Bread Maker Supra BMS-150

I have been using the Supra 150 bread maker for three weeks now, I am very satisfied, the bread is excellent, I advise everyone, there are three people for a family, that's what you need, but eating a lot of bread is harmful. The size of this H * W * D = 22 * ​​23 * 30, the measure itself. I only buy flour for a bread machine, bakery, in Auchan 2 kg, in my opinion 44 rubles. I took the recipe from the forum somewhere: 200 gr of milk, 310 gr. flour, 1 tsp. salt, 2 tbsp. l. sugar, 1 tsp. yeast (Moment), everything and Supra turns out super !!!

I thought for a long time which bread maker to buy. At home, we eat bread for breakfast one high-calorie type bun and half black for dinner for several days, a little more on weekends. Therefore, a small one was needed. I read about this on this forum - there are no negative reviews, I decided to buy, especially since the price is one and a half thousand. For the second week I have been learning to bake in it.
About the crust - really paler than the sides. But not wet. There are 4 screws in the lid on the inside, I unscrewed them, covered the viewing window with foil, screwed the lid back into place. After that, I baked only once - the crust turned out like the sides. I'll bake it a few more times, I'll write how it will turn out.

Now on the technical side.
Basic mode.
10 minutes kneading
25 minutes pause
10 minutes kneading (after 5 squeaks for adding, tried it, intervenes well)
after 30 minutes warm up
and baking after 2 hours from the start of the program, bakes one hour
total 3 hours
I get bread, I take recipes on this site. Flour weight maximum 330g.

Whole grain mode
10 minutes kneading
25 minutes pause
10 minutes kneading (also squeak after 5 minutes)
then I left, was there a hitch - I don't know
baking in 2 hours 40 minutes from the beginning for an hour

Baking mode - 30 minutes. I read on the forum how black bread is baked - first in the dough mode, then proofing, then baking. I tried, but after 30 minutes she finishes and does not want to turn on again until 10-15 minutes have passed. It was also not included in the baking mode immediately after the main mode. As a result, that black bread was baked with a break. I was baked, but I didn't like it.

With white bread, everything is clear and simple, the main thing is to find a recipe for yourself. I am trying to solve the problem of black bread.
The first attempt was on the dough program, then on baking, I wrote above that it did not work. Although the bread got mixed, it rose, but I was very nervous when the baking was not turned on again.
The second and third attempts were as follows - first, on the program, the dough was kneaded (by the way, it lasts 10 minutes, I don’t know what happens next, I turned off the program), then I took out the spatula and turned on the main program. The bread turns out. Now I am looking for "my" recipe and taste.

is it possible for such shove trembling?

Any yeast can be shoved, if there is no delayed start (and you can use it!). If the yeast is pressed (not dry), the proportions are per 100 grams. flour - 2 gr. yeast. If the dough contains eggs - 3 gr. yeast per 100 gr. flour.

how unsuccessfully I gave all the jewelry scales yesterday (300g \ 0.01g). I ordered it today, tomorrow I will take the stove. throw some simple recipe for acquaintance
ps - and if, in addition to the ingredients you need, add nuts there, or seeds, or sprinkle cacao - will you get bread with a filling?

I bake with filling, just do not overdo it, otherwise the bread will be dense, it will not rise well.

Take ANY recipe from the site!

Oh! Measuring the amount of yeast is not a problem at all! Just divide your yeast square by the desired number of parts (in this case - 25). This is 2 grams. You need 3 parts per 300 grams of flour, i.e. 6 grams. If you make a big mistake, it's not scary at all!
I recommend the following recipe (I have 400 grams of flour, I hope you can calculate your own proportions):
400 gr. flour
260 gwater (preferably carbonated any unsalted, if not at hand - any liquid: tap water, milk in half with water, kefir in half with water, whey in half with water)
22 gr. butter (butter or vegetable, not particularly important. Although not - vegetable liquid, pour less of it)
1.3-1.5 tsp salt
0.75 tbsp. l. Sahara
8 gr. fresh yeast or 1.5 tsp. dry
When kneading, look at the bun. If after 8-10 minutes the bun has not formed (thin dough), add st. spoon - two. If there is a kolobok, do not touch anything, everything goes further in automatic mode. If the dough is steep, drip a little water, also a spoon or two. As a rule, you do not need to do anything of this, the bun is fully formed, the main thing is that it does not stick to the walls, such as a comma, this means there is not enough flour.
You can add seeds at the signal for the start of the second batch, and that's it, don't open the stove anymore !!!
In general, first try to bake without additives, and on the longest program (such as French bread).
If the oven is stuffed, it's generally better to read the forum more closely. There are many subtleties.
Good luck!

