Bread Maker Supra BMS-150

[Alexander4]

Alexander4, but this French bread Myakish is large-porous, airy bread, crusty crust and not thick. You can try to bake like this

It turned out not bad gray bread, with malt and sour cream. After the first batch, I removed the spatula. Dough mode + 2 hours for raising the dough + baking mode + 1 hour on heating.

Congratulations on your successful baking! 🔗 This is how you can achieve your own baking regime for any bread. So the little stove can do a lot if you just want it, and in extreme cases it will bake it on the machine, and it's not bad either. Show off your bread, show off your creations. I'm waiting for pictures.

Here again, for the sake of experiment, I bake whole grain bread (again, a recipe from x / p Panasonic, calculated for 280 g of flour) using two programs: Dough + Whole Grain. I really like the bread in combination of these programs, the dough has time to ferment well and the bread turns out to be completely different, much tastier. It turns out bread, as if on dough. Yes, for a long time, but the result is pleasing.

Here it is, my Whole Grain, already baked and again successful, so I will now bake on two programs!

On one whole grain program, this does not work. And one more thing - I dilute the yeast in 20 ml of water from the total amount of water in the recipe and wait for a small hat, then pour it into the water of the bread maker's bucket, etc. The bread is higher than the bucket.
Recipe:
140 g-1 grade wheat flour,
140 g - whole grain wheat flour,
1 tsp salt
1 tsp - sugar,
1 tbsp. l - butter,
5-6 g - pressed yeast,
190 ml - water.

I also left the bread on the heating for half an hour and the bread came out, and the spatula remained in the bucket, before this was not, all the time I took out the spatula with a hook. How!

Hello, I need a small bread maker, I want to buy a Supra-150. Please measure the bucket.

15*13*10

Thank you.

Good day! Can you tell me where you can buy a paddle (kneading paddle) on Supra? I accidentally threw it away, it's a pity awfully ...

[shelda]

shelda, in the service center.

I bake only bread in it according to simple recipes - it bakes excellently both rye (175 rye / 125 wheat) and white bread. The main thing is to add everything in exact proportions - in this case, you can simply turn on the oven and forget - there will be bread baked and in ideal proportions.

Good day.

Please tell me how to recalculate the recipe for HP.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165736.0

[Xenija123]

how to recalculate the recipe for HP.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165736.0

Xenija123, count on 300 grams of flour, which means 300: 400 = 0.75 - this is the coefficient by which you need to multiply all the ingredients from the recipe in turn. Happy bread to you!

Lagri, thanks a lot !!!

Why does my gray bread have a roof sinking?

[Alexander4]

Alexander4, Plenty of water #
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Tell me, can you buy a spare blade somewhere?

[Xenija123]

Xenija123, in the service center that the Supra serves.

Lagri, thank you, called. While it seems to be available)

I bought HP SUPRA ВМS - 350, power 850 watts.
I tried all the recipes, but the bread does not rise and the top crust is not fried at all, although the other sides are brown. Is it really flour? I read somewhere that only a double portion can be baked in it, since the bucket is too deep.

Good day! Can you please tell me who has tried to knead the dough in a super-baby?

[Lady Elena]

Lady Elena, Why not? I constantly knead the dough for pizza, dumplings, dumplings, everything is great.

Thanks for the answer. A friend wants to buy such a baby. I have LG and I am very happy with it.

I baked sour cream bread. It turned out fine.
🔗

Ingredients:
80 ml sour cream. (Faceted glass is not full)
pressed yeast 7 gr. (leaf 3-4 mm)
water 80 ml
pancake flour 100 gr
sugar 1.5 tbsp. spoons.
salt 0.5 tsp
baking flour 100 gr
flour makfa 70-90 gr
vegetable oil 0.5-1 tbsp. l.
baking mode: basic

Hello everybody! Today I purchased HP Supra BMS-150. Several questions at once. The first is what the mysterious hook is attached and the second is how to add the ingredients (raisins or nuts)? Just open the lid and add? Tell the knowledgeable, tomorrow I want to try to bake a cake.

[Alexander4]

Alexander4,
The bread is excellent, congratulations!

behind the mysterious hook Just open the lid and add?

Hook - get a spatula out of bread. Add raisins after the signal, during the second batch.

Add raisins after the signal, during the second batch.

Got it, thanks! Then no raisins for now, otherwise I'll do something wrong

[Idea]

Idea, Thank you. I'm trying to learn how to prevent bread from sticking to the glass.

