Bread maker Supra BMS-230

With makfa, I personally did not work out.

What flour do you use now?

[Elena]

Elena, have you checked the yeast activity?

[Fantik]

FantikTry Tverskaya "Extra" you won't go wrong

cut:

Admin thanks for the composition. Delicious bread. One question I have for him why does not arise. Cool inside. completely baked.

And what is the composition of my bread? Give the link to see the recipe

And what is the composition of my bread? Give the link to see the recipe

Oh. the link is only in the phone. I run with him from the room to the kitchen.
this is "Basics of kneading and baking bread", then the topic: "Gingerbread man made of wheat flour (master class).

by the way. today I opened a new pack of saf-moment yeast. but how to store it open? on a clothespin? at room temperature? or doesn't it matter?

[Admin]

Admin,
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49808.0

but how to store it open? on a clothespin?

On a paper clip and on a shelf chill with eggs

and chill on the shelf

in the fridge all the same?

[Admin]

Admin,
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49808.0

I keep a new pack of yeast in the refrigerator. Just fasten with a clothespin and on the refrigerator door.

My bread recipe:
Wheat flour - 450 grams
Curd whey - 200 ml.
Salt - 1.5 tsp
Sugar - 1 tbsp. l
Honey - 1st tbsp. l
Oil - 2 tbsp. l. (butter 1 tbsp. l, olive oil 1 tbsp. l)
Applesauce - 1/2 fresh apple on a fine grater.
Yeast SAF-moment - 1.5 tsp.

The recipe is verified, the bread is good. The composition contains curd whey, applesauce, which have a very beneficial effect on bread dough for its rise.
You need to pay attention to the size-volume of the bucket, their size should correspond to the volume of the flour dough. I have the optimal amount of flour 400-500 grams of flour and the bread is normal size. If you put a little dough on a large bucket, it will blur along the bottom and the bread will turn out to be low.
Check yeast quality How to test and activate yeast?

The dough should always be made soft (but not liquid), steep dough interferes with the full rise of the dough, the bread will turn out to be dense.

Help section CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Contains curd whey

I replaced it with potato broth ...
I'll check the yeast work tomorrow. Thank you.

I replaced it with potato broth ...
I'll check the yeast work tomorrow. Thank you.

Boiled potatoes and broth also give excellent results.

So either I don't need to climb there. Strictly taste according to the recipe and do not add flour, no matter how sticky the bun is. Or change the flour. Or what's wrong with the yeast.

[Admin]

Admin,
Do you use a scale?

There is also a thought that perhaps you should always use the dough function, and at the end of it, just turn on the baking function. I will try. Thank you all for your advice and help.

[Fantik]

Fantik,
The first link of the recipe you gave. There is ghee, can you replace it with olive, butter or vegetable oil? I have no ghee

program dough 9, then shaping the loaf, proofing and oven.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165815.0
You can try turning on program 12 instead of the oven.

Is bagel dough not suitable? Only one and a half hours have function 9 dough. It's enough? Or just after this time, leave the dough in HP for another hour and then turn on functions 12?

[Admin]

Admin,
Do you use a scale?

When, how, and depending on what For bread, it is quite possible to use cups The amount of flour and other ingredients for making bread of various sizes

And knowing the principle of dough preparation, the flour-liquid balance "flour in water" can easily do without scales. And here's a prime example of this:

Moulinex OW-500230. White bread "By eye". (Morozik)



Try to read the Manual and understand the principle. This takes time, sit down and carefully read and try to understand what is written there for you.

[one proofing]

There is also a thought that perhaps you should always use the dough function, and at the end of it, just turn on the baking function. I will try. Thank you all for your advice and help.

This is the case if bread is only needed one proofing dough For ordinary wheat dough, you need two proofers of the dough, so you need to use the Basic mode program.

[Admin]

Admin,
And if after the end of the program the dough, leave the bun in HP for another hour and only then turn on the baking function? In normal mode, my hp has three lifts.

Try to read the Manual and understand the principle.

I read everything gradually ..

now the apartment seems to be dry. I turn on the humidifier. humidity in Primorye is always high, with the exception of the heating season, when the apartment is dry and hot. do I need to take this into account? or does humidity not affect the dough, flour, bun? and by the way, yesterday when we had already eaten the bread, I began to remove it from the glass board and moisture from the bread remained on it, and the bread itself was dry inside .. so damn how many things, try to figure it out

[argo]

argo,
I use this function for dumplings, dumplings, pasties dough.

And I just realized that I don't see a mode for sweet baked goods, cupcakes and so on, even if there are sweet baked goods in the description for this hp on the store's website. What program can I use to bake a cupcake? Has anyone tried it?

Hello. So I bought a model like this. I read the instructions, or else. I am either, or the instruction is stupid. It is not written in what order to load products. Please help me, tomorrow I'm going to try French.
And then the dough for the whites. Please write, when I just cook the dough in HP, I put all the products, as I usually use in the recipe, or do I also need to follow some sequence? I really look forward to your help

[Nelima]

What flour do you use now?