I read somewhere that you can add mashed potatoes in the amount of a couple of spoons to improve the structure of the bread. just do not understand - normal puree, or dry?
also it did not work out to make really sweet bread (ala muffin) with a filling such as nuts / candied fruits.
also a question - discard the link, what does corn flour look like, I never found
ps - made cheese bread, did not rise (

Good evening everyone. I bought such a stove for my mother. What is the maximum weight of flour that can be added there? And does no one have recipes specifically for small breads to print and give to mom with a stove. I will be very grateful.

Maximum 300 grams of flour. You can also add a little for the kolobok. Take any recipes and count them.

Please tell me, in the instructions for the bread maker before the first use it is written to warm it up empty. Is it empty with or without a baking dish?

Warm up with a mold. It is possible without a scapula. There, from the middle, machine oil was directly melted or whatever was there)))

Olya6789, thanks for the quick reply!
That is, I can warm up on the Baking mode for 10 minutes with an empty form, and it does not deteriorate, and nothing happens to the window?
It's just that a friend's window melted in this HP, so I'm worried

It's just that a friend's window melted in this HP,

My friend's window melted too. But this does not affect further operation in any way.
If you are very afraid to heat an empty one, make some kind of recipe (learn for one and a bun) and then throw away feed the bread to the birds. True, in time it is much longer.

Hello everyone! I dreamed of a bread maker for a long time, but since the kitchen is tiny, I was looking for the most compact device so that it would not clutter up the precious space, and so that the oven could be put into the cabinet after use. Only the baby Supra 150 was fit in size. I had never used the products of this company before, although, of course, it has been heard for a long time. And so, on my birthday, my colleagues presented me with this unit. I am writing a report on the results of the first bake. I baked simple white bread in water according to a recipe from the site (for some reason, the recipe instructions are not written in the instructions), using "wet" yeast. The dough was kneaded perfectly, rose, baked, bread of uniform consistency, neat, with a crisp crust, as I like (covered the window with a towel). The bread came out of the mold easily, although it did not grease the mold with anything, the blade is removed with a special hook, it does not make a large hole in the bottom of the bread. In general, what can I say - the stove made a good impression on me, it knows its business. The only thing that is noticeably lacking is the possibility of a delayed start, so that the bread is baked for breakfast. Otherwise, everything is fine, I am happy with my first loaf (let's wrap it up with honey of the new harvest!) And now I will definitely try other recipes. Happy baked goods to everyone !!!
PS Something I can not insert a photo - they write "the correct shape key was not found". And I would like to lay out material evidence.

Well, here I got to this little miracle of technology - I bought it for my mother
She stood there for two months - she was waiting for me. For a week of tests, they baked and ate 20 pieces of buns (you can't call it a bun, how tiny it is in comparison with the 350th Supra and Panasonic)
It bakes well, it works quietly ... only it calls to itself very loudly ...
There are no complaints about HP - everything is fine.
I can advise those who will bake for 1-2 people to buy - the roll will be exactly for a day, for a larger number of people (we had from 4 to 7 people in the test) it will not work - the roll will be enough for one time, and bake three times in day is not comfortable enough.
In general, buy and do not be afraid - HP is wonderful.

I even "taught" her to bake rye bread, although there is no such program there.

Share the details

We are testing this unit for a couple of months, so far only pleases. There was a fear that there would be a lot of electricity, it turned out only 0.3 kW for three hours of main mode. Here many write that they cover it with a towel in the process, I would not do this, there is active evaporation of water through the slots and the glass can be melted. If you put more than 300 grams of flour, it does not stir, the bun does not work. It also depends on the flour how much the dough rises, one and the same flour from different manufacturers differs by 2-3 times in raising.
I'll write my recipe:
280 g flour (half white and rye)
250 ml warm water
2/3 tablespoons of sugar
1.5 tablespoons rast. oil, pour it onto the blade shaft, then put the blade on
2 \ 3 tsp of yeast. I pour the yeast into the water
1 tsp salt
2 tbsp. spoons of peanuts.

