power of purchased yeast and if dances with tambourines are needed, then something is wrong, I said read the Admin topics about the bun and mistakes ...
Nelima
Quote: Sedne
read Admin topics about kolobok and errors.
read several Admin topics .... there is an idea that the flour needs to be replaced simply and see what happens. without dancing in any way, if none of the proposed recipes works. I bake according to the third recipe. I'll post what happens in an hour.
Sedne
Nelima, adding flour to water is not dancing, dancing is turning off hp and waiting for the bun to rise. When I got hp for two weeks I corrected the bun, now knowing my torment I put it on at night and don't look after it. And as I understood the scales you do not have, but they are needed. It seems to me that you poured flour in 1 bread.
Nelima
Quote: Sedne
sprinkling flour on water is not dancing, dancing is turning off hp and waiting for the bun to rise. When I got hp for two weeks I corrected the bun, now knowing my torment I put it on at night and don't look after it. And as I understood the scales you do not have, but they are needed. It seems to me that you poured flour in 1 bread.
do you have this model hb? what kind of flour do you use? no scales, I plan to buy on Saturday ...
in the first she poured, he stuck to the hands and walls of the hb, was afraid that a lot of liquid would not rise. in general, I still have to work and work on all this ...
Sedne
Nelima, no, not this one, I have a Panasonic, I bake from different flour. And every day and Makfa and another and 1 grade, I often add whole grain and flakes, rye, bran
Admin
Quote: Sedne

Nelima, yes I am an opponent of dancing with tambourines over hp, since hp is needed to make life easier and they are all sharpened for the lifting power of purchased yeast and if dances with tambourines are needed, then something is wrong, I said read the Admin topics about the bun and mistakes ...

But what if, for example, the flour is damp, absorbed a lot of liquid? This means there will be a lot of liquid in the dough and the dough will float. This means that basic knowledge and, accordingly, actions are needed to avoid problems and the bread turned out to be correct, and not with a collapsed roof and wet inside

Let's go here to learn the basics of bread:
UNDERSTANDING BREAD IN HOMEMADE BREAD
The easiest white bread made from wheat flour

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
Sedne
Admin, well, I wrote to read you, to know the basics and stop dancing with tambourines.
Nelima
Quote: Admin
accordingly, actions to avoid problems and the bread turned out to be correct, and not with a collapsed roof and wet inside
what the speech is about. without "tambourines" apparently. this is not a multicooker. threw it and forgot.
Nelima
Quote: Sedne
stop dancing with tambourines.
and who told you that I'm doing some kind of dancing there? what is this phrase in general and how should I interpret it? I am trying to understand the correctness and incorrectness of my actions in relation to my dough and baked bread. so affordable?
Nelima
Sedne,
you contradict yourself. about these dances of yours. Admin also lays out the dough from cotton and the proofing goes from her either in the oven or at room temperature. temperature. that's what I understand you and call dancing with a tambourine. Her recommendations. Admin. You give as advice ... honor yourself.so where is your truth?
Sedne
Nelima, well, I wrote you need scales, how can you follow the recipe exactly without scales? For HP, accuracy is very important, if a lot of moisture is bad, a lot of flour is bad, in the recipe according to which you made a lot of water, but there was rye flour, which needed more water, you made it from wheat, it needed less water, and then you started adding a lot of flour at once, but you need a little bit to gradually interfere, but at first I told you to read Admin, and you answered that you don't want to learn to bake with purchased yeast, but you want to learn from sourdough, but it's even more difficult with sourdough ... And you need to know those basics of a kolobok even with leaven to bake.
Fantik
Nelima, I calmly managed without weights for 4 years. I learned to bake both in the supra and in the oven. I have a plate of glasses-spoons hanging in the kitchen. I bought the scales this year. I either use it or not. It happens that my bread does not work, but these are not plumb lines ...))

I believe that bread is baked according to the mood. When on sourdough, when on dry yeast, when on pressed, when on old dough ...
It makes sense to buy a bread maker to arrange dances with tambourines around it, making bread with purchased yeast.
Sedne, are you talking about what "dances"? Disable HP and watch how it rises? I did not understand the statement. Small "dances" do happen anyway. The gingerbread man must be controlled ...
Nelima,
i.e. I turn off the program and does the dough in the bread maker fit on its own at room temperature?
there is no room, it will be warmer.
Fantik
Sedne, what "dances" are you talking about? Disable HP and watch how it rises? I did not understand the statement.
already understood. So many posts have appeared ...))
Nelima
In general, I will again refer to failure. Baked recipe by Admin.
Flour millet 450g
curd whey -200 ml. (I replaced it with potato broth)
salt 1.5 tsp
honey 1 tbsp. l.
sugar 1 tbsp. l.
oil 2 tbsp. (creamy - 1 tbsp. l., olive 1 tbsp. l.) - I replaced the creamy one with a second spoonful of olive
Applesauce 1/2 fresh apple, finely grated
saf-moment yeast - 1.5 tsp
it turned out like this:
Bread maker Supra BMS-230
Bread maker Supra BMS-230
has not cut it yet, it is cooling down.
and this time I added about four tbsp. spoons of flour gradually, well, simply because the kolob sticks and sticks to the hands and bowl in hp.
Nelima
can this flour? Makfa is the highest grade for me. maybe the hands are not from there?
Sedne
Elena, You would have filmed a bun. Is the yeast really good? Try activating yeast to test.
Fantik
Nelimaperhaps you shouldn't take rye-wheat recipes and remake them for pure wheat flour yet ...
Have you tried this one for the supra? I got 100% on the machine, that is, on 1 program.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173233.0
And not as oblique as in the recipe :)))))) Normal.

Bread maker Supra BMS-230

And this one is the best for me (not a single failure). Program 9 dough, then shaping the loaf, proofing and oven.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165815.0
You can try turning on program 12 instead of the oven.
Here is his crumb:
Bread maker Supra BMS-230

And this dough is good:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182866.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431191.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62644.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6771.0

Bread maker Supra BMS-230
Nelima
Fantik,
Thank you so much. I will read everything and try.
Fantik
Quote: Nelima
can this flour? Makfa is the highest grade for me. maybe the hands are not from there
Nelima, while I was typing the post, you have already submitted a new report.)) Maybe you shouldn't add flour? Indeed, a photo of a kolobok.
With makfa, I personally did not work out. I didn’t double-check. I found several of the same negative reviews on the forum, but also reviews in defense of Macfa. They bake on it and everything is fine. But I don't buy it yet. It will be necessary for the sake of interest to buy and try again. I know that she has several manufacturers. Maybe the quality depends on the manufacturer?
Sedne
Anastasia, with makfa, the quality probably depends on the batch.
Nelima
cut:
Bread maker Supra BMS-230
Admin thanks for the composition. Delicious bread. One question I have for him why does not arise. Cool inside. completely baked.

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