Nelima Specifically now, this one:

Nekrasovskaya is 1 grade.
Before that, there was Ashanovskaya with a yellow-green stripe. Before that "Alekseevskaya". Sokolnicheskaya, "French thing", Lukhovitskaya. You probably don't have those. These are all local ...

Fantik, Try Tverskaya "Extra" you won't go wrong

sazalexter, I did not come across. But I will keep in mind. Thank you.

by the way. today I opened a new pack of saf-moment yeast. but how to store it open? on a clothespin? at room temperature? or doesn't it matter?

I keep both closed and open in the refrigerator.

Try strictly according to the recipe and do not add flour, no matter how sticky the bun is. Or change the flour. Or what's wrong with the yeast.

The gingerbread man at the beginning of the batch in HP is often sticky. Then it becomes soft and stops sticking.

Fantik,
The first link of the recipe you gave. There is ghee, can you replace it with olive, butter or vegetable oil? I have no ghee

Nelima, can be replaced with creamy.

Is bagel dough not suitable? Only one and a half hours have function 9 dough. It's enough? Or just after this time, leave the dough in HP for another hour and then turn on the functions 12?

I didn't go into detail. I thought, and so it is clear.
Writing:
Turn on program 9 - it is an hour and a half. At the end of the program, take out the dough on a floured table, knead, bend the edges, form a flat ball))) (geometry is crying for me). ABOUT! Flatbread. Roll it out to a thickness ... someone like me 2 cm.Sometimes 1cm. Form a loaf (if baked in a HP bucket, then a loaf).
Here it is shown how to form a loaf. You can also have a loaf.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430465.0

Remove the stirrer from the HP bucket. Wash, dry, grease the bucket. Put the workpiece in the bucket. And in the switched off HP until the workpiece is increased by 1.5 times. Then turn on mode 12. When finished, you can check the temperature inside the bread with a probe. If it is not enough, turn on the 12th for a while.

I began to remove it from the glass board and moisture from the bread remained on it, and the bread itself was dry inside ..

Perhaps the bread was cooling on a glass board? It should be on a lattice or wooden board.

And I just realized that I don't see a mode for sweet pastries, cupcakes, and so on, even if there are sweet pastries in the description for this hp on the store's website. What program can I use to bake a cupcake? Has anyone tried it?

I, and more than once. It is most convenient for me to mix the cake dough with a mixer and pour it into the HP. Mode 12. Very often for a cake, you have to turn on mode 12 again - for 10-15-30 minutes.

[ppcd]

ppcd, in this HP, first liquid, then salt-sugar, then flour, then yeast (if they are dry).

[ppcd]

ppcd, in this HP, first liquid, then salt-sugar, then flour, then yeast (if they are dry).

Thank you, I didn’t understand this instruction or what
There is not even a picture of what the device consists of, for me it is not indistinct, for example, what is text-strong wao

And if I make a tempto for the whites. I add, like meey in my recipe, the number of products, only in the sequence as you wrote?
For typos. Sorry

[instant]

then yeast (if dry).

yeast not into liquid = prerequisite for Fast dry instant yeast for Dry active yeast initial dissolution is desirable for activation, i.e. yeast into liquid.

🔗 very laconic

and the model of the bread machine does not determine the way of laying the yeast, it depends only on the type of yeast itself.But since xn is an aggregate that independently creates bread, then the use of instant yeast is desirablethat do not require preliminary activation, like dried and pressed, instant ones immediately start working when they get into the liquid, so they recommend instructions for sprinkling them on flour.

[ppcd]

ppcd, strange. I have a good black and white instruction book and a color recipe book for this hp ...

[Irsha]

Irsha, but on these it is never written that they are instant or active. Sprinkle on flour. And everything's good. I mainly bake with these.

Dachshund ... I bought a scale. I bought another flour. I sent everything to HP according to the first Fantik recipe. Immediately! Excellent kolobok formation was seen. I didn't add a single gram of flour. Strictly prescription. For some reason, I'm sure it was the flour. Maybe there is a lot of moisture in the makfa. By the way, here they advised extra flour. Anything is just not extra. Now it will be baked, I will post a photo and see what happens. We wait.

Sprinkle on flour.

I also sprinkle it on the flour from above into the groove.

Before that "Alekseevskaya". Sokolnicheskaya, "French thing", Lukhovitskaya. You probably don't have such. These are all local ...

I have not met any of the above. Thank you. I will try different varieties from what we have. I didn’t pay attention before. And today any flour you want has entered the store, and rice, and buckwheat, and corn and all sorts of varieties and the first and second ...

did not paint in detail. I thought, and so it is clear.
Writing:

Oh. Sorry I had to write everything. Detail is good. Just for beginners dummies.

[Irsha]

Irsha, but on these it is never written that they are instant or active. Sprinkle on flour. And everything's good. I mainly bake with these.

These are high-speed, do you use the translation table for active ones? Or if the recipe contains only yeast, then put both those and those equally?

