Bread maker Supra BMS-230

Tell me if I put the dough program for the droje one ta. the dough has time to rise once only. Then turn on the dough program again or what?

In the supra, the dough is kneaded once. Why do you need dough - for subsequent baking in HP? Or will you then take it out and cook it somehow differently? Yes, you can restart the kneading program. It will be kneaded again for half an hour and will be diluted for an hour with one stirring.

In the supra, the dough is kneaded once. Why do you need dough - for subsequent baking in HP? Or will you then take it out and cook it somehow differently? Yes, you can restart the kneading program. It will be kneaded again for half an hour and will be diluted for an hour with one stirring.

Well, for example, I want a dough for whitewash or pies. Dough program. Did it rise once, then pull it out and shape the pies? give and rise once with the filling? And in duzovka?

- 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.

The photo shows that the bread is wet inside, wet and you can see that they cut it hot

The bread is never sliced ​​hot, it is not ready yet and the final baking processes are still in progress. The bread can be consumed and is ready when it cools down and reaches room temperature.

Adjust the flour-liquid balance, bun! Take another look at the wheat dough, how to make it.
In the photo, the dough is a little liquid, trying to spread out along the bottom (if you leave it to lie down for a bit). You need to add a little flour when kneading. Gingerbread man - he is a gingerbread man to be elastically round and keep its shape.

Use this table while The amount of flour and other ingredients for making bread of various sizes and adjust the flour-liquid after the fact.

Well, for example, I want a dough for whitewash or pies. Dough program. Did it rise once, then pull it out and shape the pies? give and rise once with the filling? And in duzovka?

Yes, so!

oh, Tanya has already answered.

Today I baked according to the second recipe from Fantik. dough mode, then baking. Yes, I also changed the yeast. And by the way, today I found extra flour. Only she is Tula, not Tverskaya. I haven't baked it yet. I'll post a photo of the bread later. I will attribute this pastry to the first more or less successful. Inside, dry, not sour, rose in moderation, the roof cracked, but did not collapse. Hence the question for Admin. Tatyana, where to read about the need for double proofing of bread dough? Today I realized that the second one is not needed ...

[where to read]

Hence the question for Admin. Tatyana, where to read about the need for double proofing of bread dough? Today I realized that it seems like the second is not needed....

In books on baking technology - there are such

And on our website you can read here UNDERSTANDING BREAD IN HOMEMADE BREAD here you will find many answers to your questions.
And it depends on what taste and consistency of bread you need Bake in different amounts of proofing and compare.

Try to pay close attention to all the links I give.

Try to be attentive to all the links I give

I read everything, gradually. A lot of information will not immediately give a high-quality result. Plus, you need to try what you read in practice. Therefore, if the next question is, it's not because you are too lazy to read, but you want a lightning-fast answer, but because you just don't know where to go. Anyway, thanks for your participation and your support.

So a photo of bread baked in the morning. Function 9 - dough then function 12 - baking:
- ready
- view from above
- in the context of already cooled
there is no photo of the bun. I was offended in the morning at everything and everyone and did not want to photograph anything, fearing to jinx it. went and went to bed with the child
yeast changed. already wrote. then I'll post what photos. and there was also a small discrepancy. the dough program is over and when choosing program 12 baking, I accidentally clicked on the first one. the kneading began and all the dough that was raised by the program number 9 dropped under the influence of the kneading twist. I swore. put the dough on a plate. washed the hp bowl, removed the stirrer, greased the bowl with oil, put the dough there again without applying any effort to its shape. and left there to lie down for another 10 minutes at most (thus imitating the second proofing). then I decided what would happen and turned on the 12th program. all.

[Irsha]

Instant from just dry active can be distinguished in appearance = instant as very small thin sticks, just dried small balls, for some reason our manufacturers, but rather packers, do not always write instant on the packaging

Irsha , Thank you!!

[Nelima]

and left there to lie down for another 10 minutes at most (thus imitating the second proofing

Nelima, You did everything right! Besides what I have quoted. The second proofing is not 10 minutes !!! No way! It is up to an increase in the workpiece by 1.5 times !!!!!! You would have succeeded if you had just waited. And so the crumb is dense, did not have time to rise.