[Yazdundokta]

Yazdundokta. With raisins I have not done yet. The malt is coolly mixed into the nigella.

something does not work for me, this vaunted miracle oven.

Yazdundokta, I have not done it with raisins yet. The malt is coolly mixed into the nigella.

Did I ask you this?

[Yazdundokta]

Yazdundokta, We start looking for the reason from here #

Yazdundokta, We start looking for the reason from here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0

I got acquainted with these, exactly as with the instructions. In truth, nothing is easier than baking in the oven. And so a waste of food, time and nerves. Throw it in the trash.

[Yazdundokta]

YazdundoktaThe mistake is that the development of CP is usually not started from Easter cake, this is a complex baking ... start with the simplest white bread, weigh flour with scales ... water with a glass.

I got acquainted with these, exactly as with the instructions. In truth, nothing is easier than baking in the oven. And so a waste of food, time and nerves. Throw it in the trash.

Oh, no need to say gop! To bake bread in the oven is also knowledge and labor is needed, this is not a bunch of blunders!

Yazdundokta, The mistake is that the development of CP is usually not started with Easter cake, this is a complex baking ... start with the simplest white bread, weigh with scales ...

Who told you that I bake Easter cake? I was going yesterday, and today it looks like this bread maker will go to the trash heap.

Oh, no need to say gop! To bake bread in the oven is also knowledge and labor is needed, this is not a bunch of blunders!

Everything was fine in the oven. Everything is quick and easy than waiting 3 hours for what she will bake there.

something does not work for me, this vaunted miracle oven.

I wonder what doesn't work?

The result is a delicious sweet and sour bread with spices.
Water 160 g.
Wheat flour 150 g
Rye flour 150 g
sugar 2.5 tbsp. l.
salt 0.7 tsp
apple cider vinegar 1 tbsp. l.
Rye malt 2 tbsp l.
vegetable oil 1 tbsp. l.
spices: coriander, caraway seeds, cinnamon, sesame seeds 0.5 tsp each. ( taste )
pressed yeast 7 g

1. Brew the malt with boiling water.
2. Sift the wheat flour into a separate bowl.
3. Sift rye flour into a separate cup.
4. Strain the malt
5. Load the bread maker into the bucket:
160 g infusion of malt
1 tbsp. l. Sahara
150 g wheat flour
7 g pressed yeast
6. Place the bucket in the oven, watch the time, and turn on the whole grain mode.
7. Add to the malt: butter, sugar 1 tbsp. l., vinegar
8. After 40 minutes (when the second batch starts) load:
150 g rye flour
sugar 0.5 tbsp. l.
salt 0.7 tsp
9. At the beep, add the malt-vinegar mixture.
10. After finishing kneading, shake out the bun into a bowl with spices and remove the spatula.
11. Manually form a bun and place in the bucket of the bread machine.
12. Place the bucket in the bread machine and wait for the result.
🔗

I bought a small soup))). I haven't baked plain white bread in it yet. For the first time I put a glass of ordinary flour into it, half a glass of whole grain wheat and half a glass of whole grain rye, everything else according to the main recipe, turned on the main mode. I began to spy and wait and already carefully)) read the recipes. Realized that I had launched whole grain bread on the regular program.She said "oh" and waited nervously. But everything worked out, got mixed up, baked, got it and ate it. And this gray bread is our favorite. But I don't remember where I took whole grain flour ...

She baked a semblance of Borodinsky - she brewed fermented malt, 1.5 cups of rye flour, 0.5 ordinary, sprinkled coriander, put sugar and honey for the first time, in the second molasses, then according to the main recipe. did not strain the malt. I put it on the whole grain program and that's it. The only thing is that I see what the bun turns out during the first kneading, if I don't like it, I add a little flour or water (literally a pinch of a teaspoon), the beautiful bun is smooth and does not crawl. So Borodinsky got less in volume, the first time the top was round, the second flatter, and the rest, a beautiful marquise)) Then I will have patience and post photos

She put on an experiment with bread of the Riga type (there was a recipe on the package of malt) - light malt along with Art. I brewed boiling water with a spoonful of rye flour, then again strictly about 1.5 cups of rye and 0.5 cups of ordinary, I almost forgot caraway (I have to do something with it, crush it in a mortar or buy a coffee grinder ...), the rest is again on schedule and on whole grain mode. The loaf is again lower than ordinary bread, the top even sagged a little and I tensed a little. But when I cut it, the bread turned out to be quite uniformly porous and of the same color. Caraway is not enough and clearly needs to be crushed.