[Boctane,]

Boctane, Is there really 250 ml of water? Not too much? Maybe 150?

in fact, there are no scales, I measure out flour in a still Soviet measuring cup,
3 (without 10 millimeters from the edge) cups, which comes with the stove, + half a cup = 300 grams of flour, if you believe the Soviet cup, how much I really don't know))
And for this amount of flour, 250 ml of water is itself.
In short, the ideal version of the ratio of water is such that the bun is obtained but does not creep, if you add about 30 ml of water and the bun will creep, so this is the ideal ratio before pouring.

[Boctane]

Boctane, a measuring cup from a bread machine contains about 150 grams of wheat flour and 130 grams. rye. According to your proportions, flour is obtained 450-500 grams. Then the water is normal. But I have another question - isn't it possible that HP kneads so much? She's a big clever!

yes yes kneads, but this is the limit

We are testing this unit for a couple of months, so far only pleases. There was a fear that there would be a lot of electricity, it turned out only 0.3 kW for three hours of main mode.

Yes ... I like this bread maker too. Small, lightweight, does everything you need

The Ricci XBM 1008 bread maker is the same as the Supra BMS-150. There is a recipe book for Ricci, here: 🔗, may be useful to someone.

Ricci book - super
It was also interesting to read about the history of this company.

[OneFrom]

OneFrom Another Russian "brand" mowing for Italy, here is the site of the Italian company Ricci Design 🔗 which is not engaged in the release of HP and has never been involved

Maybe someone will need a recipe for butter dough (I tried several, but this one seemed the most successful, I counted the dosage for our baby)
• 1 m. L. dry yeast
• 150 ml of milk
• 1/2 m. L. salt
• 1 egg
• 1 b. l. Sahara
• 2 b. l. vegetable oil
• 2 cups flour
• 25 g melted butter
Beat warm milk + egg + yeast + sugar with a mixer (you can just stir it), pour it into a bucket, then add everything else. Dough mode. After 1.5 hours, you can sculpt anything.
This makes about 8 medium buns.

Hello!
Please tell me how to turn on the "Baking" mode again. My HP does not turn on until you lower the temperature. I take out the bowl, turn it off completely and wait for 5 minutes with the lid open, only after that it turns on, for baked bread this is not very good. Maybe there is another way?

This is for sourdough bread. I knead in a bread maker, then put it on the battery for proofing (about 8 hours) and the bread should be baked for at least an hour. In the "Baking" mode only 30 minutes. , so I turn it on again, but I really don't like to manipulate the HP cooling.

Maybe I'm "inventing the wheel")) and is everything easier to solve?

And another question: if I add malt, do I need to reduce flour by this amount?

[Georgina]

Georginasince the oven is of little use and with limited capabilities, I think that complex breads are difficult to bake in it. The "Baking" mode, in fact, is switched on again only after 10 minutes of cooling. And even after the "Basic" program, you can't turn it on right away either .. She bakes simple breads well, even with the addition of a small amount of rye, kneads and stands the dough too well, but with complex ones ... I once baked bread in it, in which there is more rye than wheat, so the bread was badly baked, the stove did not turn on right away, but only after 15 minutes, and then the bucket had to be removed so that the stove would cool down, then turned it on again and still it was not right. And about adding malt: I think you need to keep the balance of dry-liquid ingredients in the recipe and subtract a spoonful of flour if you add a spoonful of malt.

[Lagri]

Lagri, Thank you for the answer.

Yes, she bakes well and kneads, I tried different white, gray, with additives - everything is fine, but by leaps and bounds.

And I still want sourdough bread, I have to think about another HP. It is worth picking to make proofing in it for 8 hours and the temperature as required to set.

I bake my favorite bread from Rina in a baby bread maker. She used to bake in Panasonic. For this, the Whole Grain program is very suitable here, only after the last batch, you need to remove the mixer. I counted the recipe for 300 g of flour, just for this bread machine. I will share the result later, along with the recalculated recipe.