I baked French for 500 grams, the crust is medium, next time I'll put it in a dark one, otherwise it's pale. It cools down, you won't look at the crumb, but according to my feelings, if I would add less flour to the red knead, then I would add less flour, otherwise it seemed to me rather dense.

Chic has risen! Slightly above the bowl has already climbed. The main thing is not to fall during or after baking. One more hour.

baked French into 500

Show a photo of bread?

The roof collapsed completely. Fell down about seven centimeters, if not more. There are 30 minutes left until the end of the program.

[Fantik]

Fantik,
According to the first recipe, the roof did not fall off in your bread? I've read Admin's tutorials on roof dropping and one of the possible reasons is a lot of yeast. I also thought 8g is not a lot?

Photo tomorrow. The computer is busy with our dad.

[need to]

on these it is never written that they are instant or active. Sprinkle on flour. And everything's good.

Instant from just dry active ones can be distinguished by their appearance = instant ones like very small thin sticks, just dried small balls, for some reason our manufacturers, but rather packers, do not always write instant on the packaging (they themselves, they don't know the difference). Yes, any yeast can be poured over the flour, although put pressed, they will disperse in the dough when kneading. But instant need to sprinkle on flour, but just dry can and on and on the flour.

The roof collapsed completely.

so I do not use kneading programs in my supra, because my supra overheats during proofing, the rise is fast, good, in the middle of baking the roof falls off, the dough is sour.

As I thought, when the French first peula, for me a lot of torment. cut some kind of damp,
Throw, pzht, link to bread, which turns out like a baguette
Whitening dough. It left everything done. Already beginning to rise, and. I accidentally pressed a button. The tart, the spatula hummed, I stopped the process, but the dough fell off and then rose badly. apparently, it affected? Don't you ever need to turn on the dough a second time?

Chic has risen! Slightly above the bowl has already climbed. The main thing is not to fall during or after baking. One more hour.

so I wanted to say that it will fall. Such a rise should not be allowed. Probably, HP itself is in a warm place?
It happened to me too that the roof fell. But on what recipes, in what conditions, I do not remember.

These are high-speed, do you use the translation table for active ones? Or if the recipe contains only yeast, then put both those and those equally?

I've been putting yeast on my eye for a long time. Teaspoons. If pressed, I cut off the pack by eye ... I translate Dry to pressed - 1: 3.

so I wanted to say that it will fall. Such a rise should not be allowed. Probably, HP itself is in a warm place?
It happened to me, too, that the roof fell. But on what recipes, in what conditions, I no longer remember.

They are drowning. The apartment is stuffy. But if I open the window won't it get worse? It will not work through a draft, the apartment is straight, the windows face only one side, and it will become cooler, but is it possible? If the roof starts to rise so much, can you just open the lid in HP, in order to ventilate and let cool air in there? Something I'm in complete confusion, guys.

is a bun. you can see everything at once and did not stick to hands
- this dough is on the rise, but it was even higher, I photographed a little later
- here you can already see how the roof completely went down
- this turned out in the end
- photo above
- it was already cut and cut right away, my husband was hungry, so they crushed it and in the end I did not understand what he really was inside. there was a feeling that it was a little wet, or something .. or just because it was cut right away.

so I do not use kneading programs in my supra, because my supra overheats during proofing, the rise is fast, good, in the middle of baking the roof falls off, the dough is sour.

then I have a question. why is she even needed ... hn ??

[smart]

why is she even needed ... hn ??

1. For me, HP is a good replacement for a large oven in an old gas. on the stove, especially since they were alone with my husband, the children left, baking on a large baking sheet is not needed. The kitchen is small, and the hp is a rather compact machine that kneads the dough - all in one small bucket = a table without flour, hands too, you can put it in any free place, kneads perfectly, bakes well. I've been baking all my own life, so especially smart I don't need a machine, I have enough experience, and the Internet now contributes to its even faster accumulation, here on our forum - advice from Tanya-Admin - very valuable, Tanya did a great job both in collecting information and in transferring her own experience. And so for me the main thing in buying hp was the appearance inexpensive and not very smart models, I do not need a programmed proofing of the dough, I often bake in dough, the flour is different, yeast is also better or worse, what is already in stores, Panasonic owners have problems with baking too. If there is no experience in manual kneading, it is difficult with a machine. 5. HP not only bread can bake, this is a saucepan with a heating and a lid, I bake excellent meat bread in it, again a lot of gas. do not drive the oven, before, when the children lived with us, and meat of this kind in baboutWe made a larger volume, now the volume of the bucket is enough. Chicken can be fried, with or without potatoes, just meat. 6. And I don't use in his supra kneading programs - it overheats during proofing, the rise is fast, good, in the middle of baking the roof falls off, the dough is sour. This was not the case in Mystery 1203. 7. I bought the supra just because. that there was an action, the model was not important to me, it performs the functions I need. It breaks down - not as sorry as a car for 7-10,000 rubles. 8. Kneading dumplings dough xp - knead with your hands - you have to try. Although she has been making dough on dumplings all my family life on a food processor, my old Japanese man is empty resting, he chops vegetables for me and chops them well when preparing, and let the Chinese do the hard work