So I don’t know ... before that I baked bread only twice from the prepared mixture. Buns-pies a million years ago with grandma. For some reason I was afraid of the test. And then everything works out !!! And today we dabbled in buns, I made dough in supra, super buns, only a little. But I think you can knead a little more dough in it))

But I think you can knead a little more dough in it))

You can ... just not overdo it with yeast. Once I apparently shifted the yeast and the dough rose normally during proofing, but when the baking process started, the dough rested on the lid of the bread machine and a huge mushroom grew over the bucket. Of course, the bread was not baked on top, it was baked in the oven. Now in this bread maker I am afraid to "shift" the amount of yeast.

I also got a couple of mushrooms. Delicious, but not marketable. Now I restrict water and flour and oil. At the beginning of baking, I look out the window, if I climb onto the glass, I spread eggs quickly.

I congratulate women on the holiday! Tell me, who knows what kind of beast the paymeker is?

[Alexander4]

Thank you.

Tell me, who knows what kind of beast the paymeker is?

Alexander4, here 🔗 look, this is a cupcake. That way:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=220&topic=179271.0

[Lagri]

Lagri, Thank you! I bought a maker. Why do I get white bread in Meker, and yellowish bread in HP, with the same dough?

Who really wants to get hold of a delayed start on our supra in the presence of a husband-beloved-acquaintance with "direct hands", or better "electronics engineer" and the absence (or non-principled guarantee) there is a solution.
The idea is that it is necessary to emulate a human pressing the "start" button. This is not technically a problem. This requires a timer with the following algorithm:
"at the end of the countdown, turn on the load for 1 sec." The problem is that I do not know if it is possible to buy such a timer just in a store and what its price will be.
Since I am an electronics engineer myself, I just collected
🔗
modifying it a bit
1. Instead of a buzzer (writing machine), I put a transistor switch on an n-p-n transistor and hung a 5V Chinese relay on its output (I did this in order to minimize changes in the code and preserve the rest of the functionality).
2. Made the minimum corrections to the source
🔗
message 8361.

The timer is simple and functional, however, it is not very convenient to operate (the countdown is in minutes, it is not very convenient to set it), but since I have an external timer and m. applied for other purposes i put it together. Anyone who does not like this can choose another circuit or rewrite the firmware "for themselves."
By the way, the timer is quite miniature and, if desired, can be built into the body of the bread machine, especially if you find power from 5 to 12 volts on the oven board.

And so we have a timer, you can proceed to the stove itself.
It is necessary to disassemble it (with this I tormented myself long enough by cutting my finger until I understood how to disassemble it).
1. Under the lid of the bread machine there are three round plugs, they look like plastic molding defects, but these are plugs (it is problematic to remove them without damaging their surface, but the damage will not be critical), under them there are 3 self-tapping screws. We unscrew.
2. Along the contour with a convenient tool, gently squeeze the plastic latches (I think it's more convenient to start under the buttons).
3. Remove the top cover (attention there is a loop of wires). We just need to turn the lid over without disconnecting anything.
4. Under the buttons, we will find the board. We look in the area of ​​the "start" button under it, clearly expressed (by the distance between them) 4 pins in a square, connected in pairs.
We solder two wires to them (one for the connected pair).
5. In my case, we drill a hole in the side surface just below the upper edge of the engine for the external timer connector (whoever wishes can build a timer in the same place). We solder our wires to the connector.
6. Assembling the stove.
We have a delayed start. I hope I described everything clearly enough.
Well, and an excuse for those who decided "you do everything yourself at your own risk, I am not responsible!"

On March 8, my beauty was presented with HP Vitek, it bakes well, but in the village for 1-2 people. it is too big, so we decided to buy also the Supra 150, compact and convenient bread is not big, but tasty (I really don't want a store one anymore) now we will test it until summer.
The question is if you want bread with big holes inside, like a ciabitta, how to create one?

The question is if you want bread with big holes inside, like a ciabitta, how to create one?

Almost nothing! Ciabatta is baked in the oven and from a special dough, liquid and the bread should be flat. This dough cannot be achieved in a x / oven, the bread will crumble during baking. And just do not bake cakes in the x / oven
Check out the recipes on our website here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 and in other sections

Thank you, I will definitely look.
It just seems to me that my bread is too small ...
I can't insert a picture here.