In general, this is what happened (the roof cracked a little):

Thank you for evaluating the bread. In this bread maker, it seems to me that such bread is not baked a little in comparison with Panasonic. Or maybe yeast is to blame, which is most likely because from the freezer (it rose very badly). I will try with other yeast. The bread tastes great, of course.

Good day!

Who used the "quick baking" mode, write how long it kneads and how much it bakes. The instructions say that the entire mode is performed for 1 hour 40 minutes. And I would like to know how this time is distributed, can anyone tried it?
Happy New Year, everyone!
Happiness, good luck, love!

Received a gift from Santa Claus to supra 150. I baked 3 breads ok The crust turned out to be harsh. What needs to be added to the recipe to soften the crust?

[Alexander4]

Alexander4, congratulations on a wonderful gift! 🔗 Most likely, the crust will always be like this right after baking, but putting bread in a plastic bag overnight will make the crust much softer.

[a plastic bag of bread for the night, the crust will become much softer.]

a plastic bag of bread for the night, the crust will become much softer.

Thank you. Black rose to half a bucket. Probably little shiver. Why remove the scapula?

[plug from the socket]

Why remove the scapula?

So that at the bottom of the bread there was a small hole, and not a hole from the spatula. But it needs to be removed after the last mixing, not before baking. And if my dough rises badly, then I take out plug from the socket during the rise of the dough, about 1 hour 20 minutes before the end of the program (by this I increase the rise time) by 12 minutes, and then I plug the plug into the outlet and the program does not interrupt, but continues. Sometimes I do this 2-3 times and the proofing time of the dough increases by 30-40 minutes. This is more suitable for wheat-rye or whole grain.

[plug from the socket]

i take out plug from the socket during the rise of the dough, about 1 hour 20 minutes before the end of the program (this is how I increase the rise time)

Thank you. An interesting trick. Can you bake pure rye bread?

For rye bread you need: 1 kneading + proofing of the dough + baking.The Whole Grain program is suitable if, after the first kneading, 10 minutes, remove the spatula, but during kneading, you have to help the bread maker well with a silicone spatula so that it has time to knead the dough well from the first kneading or after the first kneading, turn off the program and turn it on again so that it is again kneaded the dough. Remove the spatula (or stirrer) and the dough will start to stand for 2 hours 20 minutes, then baking will go for 1 hour. I bake rye, but I still add a little wheat.

For rye bread you need: 1 kneading + proofing of the dough + baking. The Whole Grain Program is suitable if, after the first kneading, 10 minutes, remove the spatula, but when kneading, you have to help the bread maker well

Thank you. What yeast is the best to use, and how much to put yeast?

: ng5: Happy new year! All bakers.

Thank you. What yeast is the best to use, and how much to put yeast?

You can take any yeast, only reliable, to work. And how many to take, see the recipe.

[Alexander4]

Alexander4, but I baked such a French bread from 280 g of flour in two programs. First, on the Dough program (1 h 30 min.), And then, immediately after the end of the Dough program, I switched on the Whole Grain program (3 h. 40 min.). The total time turned out to be 5 hours 10 minutes. And in Panasonic this mode, French bread, takes 5 hours 20 minutes. The bread turned out to be no worse than in Panasonic. The crumb is large-pored, the bread is airy, the crust is crispy and not thick. You can try to bake Frenchy that way.

P.S. And here it is in the context:

[Lagri]

LagriPlease, if not difficult, share a recipe for French for 280 g of flour.

[Nata-sha]

Nata-sha, I baked according to this recipe:
• Water - 200 ml
• Salt - 1 tsp.
• Butter - 15 g
• Powdered milk - 1 tbsp. l.
• Wheat flour - 280 g (I have 1st grade)
• Pressed yeast - 6 g
(and, if dry fast-acting, then - 0.7 tsp.)
Load everything in order and turn on the Dough mode. After the end of the Dough mode, turn on the Whole Grain mode.

Thank you, I will definitely try to bake such bread, I hope it will work out!

It will definitely work out. This is a recipe for French bread for the French mode (5h 20 min.) From the book to the Panasonic cotton, converted to 280 g of flour and adjusted in time for the Supra cotton, and then tested. I'm waiting for a photo of your Frenchie.