I bake the usual for 500 I can't get enough
Question about the future, I bought a ready-made mixture for Borodinsky bread, on which program in the supra to knead and bake Borodinsky?
Thank you very much, can anyone have a link to the recipe? It's expensive to buy a ready-made mixture

[Nelima]

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.

Nelima, no, don't do that. Is there a glazed balcony? You can try to put it there temporarily, for an experiment :)))

[ppcd]

Can anyone have a link to the recipe? It's expensive to buy a ready-made mixture

ppcd, is.)))))))) There are many of them on the forum. Search for "borodinsky"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372599.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385982.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167727.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0

[Irsha]

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

I use. Irsha, I have had it several times as you describe. But it was in the first year. Supra is my fifth year. This does not happen now. Perhaps it is the correct density of the kolobok? If it is soft, but dense, and not a drop of excess water, then the bread will not outgrow or fall off during baking? And the amount of yeast. If CP overheats and the bread outgrows, then it is necessary to reduce them. It is so? And the problem will be solved ...

[ppcd]

ppcd, is.)))))))) There are many of them on the forum. Search for "borodinsky"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372599.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=385982.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167727.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0

Thank you very much, and in our hp on which program to knead and bake these recipes

[malfunction of my hp]

If HP overheats

then it is a little wrong, not quite right, when I understood this malfunction of my hp, then I stopped pouring bread, I can easily start a dough in the oven, it will ferment, knead what kind of dough I need on the * dough * program, off, let it distance, turn it on again by 5, knead it, off, let it distance, and so on 2 times -3, then give the final proofing and put on baking. I have this hp instead of hands for kneading and for baking. If you need a dough for baking not bread, the * dough * program will do quite well, for Nikkumans, for example, the HP dough is excellent.

and in our hp on which program to knead and bake these recipes

ppcd, these are rather complex recipes, bake simple wheat bread on ordinary flour of the highest or first grade. And what is your name?

[malfunction of my hp]

then it is a little wrong, not quite right, when I understood this malfunction of my hp, then I stopped pouring bread, I can easily start a dough in the oven, it will ferment, knead what kind of dough I need on the * dough * program, off, let it distance, turn it on again by 5, knead it, off, let it distance, and so on 2 times -3, then give the final proofing and put on baking. I have this hp instead of hands for kneading and for baking. If you need a dough for baking not bread, the * dough * program will do quite well, for Nikkumans, for example, the HP dough is excellent.ppcd, these are rather complex recipes, bake simple wheat bread on ordinary flour of the highest or first grade. And what is your name?

My name is Lilia, but still on which program to bake Borodino bread

Lilia, it will be ok on the main one, but you have experience of mixing not for hp? and rye flour does not like long kneading, the bread is heavy then it turns out, it is better to knead rye bread by hand, and you can bake it in the oven in the oven.

My name is Lily, but still on which program to bake Borodino bread

it might be better to read the theory of this bread first. Several recipes. And then decide for yourself - on which or which programs.
I don't bake it in HP ...

Lilia, on the main one it will be fine, but you have experience of mixing not for hp? and rye flour does not like a long kneading, the bread is heavy then it turns out, it is better to knead rye bread by hand, and you can bake it in the oven as well.

Yes, I have, so it is a little difficult for me to adapt, what kind of bun, I would have done it differently to the touch, I never baked Borodinsky

Yes, I have, therefore

do not bother yourself with a little head = xn only a machine, that's how you would do it with your hands, and xp works approximately, kneads = hands, proofing = like in a basin, kneaded the dough a little = xn the same, and again proofing, kneading, then baking.

Borodinsky never baked

oh well .. rye bread is more convenient to manually knead, the dough is sticky, heavy, there is no special program for rye bread, and whoever has it, they also toil, do not mess with their hands, but bakes and in hp.

I got it
Here's my regular 500 gram bread
The roof didn't come up like the first time with the French
Is it a yeast problem, or because the bread is 500 grams small? I liked the regular one better than the French one.
I put the crust dark, is it so light for everyone?

good bread, if only it was porous inside and did not crumble. but flour has recently been having problems, additives are stuffed into it - both clarifiers and improvers ...

Is it a yeast problem, or because the bread is 500 grams small?

If the loaf is small, and, accordingly, the amount of flour during kneading, and the bottom area of ​​the bucket is large, then the finished bread will turn out to be small and low, since the dough spreads along the bottom of the bucket when proofing.

It is necessary to correlate the amount of flour and the weight of the finished bread with how much a bucket of x / oven can optimally take.
Optimal for a regular (not enlarged bucket) 400-500 grams of flour, which will make about 650-750 grams of finished bread.

You did everything right! Besides what I have quoted. The second proofing is not 10 minutes !!! No way! It is up to an increase in the workpiece by 1.5 times !!!!!!

yes, I was in a hurry. I will repeat later. let's compare the result.

Is there a glazed balcony? You can try to put it there temporarily, for an experiment :)))

there is. there are no outlets. and the cold is doggy there. winter has come))) I'd rather open the window in the kitchen wide open for the experiment))

I worked on the mistakes according to the second Fantik recipe and it turned out to be quite a tall loaf.
At the exit, after cooling down, I weighed it. 501 grams. I also did everything according to the recipe, did not add anything. Mode 9 dough, after an hour and a half she took out the floured dough on a saucer, washed the bowl, wiped it, greased it with butter, kneaded the dough a little with my hands, put it in the bowl and put it back in xn for 1 hour. No mode. Just under a closed lid. Yes, and it happened about 1.5 times, it went up, maybe a little more. And I turned on the Baking function.
We will cut the bread in the evening. I'm spreading the loaf itself for now.

- the top is in waves, but I did not make any effort to shape it
What do you think?

I really liked the Admin recipe. I left a link here. I want him the same. Tall and pleasant to look at. Delicious bread. I will try.

I also want to make sausage dough. Can anyone have a proven recipe? There are many on the site, I don't know what to choose from ...

[Lena]

Lena, collect all your thoughts in a bunch, and write them all at once in one post!
You do not need to post every minute, this is not welcome on the forum, you do not need to type the number of messages in this way until the Admin makes a personal comment.

And it is more convenient to read you when you can see all the information at once, and not one line-drop every minute.

[Admin]

Admin,
Oh how! I didn't know these rules. It's a habit. I write like that everywhere and everywhere. Give a link to the rules of the forum, I will study and take note, if such is spelled out there.

[Chef]

You are welcome Forum rules and recipes

Chef constantly writes about it on the forum, and we know it

[Admin]

Admin,
The clarity is complete. Thank you.

Hello. please tell me if I put yeast dough to knead on the dough program and leave. Will the program switch to heating at the end? Or not? It will not be destructive for yeast dough, it will not have a heating thread, what kind of thread are you at?
I wonder, because in my slow cooker, yoghurt becomes 40 degrees, and then it disappears. In heating for 70

The program will end and the stove will turn off completely. There will be no temperature, x / p is disabled.
Since the dough is yeast, it will begin to rise up and if you do not take measures, it will float out This program provides for the preparation of the dough, then to cut the dough and put it in the oven for baking, for example.

Good day!
Today I made dough on dumplings. Bagel dough mode. there and left him until the end of the program. But there was no need to do this, since it was a little windy.
Dough: 200 ml of potato broth (I did not notice the difference on pasties then from water)
1 egg
400 g of flour makfa + 20 g poured into the bowl when kneading.
1h l. salt.
the dough turned out to be soft, elastic. The same as then for pasties. I exhibited a photo. Here's the exact recipe. Someone asked.
I plan to make a raisin cupcake in the evening. An answer is needed from at least one of the participants so that I can write a new message with my photos and many letters, otherwise the moderators will again be unhappy. write guys.
This is the number of dumplings obtained from the above recipe for the dough.

Baked a cupcake according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=372510.0
It was not possible to photograph. They ate it. It turned out delicious, but next time I will add less sugar, too cloying came out also with raisins. The dough was interfering with hp. The flour was poured gradually as prescribed in the recipe, the stirrer was not removed afterwards, I just immediately turned on the baking function, and at the end I turned on the same function for another 15 minutes. Delicious!

[Nelima]

NelimaThanks for the dough recipe. I asked that. Nice dumplings turned out!

An interesting recipe for cupcake. I'll save it too. Is it crumbly? Not rubber?

I just immediately turned on the baking function, at the end I turned on the same function for another 15 minutes. Delicious!

Well done! Congratulations on your first HP Cupcake!

I like this recipe for velvety and crumbly:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310147.0 I knead with my hands or with a mixer, bake in every way, including in the HP. Yummy for my taste.

[Fantik]

Fantik,
Thanks for the praise, Nastya!
Here is a photo of a cupcake, or rather its remains:
As for rubber, I won't say that it is rubber, but if I added a little more flour, it would definitely become rubber. I went around in circles to put it - not to put it. In the end, I resisted. I really liked it, only a lot of sugar, I wrote in the trail. times you need a little less. This is not for everybody. Thanks for the recipe, I'll bake yours too - I'll compare.
Today I baked according to the recipe from here:


The roof did not fall this time. I was afraid that it was a wrong calculation. But it seems to have worked out. She did not throw sesame seeds, fearing that I would ruin everything (the roof would fall or something). But I would really like to sprinkle as in the recipe.Question: how to do this in our hp, in French mode?
And further. I opened the window. The kitchen was cool. I'll take a photo in the section and post it later.

Nastya, can you tell me the dough for pies (not sweet) and for pizza?

My name is Lily, but still on which program to bake Borodino bread

"No, and I don't need to. She bakes rye on program 1 (regular bread) wonderfully. Checked."
See this Viki post on the first page of this thread. If there are those who have believed, then you should probably believe it. I'll check for a week.

[Elena]

Elena, in my opinion, a gorgeous bread turned out! It seems to me that you can sprinkle sesame seeds when HP kneads and starts to upset, but the bread has not risen yet. This is not to open later hp with already raised bread, especially when the window is open.
Pizza ... I tried several recipes, including the recipe book for supra. You have? He's a good recipe.
But I stopped here, now I only bake on it, only yeast 1 st. l put (in the recipe for exorbitant yeast): https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169993.0

Ps. And I like this pie: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45301.0

Nastya, such a cake is made from a number of ingredients according to the Stolichny cake recipe. This time it turned out lower and set the baking time to 1:25. And I put less sugar by ten grams. And it seemed to me a bit damp inside. What could be wrong? Strange
- view from above

And yesterday I baked pizza.

The test recipe will insert the link later.
And thanks a lot for the links to the pastry and pizza dough. I will try
Yes, I have a recipe book. Tomorrow, will I take off your photo or not? Did you also make pizza from the recipe book?

[Lena]

Lena, yes, this cupcake is lower. I don’t know what could be wrong. I myself have such riddles ...
The pizza gingerbread man is cute! And she herself is good!
Yes, I baked pizza from the recipe book. The dough there is very very soft, at least I had. I did not fill up the flour, after standing, the dough from semi-liquid became soft and could be stretched onto a pizza.

Pizza dough recipe from here:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=430272.0
Very relevant to me. This is enough for my husband and me to drink tea. Maybe even a piece stay in the morning. At the exit we weighed the dough. 264 grams worked.

I'll try the recipe book dough again. And you need to get to the pie dough))
Goodbye waist!

I don't have an instruction, but what the hell
How many hours can you set the timer?

I don't have an instruction, but what the hell
How many hours can you set the timer?

Is that yours?

There is little about the timer. Here is:


And then you yourself calculate the number of hours that you need before the stove starts working.
For example, you need the French mode - select the menu function number two, then the crust color and weight, then go to the minus or plus key, look at the clock and decide by what time in the morning you need the READY bread. And set the number of hours from the time on the clock. There is nothing complicated there.

And I have a question about rye flour. Can you mix in ours for Borodino or rye? Will the stove grunt?

Is that yours?

There is little about the timer. Here is:


And then you yourself calculate the number of hours that you need before the stove starts working.
For example, you need the French mode - select the menu function number two, then the crust color and weight, then go to the minus or plus key, look at the clock and decide by what time in the morning you need the READY bread. And set the number of hours from the time on the clock. There is nothing complicated there.

I'm fucking confused with these multicooker.
I'll clarify here. I need, let's say, in 8 hours so that the bread is ready, then for this I set the timer for 8 hours?

Yes!